Chinese Egg Flower Soup

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Chinese Egg Flower Soup

The perfect chinese egg flower soup recipe with a picture and simple step-by-step instructions.

To garnish:

  • 600 g Water
  • 2 tbsp Soy sauce, light
  • 2 tbsp Aji-No-Moto, (high purity glutamate)
  • 1 small Carrot
  • 5 g Ginger, sliced, fresh or frozen
  • 1 tbsp Rice Wine, (Arak Masak)
  • 1 tbsp Sesame oil, light
  • 2 Eggs, size S
  • 1 pinch Salt
  • 2 Pinches Celery leaves, fresh or frozen
  1. Let the chicken thaw and boil in 1 liter of water for 3 minutes. Strain, discard the stock and rinse the chicken well. Wash the pot, add the chicken and the water and bring to the boil. Add soy sauce and Aji-No-Moto. Let simmer for 2 hours.
  2. In the meantime, peel the carrot and ginger, slice across thinly and add to the stock. Wash and chop the fresh celery leaves.
  3. Strain the broth with a fine sieve. Discard the boiled material to be sieved. Fill the broth to 400g with water and season with soy sauce or salt. Add rice wine and sesame oil. Return to the saucepan and simmer. Beat the eggs and whisk with the salt. With the help of a small ladle, let the egg flow into the broth in 4 portions.
  4. Remove from heat immediately, distribute between the serving plates, sprinkle the celery leaves over the soup and serve well hot.


  1. The broth that has not been seasoned is well suited for deep freezing and can be used for all kinds of soups and sauces.
chinese egg flower soup

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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