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Article: Egg Flower Soup

Egg Flower Soup

Servings: 4


  • 1 tablespoon, toasted sesame seed oil
  • 1/2 tablespoon, garlic – minced
  • 1/2 tablespoon, ginger – minced
  • 4 cups, prepared chicken stock or broth
  • 4 medium, eggs – lightly beaten
  • white pepper and salt to taste
  • 4 scallions including green ends – sliced 1/8′′ thick


Heat toasted sesame seed oil in a wok or saucepan over medium-high heat, add garlic and ginger, cook one minute stirring constantly

Add chicken broth/stock and bring to a boil on high heat

Add white pepper and salt to taste

While soup is boiling very slowly pour in the eggs in a steady stream. To make egg ribbons gently stir in a clockwise direction for one minute.

Turn off heat and top with scallions

Serve immediately