Egg Flower Soup
Dive into the comforting warmth of Egg Flower Soup, a classic Chinese-inspired dish that’s both light and satisfying. This recipe combines the savory depth of chicken or vegetable stock with the delicate silkiness of egg ribbons, achieved through a simple yet elegant technique of whisking eggs into simmering broth. Infused with the aromatic kick of fresh ginger and a hint of umami from soy sauce, this soup is perfectly balanced with a touch of white pepper and a sprinkle of green onions for freshness. Ready in just 15 minutes, this wholesome soup is ideal as a starter or a quick meal, with the optional drizzle of sesame oil adding a fragrant finishing touch. Perfect for cozy evenings or to elevate your weeknight dinners, Egg Flower Soup is a delightful blend of simplicity and tradition.
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Recipe Information
Ingredients
- 4 cups chicken or vegetable stock
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 large eggs
- 1 teaspoon ginger (grated)
- 1 tablespoon soy sauce
- 0.25 teaspoons white pepper
- 2 tablespoons green onions (sliced thinly)
- 0.5 teaspoons salt
- 0.5 teaspoons sesame oil (optional)
Instructions
In a medium pot, bring the chicken or vegetable stock to a gentle boil over medium heat.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually stir this mixture into the boiling stock to slightly thicken it.
Crack the eggs into a separate bowl and lightly whisk them with a fork until combined.
Reduce the heat of the soup to low and maintain a simmer. Slowly pour the whisked eggs into the pot in a thin, steady stream while stirring the soup gently in one direction with a fork or chopstick to create silky egg ribbons.
Add the grated ginger, soy sauce, white pepper, and salt. Stir to incorporate and taste the soup, adjusting seasoning if needed.
Allow the soup to simmer for another 1-2 minutes, then remove it from heat.
Ladle the soup into bowls, garnish with sliced green onions, and drizzle sesame oil on top, if desired.
Serve immediately and enjoy this light and flavorful Egg Flower Soup!
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5341 mg | 232% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 2.6 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
