Egg Flower Soup

Name: Egg Flower Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.2L good quality chicken stock; 2 eggs, lightly beaten; 150g silken tofu, cubed; 1 tbsp cornflour mixed with 2 tbsp water; 1 tsp soy sauce; 1 tsp sesame oil; 2 spring onions, sliced; white pepper to taste

A silky Chinese egg drop soup, whisking eggs into chicken stock with soft tofu and fresh spring onion.

Total time

15 min

Prep

5 min

Cook

10 min

Difficulty

easy

Cuisine

Chinese

Ingredients

1.2Lgood quality chicken stock

2eggs, lightly beaten

150gsilken tofu, cubed

1 tbspcornflour mixed with 2 tbsp water

1 tspsoy sauce

1 tspsesame oil

2spring onions, sliced

white pepperto taste

Instructions

Bring stock to a gentle boil. Season with soy and white pepper.

Stir in cornflour slurry to lightly thicken.

Add tofu and heat through.

Slowly pour beaten eggs into the soup in a thin stream while stirring gently in a circle.

Stir in sesame oil.

Serve in bowls topped with spring onion.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

Protein

5.4g

Fat

4.8g

Carbs

1.2g

Fiber

0.3g

Sodium

109mg

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