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61 lines
2.0 KiB
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61 lines
2.0 KiB
Plaintext
---
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title: "Egg Flower Soup"
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slug: "egg-flower-soup"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "chinese"
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tags: ["chinese", "soup"]
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cookTime: 20
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prepTime: 10
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servings: 15
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author: "jake"
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description: "The classic egg drop soup. Tastes pretty similar to the store, and super easy to make!"
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featured: false
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display: true
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displayPhoto: "./assets/egg-flower-soup.jpg"
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---
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<RecipeCard>
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## Photos
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*Egg Flower Soup*
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## Ingredients
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- 4 cups chicken stock
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- 1/2 teaspoon sesame oil
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- 3/4 teaspoon salt
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- 1/8 teaspoon sugar
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- 1/8 teaspoon white pepper
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- 3 tablespoons cornstarch
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- 1/3 cup water (to mix with cornstarch)
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- 3 eggs lightly beaten
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- 1 scallion
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- 1/2 teaspoon shaoxing cooking wine (optional)
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- 1/4 teaspoon msg (optional)
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- 1/2 teaspoon turmeric (optional)
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## Instructions
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1. Bring the **chicken stock** to a simmer in a pot.
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2. Stir in **sesame oil**, **salt**, **sugar**, **white pepper**. Adjust to taste at this point.
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3. If using, also stir in the **msg**, **cooking wine**, and **turmeric**.
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4. Mix the **cornstarch** and **water** together to make a slurry.
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5. Before the solution settles, stir the soup continuously and drizzle in the **slurry** until the soup is the desired thickness.
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6. Lightly beat the **egg** so that the egg and yolk don't completely mix together.
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7. Stir with a ladle and slowly drizzle in the egg, making ribbons in the soup.
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8. Top with **scallions** and extra **white pepper** if desired.
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Stir SLOWLY when adding in the egg for the best results. Stirring quickly yields a pretty homogenous result.
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Also give the cooking wine addition a try (thanks, mom)
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## Notes
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### Eyeball It
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- It's pretty good regardless of the exact ratios. Also I'm a fan of excess pepper when sick.
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### Ribbons
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- Stir SLOWLY when adding in the egg for the best results. Stirring quickly yields a pretty homogenous result.
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Also give the cooking wine addition a try (thanks, mom)
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## References
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- Reference Recipe [HERE](https://thewoksoflife.com/egg-drop-soup/)
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</RecipeCard>
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