Chinese Mugwort and Egg Soup

This soup is very common in East Asia and also easy to make. The vegetable used in the soup is typically only sold in Asian or oriental markets so make sure you don’t buy the wrong vegetable.


.5lb of Chinese mugwort

2 beaten eggs

Boiling water

3 slices of ginger cut into strips

Vegetable soup base



Black pepper


Cut the mugwort into thirds

Pour enough oil into a large pot to cover the bottom

After the oil is heated up, put the stem portion of the mugwort into the pot gently

After it is flexible and softened a little, put in the ginger and 1 cup of boiling water

Add a couple generous pinches of salt

Place the rest of the mugwort and water

After it is at a boil, pour in the eggs at different spots to reduce clumping

Add 1 heaping spoonful of the vegetable soup base and stir around until it dissolves

Add as many cups of boiling water as there are people you are serving after the water rises to a boil

Divide the soup into however many people’s bowls you are serving and sprinkle some black pepper on top. Serve hot


One thought on “Chinese Mugwort and Egg Soup

  1. So awesome! Nice blog:)

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