Egg Flower Soup
Silky ribbons of egg in a gingery broth. A warming bowl in under ten minutes.
- Time8 min
- LevelEasy
- Costabout £2.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Bring the stock to a gentle simmer in a pan with the ginger and tamari.
2 min - 2
Mix the cornflour with 2 tablespoons cold water and stir into the pan until the soup thickens slightly.
1 min - 3
Stir the soup in one direction to make a gentle swirl. Slowly pour in the beaten egg in a thin stream so it forms ribbons.
- 4
Cook for 30 seconds, then stir in the spring onions and sesame oil. Ladle into bowls.
0 min 30 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.