Egg Flower Soup Recipe

Prepare aromatics

Peel and thinly slice the fresh ginger into matchsticks or thin slices. Mince the garlic. This will infuse the broth quickly.

In a medium pot, combine the chicken broth and water. Add the sliced ginger and minced garlic. Bring the liquid to a gentle boil over medium-high heat.

Once boiling, reduce heat to medium-low and simmer for 5 minutes to allow the ginger and garlic to flavor the broth.

Stir in the soy sauce, rice vinegar, white pepper, and 1/2 teaspoon salt. Taste and adjust seasoning — add an additional 1/4 teaspoon salt if needed. Keep the broth at a gentle simmer (small bubbles), not a rolling boil.

In a small bowl, whisk the cornstarch with 2 tablespoons cold water until fully dissolved to make a slurry with no lumps.

Add the cornstarch slurry to the simmering broth while stirring gently to distribute it evenly. Continue simmering for 1 minute until the broth slightly thickens and becomes silky.

Crack the 3 eggs into a separate bowl and beat lightly until the whites and yolks are just combined. For a slightly ribboned texture, beat a little more; for thicker petals, beat gently.

With the broth at a gentle simmer, hold a fork or chopsticks in one hand and a ladle in the other (optional). Slowly pour the beaten eggs in a thin, steady stream into the moving broth while stirring the soup in one circular direction with a fork or chopsticks. Continue pouring until all egg is added. Eggs will cook immediately and form delicate ribbons or 'flowers.'

Alternatively, for larger flower shapes: stop stirring and pour the eggs in several thin streams at different spots, allowing them to set into larger petals.

Let the soup cook undisturbed for 30 seconds to 1 minute so the egg sets fully, then give one gentle stir to distribute the ribbons.

Remove the ginger slices with a slotted spoon if you prefer a smooth soup (optional).

Stir in the sesame oil and 2 tablespoons sliced scallions. Taste and adjust seasoning with the remaining white pepper and additional salt if needed.

Ladle the soup into warm bowls and garnish each bowl with a pinch of toasted sesame seeds (if using) and a scattering of extra sliced scallions. Serve immediately.