Easy Egg Flower Soup
A silky, comforting egg flower soup made with chicken broth, white pepper, and green onions. Ready in 10 minutes.
Ingredients
- 4 cups chicken broth
- 1 tbsp cornstarch
- 2 eggs
- 1-2 tsp water
- 1/4 tsp white pepper
- pinch ground ginger
- pinch garlic powder
- MSG to taste
- 2 green onions sliced, for topping
Instructions
- Bring 3 cups chicken broth to a gentle simmer.
- Mix remaining 1 cup broth with cornstarch until smooth. Stir into pot and simmer until slightly thickened.
- Add white pepper, ginger, garlic powder, and MSG.
- Whisk eggs with a splash of water until smooth.
- Reduce heat to low. Slowly drizzle eggs into soup while stirring gently in one direction.
- Remove from heat and top with green onions.
Notes
How to Get Perfect Egg Ribbons
Make sure the broth is hot but not aggressively boiling. If it’s bubbling too hard, the eggs will break apart instead of forming silky strands. Low and steady heat is key. Why Add Water to the Eggs?
A small splash of water helps thin the eggs slightly so they drizzle smoothly into the broth. This gives you softer, more delicate ribbons. Cornstarch Matters
The light thickening from the cornstarch helps suspend the egg ribbons throughout the soup instead of letting them sink straight to the bottom.
Make sure the broth is hot but not aggressively boiling. If it’s bubbling too hard, the eggs will break apart instead of forming silky strands. Low and steady heat is key. Why Add Water to the Eggs?
A small splash of water helps thin the eggs slightly so they drizzle smoothly into the broth. This gives you softer, more delicate ribbons. Cornstarch Matters
The light thickening from the cornstarch helps suspend the egg ribbons throughout the soup instead of letting them sink straight to the bottom.