A friend showed me this soup during a stretch of gray January weeks when neither of us wanted to cook but both of us wanted something warm. She called it egg flower soup, which I’d heard before but never made, and the name stuck in my head long after I’d gone home. It’s simpler than any recipe I’d expected: stock, chickpeas, soy sauce, and eggs poured in a slow, steady stream while you stir. The eggs set into silky ribbons instantly. Green onions on top. I’ve made it probably thirty times since then, often for lunch, often alone, always glad I did.
How to Make Egg Flower Soup
The egg pour matters
Turn the heat to its lowest setting before adding the eggs. Pour in a slow, thin stream while stirring constantly in one direction. Pouring too fast or into boiling stock creates clumps instead of ribbons.
Seasoning the broth
Taste the stock before adding soy sauce. Some stocks are already quite salty. Start with one tablespoon, taste, then add more. The chickpeas absorb the seasoning, so give it a minute before adjusting. 
Make it a meal
Two eggs makes it lighter; four makes it substantial enough for dinner. Add a handful of cooked rice or noodles if you want something more filling. The base broth scales up easily if you’re feeding more than two.
Egg Flower Soup
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
A quick, comforting soup perfect for using up leftovers.
Silky ribbons of egg in a flavorful broth make this a simple yet satisfying meal.
Ingredients
- 4 cups (946 ml) chicken or vegetable stock
- 1 can (400 g) chickpeas, drained
- 1-2 tablespoons soy sauce
- 3-4 eggs, whisked
- 4 green onions, or omit and replace with a bunch of chives chopped
Instructions
- Bring chickpeas and stock to a boil in a medium saucepan.
- Simmer for a few minutes and season with soy sauce.
- Turn the heat to the lowest setting.
- Slowly pour eggs into the soup in a thin stream, stirring constantly to create fine ribbons of egg.
- Remove from heat and serve with green onions.
Notes
- For a richer broth, use homemade chicken stock.
- If you don’t have green onions, finely chopped chives work well as a substitute.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 400
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 150
Frequently Asked Questions
Why did my egg turn into lumps instead of ribbons?
The broth was likely too hot or you poured the egg too quickly. Reduce heat to the lowest setting and pour in a very thin stream while stirring constantly.
Can I skip the chickpeas?
Yes. Without chickpeas, you get a more traditional egg drop soup. It will be lighter, so consider serving it alongside rice or noodles.
How many servings does this make?
With 4 cups of stock and a can of chickpeas, this makes about 3 to 4 servings as a starter or 2 generous servings as a main.
