Egg Flower Soup
  1. Bring chicken stock to a gentle simmer in a medium soup pot. Stir in sesame oil, salt, sugar, white pepper, MSG if using, and turmeric if desired. Taste and adjust seasoning.

  2. Mix cornstarch with water thoroughly. Stir well right before adding because cornstarch settles quickly.

  3. While stirring continuously, slowly drizzle the slurry into the simmering broth. Allow it to cook for 1–2 minutes until slightly thickened.

  4. Lightly beat the eggs. Stir the soup in a circular motion and slowly drizzle the eggs into the moving broth to form delicate ribbons.

  5. Ladle soup into bowls, top with chopped scallions, and serve immediately while hot.

Course🍤Appetizer

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇨🇳Chinese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

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