Egg Flower Soup

A classic, silky egg flower soup made with warm seasoned broth, lightly beaten eggs, and a smooth cornstarch finish. Comforting, quick, and perfect for everyday cooking.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 6 servings

Ingredients

4 cups chicken stock 1/2 teaspoon sesame oil 3/4 teaspoon salt 1/8 teaspoon sugar 1/8 teaspoon white pepper 1/2 teaspoon turmeric (optional) 3 tablespoons cornstarch mixed with 1/3 cup water 3 eggs, lightly beaten 1 scallion, chopped 1/4 teaspoon MSG (optional)

Instructions

Heat Broth: Bring chicken stock to a simmer in a medium pot and stir in sesame oil, salt, sugar, white pepper, and optional MSG.
Add Color: Mix in turmeric if using for a golden hue.
Prepare Slurry: Stir cornstarch and water mixture well to recombine before adding.
Thicken Soup: Drizzle slurry slowly while stirring continuously until your desired consistency forms.
Beat Eggs: Whisk eggs lightly to maintain yellow and white streaks.
Create Egg Ribbons: Stir broth in a circular motion and slowly drizzle in eggs to form delicate flowers.
Finish: Ladle soup into bowls and top with chopped scallions.

Notes

Adjust thickness by increasing or decreasing the cornstarch slurry. Stirring speed controls egg ribbon size. Serve immediately for the silkiest texture.

Nutrition

Calories: 109
Fat: 4g
Saturated fat: 1g
Sugar: 3g
Sodium: 551mg
Protein: 7g
Carbohydrates: 10g
Fiber: 1g