Egg Flower Soup Recipe

Prep aromatics

Peel the ginger and slice it into 3–4 thin pieces. Smash the garlic cloves with the side of a knife and leave them whole. Slice the scallions into white and green parts; keep whites and greens separate.

In a medium pot, combine the chicken broth and water. Add the sliced ginger, smashed garlic, and the scallion whites. Bring to a gentle simmer over medium heat.

Once simmering, lower heat to maintain a gentle simmer and stir in the light soy sauce, rice vinegar, sesame oil, white pepper, and salt. Taste and adjust seasoning: add more soy for saltiness or a pinch more vinegar for brightness. Keep the broth at a gentle simmer while you prepare the thickener and eggs.

Make cornstarch slurry

In a small bowl, dissolve 1.5 tsp cornstarch in 3 tbsp cold water, stirring until smooth and without lumps. Set aside.

Beat eggs

Crack the 3 large eggs into a separate bowl and beat lightly until yolks and whites are just combined. Do not overbeat—small ribbons are desirable.

When the broth is gently simmering, slowly stir in the cornstarch slurry into the pot. Stir for about 30–60 seconds until the broth slightly thickens and becomes glossy.

Turn the heat to low. With one hand holding a fork or whisk, and the other holding the bowl of beaten eggs, slowly pour the eggs in a thin, steady stream into the simmering broth while using the fork/whisk to stir the broth in a single direction. Pouring slowly and stirring creates the delicate egg ribbons (flowering effect). If you prefer thicker ribbons, pour a bit more quickly; for fine threads, pour more slowly.

After all eggs are incorporated, turn off the heat and add the spinach (or bok choy) to the hot broth. Stir gently; the residual heat will wilt the greens in 30–60 seconds.

Remove and discard the ginger pieces and garlic if desired. Ladle the soup into bowls and garnish with scallion greens, chopped cilantro (if using), and a sprinkle of toasted sesame seeds. Taste and adjust with a dash more white pepper or soy sauce if needed. Serve immediately.