Egg drop soup is a staple in almost every Chinese restaurant. Its Chinese name, 蛋花湯 (dàn huā tāng), literally translates to egg flower soup. Thin, silken strands of cooked eggs float on the surface of the soup just like flowers on a pond. This effect is achieved by gently and steadily drizzling the egg into the soup in a fine stream.
I usually keep a box of eggs in my refrigerator. If I am short of ingredients or time, this is my go-to soup. It can be made within 10 minutes and even a mere 5 minutes once you get comfortable with the recipe. There are several variations, depending on different regions in China, that add corn, tofu, tomato or other ingredients. Similarly, if you happen to have leftover ingredients on hand, you can easily turn this soup into a heartier meal by adding them in before you stir in the eggs.
- Yield: 4
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 88
- Carbohydrate Content: 3.1g
- Cholesterol Content: 82mg
- Fat Content: 4.7g
- Protein Content: 7.7g
- Saturated Fat Content: 1.2g
- Serving Size: 271g
- Sodium Content: 868mg
- Sugar Content: 0.9g
Egg Drop Soup 蛋花湯
The egg drop soup commonly made in Chinese households is not thickened with starch as those served at the Chinese restaurants in the States. Although I find most restaurant soups too starchy, I do like the extra silken texture. This recipe uses a moderate amount of starch to achieve a pleasant balance. If you prefer home style soups, simply skip cornstarch mixture. On the other hand, if you appreciate restaurant-style, then add more cornstarch mixture to your preference.
Ingredients
- egg - 2 large, lightly beaten
- Soup Base
- chicken broth - 4 cups, homemade or store-bought
- sugar - 1 teaspoon
- salt - about 1/8 to 1/4 teaspoons, adjusted to the broth you use
- pepper - white or black, 1/8 to 1/4 teaspoons to your preference
- Cornstarch Mixture (optional)
- cornstarch - 1 tablespoon
- water - 1 tablespoon
- Garnish
- sesame oil - 1 teaspoon
- scallion - green part, 1 tablespoon, sliced or chopped
Instructions
Video is also provided at the top of this article to demonstrate the steps.
- Pour chicken broth in a medium saucepan and bring to a boil over medium-high heat. Add sugar, salt and pepper to taste. Reduce heat to a simmer.
If you'd like to add other ingredients (corn, tofu, leftovers, etc), add them at this time. - Make the cornstarch mixture by dissolving 1 tablespoon cornstarch with 1 tablespoon water in a small bowl.
- Add the cornstarch mixture to the simmering soup and stir until the soup thickens.
- Whisk the eggs lightly with chopsticks or a fork in a small bowl.
- Slowly pour the egg into the soup in a thin, steady stream, stirring the broth gently using your other hand as you pour. To avoid overcooking, remove pan from the heat as soon as all the eggs are added.
- Drizzle 1 teaspoon sesame oil. Laddle soup into serving bowls.
- Sprinkle scallions on top. Serve immediately.
Allergens
I love Egg Drop soup and always get a cupful when eating at a Chinese res truant. I didn’t realize how easy it is to make at home. I will make this in the coming days…
Thank you for visiting. Yes, it is very easy to make and hope you will like it!