Egg Flower Soup for One

Author Johnna


  • 2 cups vegetable broth (check to make sure it is gluten-free)
  • 1 egg , lightly beaten
  • 1 green onion , thinly sliced


  1. In a small saucepan, bring the vegetable broth to a boil.
  2. Set a fork and a whisk nearby.
  3. Once boiling, turn off the burner and remove the pan from heat.
  4. A little bit at a time, pour the egg over the tines of the fork and into the saucepan. Stop after each addition of egg and gently whisk in a clockwise motion. This will help to develop the whispy strands of egg as opposed to clumps of egg.
  5. Continue adding egg until all has been incorporated. Serve immediately, garnish with green onions.
  6. Optional: Some folks stir in a bit of gluten-free soy sauce, sesame oil and white pepper to taste. I like mine with just the three simple ingredients.