Egg Flower Soup For Chinese New Year

This year Chinese New Year lands on Jan. 31st, and as we head into the year of the horse I dream up my menu for the big celebration. I usually like to make a few Chinese dishes to ring in the New Year. I have made egg rolls, garlicky green beans, and chinese chicken salad in the past. The other day I was thinking of the overall feeling I have collected eating Chinese food throughout my life, and I remembered when I was a kid they use to serve egg flower soup before the meal at my local Chinese restaurant. I fancy it as an old-fashioned style of Chinese, when I say old-fashioned… I guess I mean the ’70s / ’80s. Here is my simple recipe for egg flower soup, and I will be adding it to the menu this Jan. 31st! Enjoy!

  • Egg Flower Soup 1 of 10

    A simple yet super tasty soup. Make it as a starter to your Chinese New Year meal. Scroll through the easy how-to for more direction. 

  • Ingredients 2 of 10

    Just a few ingredients and you'll be ready to eat. 

  • Chicken Broth 3 of 10

    Pour chicken broth into a small pot over a medium flame. 

  • Chile 4 of 10

    I like to add a chile to the broth just to give it a little extra flavor.  Bring to a boil. 

  • Cornstarch And Water 5 of 10

    Mix cornstarch and water together until cornstarch is completely dissolved.

  • Thickener 6 of 10

    Pour the cornstarch liquid into the broth to thicken it up a bit. Mix the broth to combine. 

  • Whip The Eggs 7 of 10

    Scramble, whisk, whip the eggs in a separate bowl. 

  • Pour The Eggs And Mix 8 of 10

    As soon as you pour the eggs in.... MIX immediately. 

  • Green Onion 9 of 10

    Chopped green onions are added in.

  • Soy Sauce 10 of 10

    Add a little soy sauce to the soup and give it a stir. Serve and enjoy!

Ingredients for egg flower soup:

  • 4 – cups chicken broth
  • 1 – chile de arbol (stem removed)
  • 1 – tablespoon cornstarch
  • 1 – tablespoon cold water
  • 2 – eggs
  • 4 – sprigs green onion (chopped)
  • 1 – teaspoon soy sauce


  1. In a small pot over a medium flame add in broth and chile de arbol and bring to a boil.
  2. In a small bowl mix together cornstarch and cold water until corn starch is dissolved.
  3. Pour cornstarch mixture into hot boiling chicken broth, and mix to combine.
  4. In a separate bowl whisk eggs then slowly pour them into hot boiling chicken broth. Mix with a spoon.
  5. Add in green onion and soy sauce.
  6. Serve hot and if desired add a dollop of hot chile sauce to the center.
  7. Enjoy!


For more recipes from Nicole Presley click over to her blog: Presley’s Pantry 

Get social with Nicole on Twitter and Facebook.

Nicole loves pinning. Follow her on Pinterest.


Article Posted 2 years Ago
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
share this article
facebook twitter tumblr pinterest
See Comments
what do you think?
what do you think?
close comments
Subscribe to the
Welcome to
Sign Out
Follow us on