Easy Egg Flower Soup – This is one soup you can make on the fly with minimal ingredients and well satisfying, quick, easy and light. Especially, when you are sick and don’t want to cook, just add lots of ground ginger. This particular soup is so delicious; When I want something simple and quick, I make Easy Egg Flower soup it’s great any time of the day and is easy and fast to make; made with chicken broth, arrowroot, Hoisin sauce, sesame oil, white pepper, green onions; and silken strands of beaten eggs floating through the soup.
What is Egg Flower Soup?
Egg Flower Soup is sometimes called Egg drop soup is a hot and delicious clear chicken broth with ribbons of egg running through it. However, this particular one has chicken broth, hoisin sauce, egg, celery, green onion, diced tomatoes, and arrowroot to thicken it a bit (optional). Sometimes I will add a little veggies (whatever I have on hand) and/or tofu. Although, this soup is so versatile.
Great when you are sick; I add a little bit of grated ginger and extra white pepper. However, an old wives tale says it helps you sweat out whatever you are sick with (toxins) out of your pores. So, this will shorten the time you are sick with a cold. Just like chicken soup soothes the soul, this recipe is so easy to make without the fuss.
What is Hoisin Sauce?
The term “Hoisin” originates from Cantonese and translates to ‘seafood sauce’, despite containing no seafood. Initially crafted by a chef as a dip to accompany seafood at a local food stall, the name persisted. This distinctive and flavorful sauce boasts a dense, dark consistency with subtle sweetness, tanginess, and notes of garlic and five-spice. However, it’s a staple in Chinese cuisine, often featured in dishes like Peking duck and moo shu pork. In contrast, soy sauce is a thin, salty condiment made from fermented soybeans, wheat, and salt.
What is Arrowroot?
Arrowroot is a root and can be used as a thickener for soups and sauces, if you prefer, replace arrowroot with cornstarch.
History of Egg Flower
Egg Flower soup has no origin story, but food historians agree it’s been around for a long time. However, domestication of fowl for easy access by the protein in their eggs has been recorded as early as 1,400 B.C.E. in China and Egypt.
What you will need:
- medium-size pot
- whisk
- ladle
- soup bowls
- small Asian soup spoon
- 4 cups water
- celery (optional)
- peas and carrots (optional)
- diced tomato (optional)
- Better than bouillon, chicken flavor
- Arrowroot
- Hoisin sauce
- Sesame oil
- 2 eggs
- Green onions
- White pepper
How to make Egg Flower Soup
- To start off with: add all ingredients to a medium-size pot, except eggs and green onions. Turn on heat to medium-high heat. Stir constantly with a whisk, the liquid will start to thicken; continue to stir with a whisk until desired consistency is achieved.
- Next, in a small bowl, lightly beat eggs, set aside.
- When the soup is thick enough. While stirring the soup in one direction slowly with one hand, with the other gradually drizzle the eggs slowly (by stirring slowly, you will achieve ribbons of eggs) into the soup. Turn the burner off.
- Serve hot in a soup bowl with a small soup ladle and Garnish with green onions.
Why use the one-pot or dump method:
By placing all ingredients in the pot first, except, eggs and green onions, you will eliminate several steps in making this soup;
OLD METHOD:
- First: Take a medium-size pot and add your water or broth (liquid) and set the heat on medium-high.
- Second: While waiting for the liquid to boil – Make a cornstarch mixture, set it aside.
- Third: When the liquid comes to a boil, lower heat to medium-low, give the cornstarch mixture a quick whisk; then add it to the liquid and keep stirring until the liquid thickens, as desired.
- Next: Add the veggies and cook for an additional 5 minutes.
- Last but not least: To make the ribbon of eggs in the soup: start stirring in one direction slowly and then slowly stream the beaten eggs mixture into the soup to make ribbons in the soup. Cook the soup for an additional 2 minutes. However, turn heat off and take off the heat. (Otherwise, it can ruin the egg ribbons if it continues to cook).
- Ladle into serving bowls garnish with green onions and serve. Enjoy!
Try these other delicious soup recipes:
- To make Won Ton Soup: All you need to do is when the chicken broth is boiling, you will drop the wontons in the broth and when it floats up to the top it is done. However, you will find the instructions on How to wrap won ton on the back of the package. Omit eggs. Add your choice of veggies (cook for 2 minutes). You will need 1 package of won ton wrappers. I use the same filling in my Pork Shumai with Shrimp recipe to make the wontons for this soup, See the recipe here.
- To make Hot and Sour Soup: Omit the eggs. Just add 1 teaspoon apple cider vinegar, Add your choice of veggies. (cook for 2 minutes). In addition, add 1/2 cup of small sliced firm tofu (if desired), and cayenne pepper.
Easy Egg Flower soup
Ingredients
- 4 cups water
- 2 tablespoons better than bouillon, chicken flavor
- 1 tablespoon arrowroot
- 1 tablespoon Hoisin sauce (optional)
- 2 teaspoosn sesame oil
- 1/2 cup celery, chopped
- 1/4 cup peas and carrots
- 1/2 cup tomato, diced
- 2 eggs, lightly beaten
- 1 teaspoon green onion, chopped
- 1/4 teaspoon white pepper
Instructions
- First, Add all ingredients to a medium-size pot, except eggs and green onions. Start off with medium-high heat. Stir constantly with a whisk, the liquid will start to thicken; continue to stir with a whisk until desired consistency is achieved.
- In a small bowl, lightly beat eggs, set aside.
- When the soup is thick, as desired. Stirring the soup in one direction slowly with one hand, with the other gradually stream the eggs slowly (by stirring slowly, you will achieve ribbons of eggs) into the soup. Turn the burner off.
- Serve hot in soup bowls with a small soup ladle and Garnish with green onions.
Notes
- If preferred; replace soy sauce or Tamari for the Hoisin Sauce.
- Because of allergies to corn: I use Arrowroot or Tapioca Flour
- Other vegetables you can use: celery, peas and carrots, mushrooms, bean sprouts, cabbage, etc.
- Optional sauces and/or seasonings: cayenne pepper, white pepper, Soy sauce or Tamari, coconut aminos, oyster sauce, hoisin sauce
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