cooking/recipes/chinese/egg-flower-soup/egg-flower-soup.md

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 :::

:::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) :::

:::references

• Reference Recipe HERE :::

::card