Total Time
Prep 15 mins
Cook 15 mins

Egg Flower soup is always an old favorite. I like this recipe if you wish you can add a little grated carrot or some fresh peas, only a few just for color

Ingredients Nutrition

  • 1 teaspoon lard (lard is best but you can use marg or butter or veggie oil)
  • 4 dried dried Chinese mushrooms, soaked in water 20 minutes,drained,stemmed & shredded
  • 3 34 cups chicken stock
  • 1 teaspoon soy sauce
  • 3 tablespoons fresh coriander, chopped
  • 1 scallion, finely chopped
  • 3 eggs, whisked until frothy
  • salt
  • pepper


  1. Heat the lard in a saucepan and saute the mushrooms for 1 minute.
  2. Pour in the stock and bring to a boil, simmer 1 minute.
  3. Add soy, coriander,& scallion.
  4. Pour in the eggs in a steady stream, do not stir.
  5. Remove from heat season with salt and pepper.
  6. Divide between individual soup bowls& serve.
Most Helpful

5 5

Great stuff Bergy! The corriander and dried mushrooms (I used shitakki) are a must. The family loved this- I will make again and again. Oh- I also added a bit of cornstarch to thicken things up a bit. Thanks again!