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cooking/recipes/chinese/egg-flower-soup/egg-flower-soup.md
Olomana (multica agent) b7c526a784 PWS-13: Make recipe markdown fully control the tabs 
Every top-level :::name block is now a tab, shown in file order, so
authors can add custom tabs and reorder them in the markdown. Titles
come from the name or a :::name[Title] label.

The recipe card is an ordinary :::card tab. Its body lists what it
prints (::ingredients, or a block written just for the card), replacing
::card, the fallback to full sections, and its fixed tab position.

All recipes are migrated, with pages and card images unchanged.

Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com>
Co-authored-by: multica-agent <github@multica.ai>
2026-11-07 00:34:10 -08:00

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

:::photos Egg Flower Soup :::

:::ingredients

  • 4 cups chicken stock
  • 1/2 teaspoon sesame oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/8 teaspoon white 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) :::

:::card[Recipe Card] ::ingredients ::instructions :::

:::references

  • Reference Recipe HERE :::