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.
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.
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.
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.
Stir in the sesame oil for aroma.
Taste and adjust with a touch more soy sauce, white pepper, or vinegar if desired.
Ladle into bowls.
Garnish with:
Sliced scallions
Toasted sesame seeds
Chili oil or white vinegar, optional
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.
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.
4 servings