egg drop soup

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Egg Flower Soup

From the book Quick and Easy Chinese by
Serves 4

Introduction

Often listed as “Egg Drop Soup” in Chinese restaurants, this dish’s poetic name of Egg Flower Soup celebrates the way eggs “blossom” as they are stirred gently into simmering broth.

If you use canned or frozen chicken stock, this soup makes a perfect busy-night dish. If you make chicken broth, this dish showcases its flavor with delicious simplicity. Either way, Egg Flower Soup rounds out any rice-centered meal, and it can be served in big bowls over rice as a one-dish dinner. Plan to stir in the eggs just before serving for the most wonderful texture and beauty.

Ingredients

4 cups chicken stock
2 cups baby spinach leaves (optional)
½ tsp. Asian sesame oil
½ tsp. salt
2 well-beaten eggs
3 Tbsp. thinly sliced green onion

Steps

  1. In a medium saucepan, bring the chicken stock to a rolling boil over medium-high heat. Stir in the spinach leaves, sesame oil, and salt, allowing the spinach to wilt into the soup.
  2. Stir well until the chicken broth is swirling in circles. Carefully and slowly pour the beaten eggs onto the surface of the soup, continuing to stir gently and encouraging them to flow out into leafy petals and ribbons.
  3. Sprinkle the green onion onto the soup and serve hot.

This content is from the book Quick and Easy Chinese by Nancie McDermott.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice