Egg Flower Soup Recipe

Prepare and simmer broth

In a medium pot, combine 6 cups low-sodium chicken broth, 1 cup water and 1 tablespoon thinly sliced or lightly smashed fresh ginger. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to medium-low to maintain a steady simmer. Skim any foam or impurities from the surface with a spoon.

Season the simmering broth with 1 teaspoon salt and 1 teaspoon white pepper. Taste and adjust seasoning — remember the soy sauce added later will increase saltiness, so keep broth slightly under-seasoned if desired.

Mix eggs

Crack 3 large eggs into a medium bowl and lightly beat until uniform. Add 2 tablespoons cold water, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Whisk until completely combined and slightly frothy; the cornstarch helps the egg strands stay tender and silky.

Create egg ribbons

When the broth is at a gentle simmer (small bubbles, not a rolling boil), reduce heat to low so surface movement is minimal. Hold a fork or chopsticks vertically and slowly drizzle the egg mixture in a thin, steady stream across the simmering broth while stirring the broth gently in one direction with a ladle or chopstick. This motion creates long silky ribbons. For finer threads, drizzle more slowly and stir a bit faster. Let the eggs set for 10–15 seconds.

After the eggs have set, stop stirring and let the soup sit off heat for 30 seconds to finish cooking the eggs through residual heat.

Remove and discard ginger pieces with a spoon or mesh skimmer. Stir in 1 tablespoon soy sauce and an optional 1/4 teaspoon white pepper; taste and adjust seasoning.

Ladle the soup into bowls and sprinkle 2 tablespoons thinly sliced scallion greens over each serving. Drizzle a few drops of sesame oil if desired (additional to the egg mixture) for aroma. Serve immediately.