Egg Flower Soup

Egg Flower Soup


168 people made this

Egg flower soup is so simple and easy. Just season chicken stock with spring onion, soy sauce and white wine vinegar then stir in beaten eggs. Makes a great entree.

Brian Gillette

Serves: 6 

  • 6 cups (1 1/2 litres) chicken stock
  • 2 tablespoons cornflour
  • 2 tablespoons soy sauce
  • 1/4 cup white wine vinegar
  • 1 spring onion, minced
  • 3 eggs, beaten

Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

  1. In a large saucepan, heat chicken stock. Mix cornflour with a small amount of water then stir into stock.
  2. Add soy sauce, vinegar and spring onion. Bring to a boil, then simmer, stirring occasionally.
  3. Gradually pour the beaten eggs into the saucepan while stirring vigorously. Serve immediately.

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Reviews (7)


Used different ingredients. This is how you are ment to make it!!!!! 2-3 EEGS ASIAN chicken stock (Not the one you buy form safeway or coles) 5 cups of water Diced spring onion Salt and pepper to taste 1. Boil water 2. add chicken stock to water 3. add beaten egg to soup (stir water while doing so) 4. add diced sprining onions to soup 5. add salt and pepper to teaste this is something that can be made by a five year old so there is no reson that any one can get this wrong and to the people that add honey in no school of cooking do you aded honey to soupe!!!!!! - 19 Nov 2010


Don't know what i did wrong...i used the exact measurements for everything...i did however use a small can of creamed corn...and i have kecap manis (soy sauce), but it was way too vinegary! Yuck! I even added some sugar...not good still...then some honey...still not good...overall very disappointed ...especially since i was hoping it would resemble chicken & corn soup from the chinsese restaurant I may try again sometime...but will certainly be adjusting the recipe - 18 Nov 2010

Dessert Diva

Altered ingredient amounts. I think this is a very good recipe considering I am pretty picky! I am not much of a soy sauce fan....but I think this is pretty good. I did cut back on the full amount of soy sauce though. YUM! - 21 Jul 2008

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