---
title: "Egg Flower Soup"
slug: "egg-flower-soup"
date: "2026-02-10"
lastUpdated: "2026-02-10"
category: "chinese"
tags: ["chinese", "soup"]
cookTime: 20
prepTime: 10
servings: 15
author: "jake"
description: "The classic egg drop soup. Tastes pretty similar to the store, and super easy to make!"
featured: false
display: true
displayPhoto: ""
---

<RecipeCard>

## Photos
![Image Coming Soon](./assets/not-found.svg)
*Image Coming Soon*

## Ingredients
- 4 cups chicken stock
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon while pepper
- 3 tablespoons cornstarch
- 1/3 cup water (to mix with cornstarch)
- 3 eggs lightly beaten
- 1 scallion
- 1/2 teaspoon shaoxing cooking wine (optional)
- 1/4 teaspoon msg (optional)
- 1/2 teaspoon turmeric (optional)

## Instructions
1. Bring the **chicken stock** to a simmer in a pot.
2. Stir in **sesame oil**, **salt**, **sugar**, **white pepper**. Adjust to taste at this point.
3. If using, also stir in the **msg**, **cooking wine**, and **turmeric**.
4. Mix the **cornstarch** and **water** together to make a slurry.
5. Before the solution settles, stir the soup continuously and drizzle in the **slurry** until the soup is the desired thickness.
6. Lightly beat the **egg** so that the egg and yolk don't completely mix together.
7. Stir with a ladle and slowly drizzle in the egg, making ribbons in the soup.
8. Top with **scallions** and extra **white pepper** if desired.
Stir SLOWLY when adding in the egg for the best results. Stirring quickly yields a pretty homogenous result.
Also give the cooking wine addition a try (thanks, mom)

## Notes
### Eyeball It
- It's pretty good regardless of the exact ratios. Also I'm a fan of excess pepper when sick.

### Ribbons
- Stir SLOWLY when adding in the egg for the best results. Stirring quickly yields a pretty homogenous result. 
        Also give the cooking wine addition a try (thanks, mom)

## References
- Reference Recipe [HERE](https://thewoksoflife.com/egg-drop-soup/)
</RecipeCard>
