Easy Egg Flower Soup Recipe

Egg Flower Soup, or Egg Drop Soup, is a quintessential dish in Chinese cuisine that has traveled far beyond the borders of China to become a favorite comfort food around the world. It’s a beautiful, delicate soup with a silky smooth texture, and its subtle flavors make it a go-to choice for many, whether you’re feeling under the weather or just in need of something light yet satisfying. The soup consists of a rich, flavorful broth that’s laced with tender ribbons of egg, which are gently stirred into the hot liquid, creating a soft, cloud-like appearance.

Not only is Egg Flower Soup quick and easy to make, but it’s also incredibly versatile. You can customize it with a variety of ingredients, depending on your preferences or what you have in your pantry. And let’s not forget, it’s a fantastic dish to serve as a starter at dinner parties, or as a warming, nourishing treat on a chilly day.

So, if you’ve been craving something light but filling, or perhaps want to recreate the beloved soup you’ve had at your favorite Chinese restaurant, you’re in the right place. Let’s dive right into this simple yet delicious recipe!

Egg Flower Soup doesn’t require any complicated cooking techniques or hard-to-find ingredients. It’s a beginner-friendly recipe that yields a beautiful, comforting dish in a matter of minutes.

What You’ll Need

A rich, flavorful broth – Chicken, vegetable, or even a simple homemade broth will work wonderfully.
Eggs – The key ingredient to that signature silky texture.
Seasonings – Soy sauce, salt, pepper, and a dash of sesame oil for that authentic taste.
Optional additions – Some fresh herbs, vegetables, or proteins like tofu can elevate the soup and make it even more satisfying.

Ingredients Needed

To make this Egg Flower Soup, you won’t need much, but the quality of the ingredients will really make a difference.

Chicken broth (4 cups) – You can use store-bought broth or homemade stock. Chicken broth is traditional, but vegetable broth can also work wonderfully for a lighter, vegetarian option.
Eggs (3 large) – Fresh eggs are key to getting that delicate texture. The eggs should be whisked until smooth to create those perfect egg ribbons when added to the broth.
Cornstarch (1 tbsp) – This is optional but can help to slightly thicken the broth if you prefer a heartier consistency. It also helps give the soup that glossy finish.
Ginger (1-inch piece) – Fresh ginger, finely minced, adds a bright and aromatic zing to the soup. If you’re not a fan of ginger, you can skip it, but it does bring a lot of flavor to the dish.
Soy sauce (1 tbsp) – This is for that savory depth. If you’re watching your sodium, you can use low-sodium soy sauce or tamari for a gluten-free version.
Sesame oil (1 tsp) – A tiny drizzle of sesame oil brings a lovely nutty flavor and is a key component in authentic Egg Flower Soup.
Salt (to taste) – Adjust the salt depending on the saltiness of your broth and soy sauce.
White pepper (1/2 tsp) – For that extra hint of warmth. You can substitute with black pepper if that’s what you have on hand.
Scallions (2-3 stalks) – Chopped for garnish, adding a fresh, crispy bite that contrasts nicely with the soft texture of the soup.
Optional vegetables/proteins – Mushrooms, spinach, tofu, or even cooked shrimp can be added for variety.

Cooking Instructions

Now, onto the fun part – cooking! Follow these steps, and in less than 30 minutes, you’ll have a bowl of comforting, steaming Egg Flower Soup ready to enjoy.

Prepare The Broth
- Start by bringing your chicken broth to a boil in a large pot over medium-high heat. Add the grated ginger and let it simmer for a few minutes to infuse the broth with its warmth.
- If you’re using cornstarch to thicken the soup, mix it with a little cold water (about 2 tablespoons) to make a slurry. Stir this mixture into the broth, and let it simmer for another 2-3 minutes until the soup thickens slightly.
Whisk The Eggs
- While the broth is simmering, crack the eggs into a bowl and whisk them until the yolks and whites are completely blended, and the mixture is smooth.
Season The Broth
- Add the soy sauce, sesame oil, salt, and white pepper to the broth. Stir to combine, and taste to adjust the seasonings.
Create The Egg Ribbons
- Once the broth is hot but not boiling, reduce the heat to low to prevent the eggs from scrambling when added.
- Slowly pour the whisked eggs into the broth in a thin stream, while gently stirring in a circular motion with a fork or chopsticks. This will create delicate egg ribbons that float in the broth.
Finish Up
- Once the eggs have been added, turn off the heat. Garnish the soup with freshly chopped scallions, and you’re all set!

Ingredient Insights

Broth: The quality of the broth makes a big difference. If you’re using store-bought broth, try to find one that’s low in sodium to control the salt levels in the soup. Homemade broth made from chicken bones, vegetables, and herbs will add a deep richness that pre-made options simply can’t match.
Eggs: Fresh eggs are essential for creating those smooth, silky ribbons in the soup. When whisking the eggs, do it gently and thoroughly so that they emulsify properly in the broth. Overbeating can cause the eggs to break into small curds instead of forming the beautiful ribbons you want.
Sesame oil: Just a dash of sesame oil is the secret ingredient that will elevate your Egg Flower Soup, adding a subtle nutty flavor that’s characteristic of Chinese soups.

Expert Tips

Control the texture: If you want a thicker soup, add a bit more cornstarch (mixed with water to form a slurry) to the broth. If you prefer a lighter, clearer soup, skip the cornstarch altogether.
Egg technique: Pour the eggs in slowly and evenly while stirring constantly. This is the key to getting those perfect, long ribbons. If you pour the eggs in too quickly or don’t stir enough, they’ll clump together and not create that silky texture.
Don’t boil the soup after adding eggs: Once the eggs are in the soup, avoid bringing it back to a full boil, as this could cause the eggs to break apart and lose that beautiful silky texture.
Garnishes matter: Don’t skip the fresh scallions on top! They add a crisp, fresh bite that contrasts beautifully with the softness of the egg and broth.

Recipe Variations

Egg Flower Soup is highly customizable, so feel free to experiment with these variations:

Vegetable-packed: Add finely sliced mushrooms, spinach, or bok choy for an added layer of texture and nutrition. These vegetables cook quickly and can be tossed in just a few minutes before adding the eggs.
With tofu: Tofu is a great vegetarian option to add some protein to the soup. Soft or silken tofu works best – cut it into small cubes and add it to the broth just before adding the eggs.
Spicy kick: If you like spice, try adding a dash of chili oil or fresh chili peppers. A bit of chili paste can also give the soup a delightful, spicy depth.
Shrimp or chicken: For a more hearty soup, toss in some cooked shrimp, shredded chicken, or even ground pork. These proteins should be cooked first and added to the broth before the eggs.

Final Words

Egg Flower Soup might seem simple at first glance, but its elegance and comforting flavor make it a timeless classic in many cuisines around the world. Whether you’re making it as a quick meal on a busy weeknight or as part of a larger spread, this soup will never fail to impress. It’s warm, light, yet satisfying – just what you need when you’re craving something soothing and nutritious.

With a few basic ingredients and a handful of tips, you can create this delicious soup in no time, and then make it your own with different vegetables, proteins, and seasonings. It’s the perfect base recipe that’s as versatile as it is delicious.

Easy Egg Flower Soup Recipe