Egg drop soup is one of the simplest and most comforting soups in Chinese cooking: silky ribbons of egg floating in a savory, lightly thickened chicken broth, scented with ginger, white pepper and sesame oil. It takes about 10 minutes from start to finish and tastes better than the version from your favorite takeout.
A Chinese home classic
In China, egg drop soup, called dan hua tang or egg flower soup, is an everyday home dish served alongside rice and stir-fries. The name describes the delicate egg ribbons that bloom like flowers in the hot broth.
The secret to silky ribbons
Stir the broth in one direction to create a gentle whirlpool, then pour the beaten eggs in a thin, slow stream. The moving broth pulls the egg into long, delicate ribbons. Pouring too fast or stirring too hard makes small, cloudy bits.
Lower the heat
The broth should be at a gentle simmer, not a rolling boil, when you add the egg. Too much heat breaks the egg into tiny pieces.
Cornstarch for body
A little cornstarch slurry gives the broth a silky, slightly thick texture that helps suspend the egg ribbons. Always add it before the eggs.
White pepper
White pepper is used throughout Chinese cooking. It has a sharper, more earthy flavor than black pepper and keeps the soup looking clean. It is the signature seasoning of this soup.
Sesame oil to finish
A teaspoon of toasted sesame oil added at the end gives a nutty aroma. Never cook it at high heat, which makes it bitter.
A good broth matters
With so few ingredients, the broth is the star. Use a flavorful chicken stock, or simmer store-bought broth with ginger and green onion whites for 10 minutes first.
Add-ins
Peas, corn, diced tofu, mushrooms, shredded chicken or small shrimp make the soup heartier. Add them before the cornstarch.
Why is restaurant egg drop soup yellow?
Many restaurants add a drop of yellow food coloring or turmeric. A pinch of turmeric gives the same golden color naturally.
A soothing soup
Light and gentle on the stomach, egg drop soup is a comforting choice when you feel unwell or want a quick, warm meal.
Serving ideas
Serve as a starter before stir-fries, fried rice or dumplings. For more Chinese soups, try our hot and sour soup or homemade wonton soup.
Storage
Egg drop soup is best fresh. Leftovers keep for 2 days in the fridge; reheat gently.
Using a fork for ribbons
Another easy method is to pour the beaten egg slowly through the tines of a fork held over the pot. The egg falls in thin streams and sets into fine, lacy ribbons. This is a favorite trick of home cooks who want restaurant-style results.
Tomato egg drop soup
A popular Chinese variation adds two chopped tomatoes to the broth before the eggs. The tomatoes give a gentle sweet and sour flavor and a beautiful red and yellow color.
Make it a meal
Add cubes of soft tofu and some shredded chicken to turn the soup into a light lunch.
The perfect starter
Because it is so light, egg drop soup is ideal before a big Chinese-style dinner. It warms the stomach without filling you up, just like at a restaurant banquet.
Frequently asked questions
Why are my egg ribbons not silky?
The soup boiled too hard or the eggs were poured too quickly. Lower the heat and pour slowly.
Can I make egg drop soup vegetarian?
Yes. Use a good vegetable broth and add mushrooms for depth.
Is egg drop soup healthy?
It is light, low in calories and provides protein from the eggs.
