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Update egg flower soup recipe

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recipes/docs/chinese/egg-flower-soup.mdx
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--- ---
sidebar_position: 3 sidebar_position: 2
--- ---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Egg Flower Soup # Egg Flower Soup
:::info <Tabs>
It's pretty good regardless of the exact ratios. Also I\'m a fan of excess pepper when sick. <TabItem value="photos" label="Photos" default>
::: The classic egg drop soup. Tastes pretty similar to the store, and super easy to make!
```mdx title="Ingredients" ![img alt](@site/docs/chinese/static/egg-flour-soup.png)
4 cups chicken stock </TabItem>
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" <TabItem value="ingredients" label="Ingredients">
1. Bring the chicken stock to a simmer in a pot. ```text title="Egg Flower Soup"
2. Stir in sesame oil, salt, sugar, white pepper. Adjust to taste at this point. 4 cups chicken stock
3. If using, also stir in the msg. cooking wine, and turmeric. 1/2 teaspoon sesame oil
4. Mix the cornstarch and water together to make a slurry. 3/4 teaspoon salt
5. Before the solution settles, stir the soup continuously and drizzle in the slurry until the soup is the desired thickness. 1/8 teaspoon sugar
6. Lightly beat the egg so that the egg and yolk don't completely mix together. 1/8 teaspoon while pepper
7. Stir with a ladle and slowly drizzle in the egg, making ribbons in the soup. 3 tablespoons cornstarch
8. Top with scallions and extra white pepper if desired. 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)
```
### Notes <Admonition type="info" title="Eyeball It">
Stir SLOWLY when adding in the egg for the best results. Stirring quickly yields a pretty homogenous result. <p>It's pretty good regardless of the exact ratios. Also I'm a fan of excess pepper when sick.</p>
Also give the cooking wine addition a try (thanks, mom) </Admonition>
</TabItem>
![img alt](@site/docs/chinese/static/egg-flour-soup.png) <TabItem value="instructions" label="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.
### References <Admonition type="info" title="Ribbons">
https://thewoksoflife.com/egg-drop-soup/ <p>
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)
</p>
</Admonition>
</TabItem>
<TabItem value="references" label="References">
https://thewoksoflife.com/egg-drop-soup/
</TabItem>
</Tabs>