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-
-# Egg Flower Soup
-
-:::info
-It's pretty good regardless of the exact ratios. Also I\'m a fan of excess pepper when sick.
-:::
-
-```mdx title="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)
-```
-
-```md title="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.
-```
-
-### Notes
-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)
-
-#![img alt](@site/docs/chinese/static/egg-flower-soup.png)
-
-### References
-https://thewoksoflife.com/egg-drop-soup/
-