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Update egg flower soup recipe

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Jake Runyan 2024-06-18 22:50:29 -07:00
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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
:::info
It's pretty good regardless of the exact ratios. Also I\'m a fan of excess pepper when sick.
:::
<Tabs>
<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)
</TabItem>
<TabItem value="ingredients" label="Ingredients">
```text title="Egg Flower Soup"
4 cups chicken stock
1/2 teaspoon sesame oil
3/4 teaspoon salt
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1/2 teaspoon turmeric (optional)
```
```md title="Instructions"
<Admonition type="info" title="Eyeball It">
<p>It's pretty good regardless of the exact ratios. Also I'm a fan of excess pepper when sick.</p>
</Admonition>
</TabItem>
<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.
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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
<Admonition type="info" title="Ribbons">
<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>
![img alt](@site/docs/chinese/static/egg-flour-soup.png)
### References
<TabItem value="references" label="References">
https://thewoksoflife.com/egg-drop-soup/
</TabItem>
</Tabs>