Egg flower soup with rice

Name: Egg flower soup with rice
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 700 g Prepared vegetable stock; 150 g Egg, without shell; 18 g Corn starch; 50 g Water; 6 g Sesame oil; 2 g Salt; 2 g Sugar; 1 g Black pepper; 2 g Ground turmeric; 25 g Spring onion; 400 g Plain ready-cooked rice

Silky Chinese egg ribbons in a lightly thickened vegetable broth, served with ready-cooked rice.

Estimated total time: 20 minutes2 portionsAbout 460 kcal per portion

Egg flower soup with rice — representative dish photograph — Photo: NeoBatfreak · CC BY-SA 4.0 · Photo source. Wikimedia photograph; responsive display cropping. The photograph shows soup only; the measured meal also includes 400 g ready-cooked rice.

Ingredients for 2 portions

700 g Prepared vegetable stock
150 g Egg, without shell
18 g Corn starch
50 g Water
6 g Sesame oil
2 g Salt
2 g Sugar
1 g Black pepper
2 g Ground turmeric
25 g Spring onion
400 g Plain ready-cooked rice

Method

Have 400 g plain ready-cooked rice available; cooking dry rice is outside this 20-minute window. Beat three eggs (150 g without shells) just enough to combine white and yolk. Whisk 18 g corn starch with 50 g cold water into a smooth slurry and finely slice 25 g spring onion.
Bring 700 g prepared vegetable stock to a simmer. Stir in 6 g sesame oil, 2 g salt, 2 g sugar, 1 g ground black pepper and 2 g turmeric. Check the stock label for animal ingredients and the listed celery allergen before using it.
Stir the slurry once more and pour it into the moving stock. Simmer for 1–2 minutes until the broth lightly thickens. Make a slow circular current with a spoon and drizzle in the beaten eggs in a thin stream. Leave them briefly to set, then stir once gently so the ribbons stay visible. Keep the soup hot until the egg is fully cooked.
Heat the ready-cooked rice safely until steaming hot. Divide rice between two bowls and ladle all the egg-flower soup alongside or partly over it. Scatter the spring onion over both bowls and serve at once.

Bill’s Woks of Life egg-drop soup uses the same egg-ribbon and corn-starch technique and explicitly permits vegetable broth. This measured ovo-vegetarian version replaces chicken stock, uses black instead of white pepper and adds 400 g ready-cooked rice to make a light two-person meal. The soup alone would be a starter. Vegetable stock must have a diet-suitable label and is conservatively flagged for celery; eggs and sesame are also flagged. The Commons photograph shows egg soup without the separately included rice, and its broth composition is unknown. Calories are calculated only from this recipe’s ingredient weights.

蛋花汤配米饭

Allergens and ingredient checks

Listed allergens: celery, eggs, sesame. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Bill / The Woks of Life — Chinese egg drop soup technique

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