Egg Drop Soup (蛋花汤 (dàn huā tāng))

Overview

Egg drop soup is one of the simplest Chinese soups. Seasoned chicken stock is lightly thickened with cornflour, then beaten eggs are poured in a thin stream while the soup is stirred, so they set into delicate, silky ribbons, which in Chinese are compared to egg flowers. White pepper, a few drops of sesame oil and spring onion complete it, and some versions add tomato, corn or tofu. It takes about ten minutes and is often served as a light starter.

History

Egg flower soups are an everyday home dish in many parts of China and are among the quickest soups in the Chinese kitchen. The style spread widely with Chinese restaurants abroad, where egg drop soup became a staple menu item. Similar ideas appear in other cuisines, such as Italian stracciatella and Greek egg and lemon soups.

Main ingredients

Chicken stock, eggs, cornflour, spring onion, white pepper, sesame oil. The soup is built on chicken stock and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Chicken soups · Egg soups · More soups from China

Recipe

4Serves

15 min5 prep · 10 cook

~110kcal / serving

EasyDifficulty

Method

1. 1

   Season the stock with salt and pepper and bring to a simmer.

2. 2

   Stir in the cornflour mixed with water until slightly thick.

3. 3

   Stir the soup in one direction and pour in the eggs in a thin stream.

4. 4

   Turn off the heat and finish with sesame oil and spring onion.

5. ✓

   Serve. About 15 min from start to bowl.

Pictures

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Sources

• Egg drop soup (Wikipedia)

Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.