Egg Drop Soup — also known as Dan Hua Tang (蛋花汤) — is a classic Chinese comfort soup that's delicate, silky, and deeply satisfying despite its simplicity. It features tender egg ribbons gently swirled into a savory broth, often enriched with scallions, ginger, and a dash of white pepper.
Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
Soup Base
4cupschicken broth or stock (or use vegetable broth for vegetarian)
2large eggs, lightly beaten
1tbspcornstarch
2tbspcold water (for slurry)
½tspgrated fresh ginger
¼tspwhite pepper
½tspsesame oil
1tbspsoy sauce, or to taste
Salt, to taste
Garnishes (optional but recommended)
2scallions, thinly sliced
Toasted sesame seeds
A few drops of chili oil or white vinegar for a twist
Prepare the Broth
1
In a medium saucepan, combine:
4 cups chicken broth
Grated ginger
Soy sauce
White pepper
Bring to a gentle simmer over medium heat. Taste and adjust seasoning with salt or more soy sauce if needed.
Add Cornstarch Slurry (optional for thicker soup)
2
In a small bowl, whisk together:
1 tbsp cornstarch
2 tbsp cold water
Slowly pour the slurry into the simmering broth while whisking gently.
Simmer for 1–2 minutes until the broth thickens slightly.
Add the Egg
3
Lightly beat the 2 eggs in a small bowl.
Reduce the heat to low so the soup is just gently simmering.
Hold a fork, whisk, or chopsticks over the pot and slowly pour in the beaten eggs in a thin stream, stirring gently in one direction with a spoon or chopsticks.
The egg will cook immediately and form delicate ribbons or strands.
Finish the Soup
4
Stir in the sesame oil for aroma.
Taste and adjust with a touch more soy sauce, white pepper, or vinegar if desired.
Serve
5
Ladle into bowls.
Garnish with:
Sliced scallions
Toasted sesame seeds
Chili oil or white vinegar, optional
Serving Suggestions
6
Pair With:
Steamed dumplings
Fried rice or stir-fried noodles
Light cucumber salad
Serve as a starter, or as part of a larger Asian-inspired menu.
Add tofu, spinach, or shiitake mushrooms for a heartier version.
Tips & Variations
7
Vegetarian version: Use vegetable broth and a dash of mushroom soy sauce.
Keto-friendly: Naturally low-carb! Skip cornstarch or use xanthan gum.
Add-ins:
Corn kernels
Minced garlic or shallots
Soft tofu cubes
Seaweed strips
Gluten-free: Use tamari or coconut aminos in place of soy sauce.
Ingredients
Soup Base
4cupschicken broth or stock (or use vegetable broth for vegetarian)
2large eggs, lightly beaten
1tbspcornstarch
2tbspcold water (for slurry)
½tspgrated fresh ginger
¼tspwhite pepper
½tspsesame oil
1tbspsoy sauce, or to taste
Salt, to taste
Garnishes (optional but recommended)
2scallions, thinly sliced
Toasted sesame seeds
A few drops of chili oil or white vinegar for a twist
Directions
Prepare the Broth
1
In a medium saucepan, combine:
4 cups chicken broth
Grated ginger
Soy sauce
White pepper
Bring to a gentle simmer over medium heat. Taste and adjust seasoning with salt or more soy sauce if needed.
Add Cornstarch Slurry (optional for thicker soup)
2
In a small bowl, whisk together:
1 tbsp cornstarch
2 tbsp cold water
Slowly pour the slurry into the simmering broth while whisking gently.
Simmer for 1–2 minutes until the broth thickens slightly.
Add the Egg
3
Lightly beat the 2 eggs in a small bowl.
Reduce the heat to low so the soup is just gently simmering.
Hold a fork, whisk, or chopsticks over the pot and slowly pour in the beaten eggs in a thin stream, stirring gently in one direction with a spoon or chopsticks.
The egg will cook immediately and form delicate ribbons or strands.
Finish the Soup
4
Stir in the sesame oil for aroma.
Taste and adjust with a touch more soy sauce, white pepper, or vinegar if desired.
Serve
5
Ladle into bowls.
Garnish with:
Sliced scallions
Toasted sesame seeds
Chili oil or white vinegar, optional
Serving Suggestions
6
Pair With:
Steamed dumplings
Fried rice or stir-fried noodles
Light cucumber salad
Serve as a starter, or as part of a larger Asian-inspired menu.
Add tofu, spinach, or shiitake mushrooms for a heartier version.
Tips & Variations
7
Vegetarian version: Use vegetable broth and a dash of mushroom soy sauce.
Keto-friendly: Naturally low-carb! Skip cornstarch or use xanthan gum.
Add-ins:
Corn kernels
Minced garlic or shallots
Soft tofu cubes
Seaweed strips
Gluten-free: Use tamari or coconut aminos in place of soy sauce.
