Monday, February 8, 2016

Egg Flower Soup

Today is Lunar/Chinese New Year. We had a Super Bowl Chinese New Year Party at our house on Sunday and it was high time I made this simple soup that many Chinese Restaurants serve. Several recipes were very similar online so I really don't know who to credit this recipe to. Our local restaurants call this soup Egg Flower Soup and another name is Egg Drop Soup.

4 cups prepared chicken broth
2 Tablespoons chicken stock reserved from the 4 cups
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1/2 teaspoon fresh grated ginger
2 eggs lightly beaten
2 green onions chopped
Salt and white pepper to taste

Make a slurry of the 2 Tablespoons broth and 1 Tablespoon cornstarch, set aside.
Pour the remaining broth into a medium sized pot.
Add the soy sauce and grated ginger to the broth.
Bring the broth to a boil.
Add the slurry slowly and stir to incorporate it all until the broth thickens for at least 2 minutes.
While the broth is boiling and the slurry thickens the broth add the beaten eggs slowly in a stream while stirring the broth in one direction.
Keep stirring and adding the egg as it becomes feathery in the broth.
After the beaten eggs are added turn off the heat.
Taste and see if you need added salt or white pepper.
Add the chopped green onions and serve.
Serves 4 people.

Happy New Year!


  1. This looks so good ... and simple!

  2. I just made this for lunch for my son and me on a snowy day. Perfection!

  3. Yum - that looks delicious and you make it sound so easy to make.