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recipes/docs/chinese/egg-flower-soup.mdx

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+---
+sidebar_position: 3
+---
+
+# 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/
+