egg flower soup

All you need is 15 minutes and a few ingredients to bring a Chinese takeout favorite home with this quick and easy Egg Drop Soup. While typically meatless, feel free to add shrimp, chicken, or tofu for a heartier meal.

Egg Drop Soup

cornstarch

water

eggs

chicken broth ((highest quality))

scallions ((ends trimmed and discarded, diced, reserving some

cremini mushrooms ((chopped))

soy sauce

sesame oil

salt

ginger

garlic powder

sugar

white pepper

drop yellow food coloring ((optional))

In a small bowl, create a slurry by whisking together the cornstarch and water until completely dissolved.

Place eggs in a small measuring cup with a spout and whisk until beaten.

In a medium pot, whisk together the chicken stock, scallions, mushrooms, soy sauce, sesame oil, salt, ground ginger, garlic powder, sugar, and white pepper. Warm over medium-high until simmering. Add in the yellow food coloring. Taste and adjust the seasoning, if necessary.

Give the cornstarch slurry a couple stirs to make sure it&#39;s well mixed, then slowly pour into the soup while constantly stirring to avoid clumps.

Bring the soup back up to a simmer, then remove from the heat.

Using a fork, stir the broth in a circular motion to create sort of a whirlpool. Slowly pour the beaten eggs into the soup while you continue to stir, in order to create long ribbons.

Ladle into bowls, top with a few scallions, and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1641081350/xzeiemosgqv1cylp3swy.mp4

All you need is 15 minutes and a few ingredients to bring a Chinese takeout favorite home with this easy Egg Drop Soup. While usually vegetarian, feel free to add shrimp, chicken, or tofu for a heartier meal.

Creamy, flavorful egg drop soup, a Chinese restaurant classic that is loaded with flavor and can be on the table in under 15 minutes.

chicken broth

eggs (beaten)

Tablespoon green onions (or chopped fresh chives)

In a small saucepan, combine the chicken broth, soy sauce and sesame oil.

Bring to a boil.

In a small bowl combine cornstarch and water together stirring to make a slurry

Pour cornstarch slurry into the boiling broth.

In a small bowl, beat 3 eggs, then gradually add the beaten eggs to your boiling broth, stirring continuously to get the egg ribbons.

Remove from heat, taste, season with salt and pepper as desired.

Garnish with fresh chives.

Egg drop soup, or egg flower soup, is a simple and nourishing soup that you can make from ingredients that you already have in your pantry. It’s also perfect for the keto diet and can be easily modified to fit your macro needs.

chicken

green onions (plus extra for topping)

garlic

red pepper flakes (optional, for heat)

sweet corn (I prefer frozen to canned)

In a medium pot over medium high heat, add chicken broth, green onions, garlic, ginger, soy sauce, white pepper, crushed red pepper flakes, and corn.

In a small bowl, whisk together cold water and cornstarch.

In a separate small liquid measuring cup or small bowl, crack eggs and whisk completely.

When the soup comes to a boil, stir in the cornstarch slurry and whisk until thickened, about 2 minutes. Turn off the heat, then slowly drizzle a thin stream of the beaten eggs in a circular motion. Do not stir! Stirring will make the soup cloudy. Wait about 1 minute for the eggs to finish cooking, then drizzle in the sesame oil. Serve immediately with additional green onions, if desired.

A simple, tasty dish using common ingredients, Chinese egg drop soup only takes a few minutes to cook. Learn pro tips to make it to perfection.

Egg Drop Soup, The Classic Version (蛋花汤)

chicken broth (or vegetable broth (see note 1))

Salt (to taste)

white pepper (to taste)

¼ tsp sesame oil

scallions (finely chopped)

Crack the eggs then add 2 tablespoons of water. Beat lightly until the whites and yolks are fully integrated. Set aside.

Pour the broth into a saucepan/pot. Bring it to a full boil then turn the heat down to a gentle simmer.

Season the broth with salt, white pepper, and sesame oil. Taste to adjust.

In a small bowl, mix cornstarch with 6 tablespoons of water until combined (make sure no starch sinks to the bottom). Gradually pour it into the broth while stirring with a spoon.

Turn the heat to the lowest so the broth is at a bare simmer. Pour the beaten eggs in a thin stream while slowly swirling with the spoon.

Transfer the soup to individual bowls. Garnish with scallions and serve immediately.

Exactly the recipe I was looking for.  Easy and tastes delicious.

Big hit with my “foodie” husband as well as my grown children and also grandchildren! I keep hearing I need to put it in my soup rotation!  I definitely like the turmeric added because it’s a healthy component and I really don’t like using food coloring.  I have chickens so my eggs are fresh and this soup has great flavor!
 I tripled the recipe and barely had left overs.

I have cooked this recipe a couple of times recently. My ratings are based on the reaction of those at the meal. Unfailingly glowing!
And it doesn't take more than Wei's recipe descibes! It looks good and tastes even better.

This Egg Drop Soup recipe is so good. I don't need to order this soup out again. It is delicious!

This is the best egg drop soup recipe.  It's even better than our local restaurants (including Chicago's Chinatown).  My family just RAVED about it, so had to make an extra pot!  Your recipes are absolutely the best AND most authentic we've ever made.  Thank you soooo much!!

