Egg Drop Soup with Chrysanthemum Petals

    Egg Drop Soup with Chrysanthemum Petals


    1 person made this

    This is an unusual and delicious summer soup. You can find dried chrysanthemum petals in Chinese specialty stores, or you can substitute with chopped spring onions.

    Serves: 2 

    • 300ml water
    • 1 teaspoon salt
    • 1/2 teaspoon chicken stock powder
    • 2 eggs, beaten
    • 10 chrysanthemum petals
    • 1 tablespoon cornflour, dissolved in 1 tablespoon cold water

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

    1. Bring the water to the boil in a small pot.
    2. Turn down the heat and stir in the salt and chicken stock powder.
    3. Slowly drizzle the beaten egg into the pot and stir constantly to form threads of cooked egg.
    4. Add the cornflour slurry and stir until the soup has thickened. Sprinkle with the chrysanthemum petals and serve.
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    This was very salty, and I think 1 egg would have been much better compared to the amount of liquid. I will be adding additional water and chicken stock granules (as needed) to bump this up from 2 servings to 4 to be able to enjoy it.  -  06 Feb 2015  (Review from Allrecipes UK & Ireland)

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