This was delicious and so easy to make. We ate it with the steamed eggs and had a very delicous lunch. I am going to make this a lot  more. Love your recipes!

Looks delicious my next soup will be this soup and adding mushrooms in small cubes corn and perhaps some small portion of chicken meat. Keep you posted

Make this all the time when have nothing else or felling ill, friends are now asking how to get protein into the young ones - gave men this idea.

Awesome, paid off and now introducing new dishes to a 10 &amp; 6 year old..

I am going to try this soon! Probably tomorrow. I will pair with your egg fried rice recipe. We live in a small town and where we used to buy Chinese food no longer exists (which I'm sure isn't as good as these recipes, but we still enjoyed it!) as of 2020. My family was reminiscing about how much they miss fried rice, so I have been looking for recipes. Your site is perfect! You even have a recipe for duck! (My younger son has been begging me to eat the duck that is in the freezer since fall.) He will be so happy when I tell him I have finally found the way to cook it!

https://www.youtube.com/watch?v=li_gjq2ZtI4

A simple, tasty dish using common ingredients, classic egg drop soup only takes a few minutes to cook.
.
4 cups (1 litre) chicken broth, or vegetable broth
Salt, to taste 
White pepper, to taste
¼ tsp sesame oil
3 tbsp cornstarch, mixed with 6 tbsp water
3 eggs, mixed with 2 tbsp water
1 stalk scallions, finely chopped
.
🔎 Full recipe: https://redhousespice.com/classic-egg-drop-soup/
🎵 Music: Weightless by Ikson: https://youtu.be/kvHP2AU6r8Q
.
0:00 Heat & season the broth
0:13 Thicken the broth
0:24 Add the eggs
0:43 Garnish & serve

Egg Drop Soup | 蛋花汤

Chinese takeout egg drop soup made at home in about 10 minutes, with chicken bouillon powder, a few seasonings and a cornstarch slurry for body. A thin stream of beaten egg poured into the barely simmering broth sets into wispy ribbons.

Chinese Takeout Egg Drop Soup

chicken bouillon powder (red can with MSG; or any chicken bouillon)

1.5 tsp kosher salt

tsp MSG

tsp sugar

water (cold)

water (for thinning)

green onions (thinly sliced)

Add 1 liter of water and 4 teaspoons of chicken bouillon powder to a pot over medium-high heat. Stir to dissolve the bouillon and bring to a light simmer.

Add 1.5 teaspoons kosher salt, 1/8 teaspoon white pepper, 1 teaspoon MSG, 1/4 teaspoon sugar, and 2-3 drops of toasted sesame oil. Stir to combine. Taste the broth and adjust the seasoning. It should taste like a well-seasoned chicken soup.

Season the Broth

In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir until it becomes a smooth liquid. It will resist at first because cornstarch mixed with water is a non-Newtonian fluid. Just keep stirring for a few seconds.

Bring the seasoned broth back to a simmer. Give the slurry one more stir (it settles quickly), then slowly drizzle it into the broth while stirring. Let it simmer for 1-3 minutes to thicken. The broth should have some body and lightly coat a spoon, but not be as thick as gravy. If it's too thick, add a splash of water. If too thin, mix another tablespoon each of cornstarch and water and drizzle that in.

Thicken with Cornstarch

Beat 2 eggs with 1-2 teaspoons of water until completely homogeneous. You should not see any distinct whites. The added water thins the eggs for a finer pour.

Lower the heat until the broth is just under a simmer. You do not want it boiling, as this will curdle the eggs too quickly and make them tough. Give the broth a gentle stir in one direction.

In a very thin stream, slowly pour the beaten eggs into the broth while continuing to stir gently in the same direction. Stirring in one direction creates longer, more delicate ribbons. Do not stir too vigorously or it will break the eggs into small pieces and cloud the soup.

After all the eggs have been added, let them simmer gently for 1-2 minutes to ensure they are thoroughly cooked. Taste and adjust the seasoning one final time. Garnish with thinly sliced green onion and serve.

Add the Eggs

https://www.youtube.com/watch?v=Odez3uKwWOA

Jason Farmer

A comprehensive guide to classic Chinese takeout egg drop soup at home! Egg drop soup is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout egg drop soup at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!

Full recipe with printable card:

Free recipe pack, six takeout dishes that taste like the restaurant:

CiCi Li's channel:

Wanna learn how to make Chinese takeout egg rolls at home? Check out this video:

Chinese takeout fried rice video:

Ingredients:
Lee Kum Kee Chicken Bouillon:
Knorr Asian Chicken Bouillon:
Lee Kum Kee Mushroom Bouillon:
Diamond Brand Kosher Salt:
Sesame Oil:
White Pepper:
MSG:
Cornstarch:
Turmeric:
Food Coloring:
Chinese Black Vinegar:

Kitchen gear in video:
Misono UX10 Chef's Knife:
Induction Cooktop:
John Boos Work Table:
Glass Measuring Bowls:
Pyrex Measuring Cups:
All-Clad Saucepan:
All-Clad Stockpot:
Spider Strainer:
Candy Thermometer:
1 oz ladle:
Butane Stovetop Burner:
Chinois Strainer:

Music by Epidemic Sound (free 30-day trial! Affiliate link):

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com

Timestamps:

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