Egg Drop Soup

4/1/2025

Prep Time: 10 minutes | Cook Time: 10 minutes

Description

A simple yet soulful Chinese classic, Egg Drop Soup or Danhua Tang combines a rich, savory chicken broth and silky ribbons of whisked egg. It’s a classic comfort food, great for warming up a cold day, healing a sick body, or just indulging in some Chinese cuisine traditions.

Ingredients

• 4 cups chicken broth
• 2 large eggs
• 2 tablespoons cornstarch
• 2 minced green onions
• Salt to taste
• A dash of white pepper

Optional Ingredients

• 1/4 cup cooked corn kernels (Adding corn gives a subtle crunch and a touch of sweetness that counterbalances the savory broth)
• 1/4 cup cooked peas (Providing extra color, these also balance the soup with their vegetal sweetness)
• 1 teaspoon toasted sesame oil (Infuses the soup with a mild nutty aroma and enhances its depth)

Estimated Time

• Prep time: 10 minutes
• Cook time: 10 minutes

Instructions

1. Pour the chicken broth in a medium-sized pot and bring it to a simmer over medium heat.
2. In a small bowl, whisk together cornstarch with 3 tablespoons of broth until no lumps remain. Once smoothly incorporated, add it into the simmering pot, stirring consistently to thicken the broth slightly.
3. In another bowl, whisk the eggs until well-beaten.
4. Now, the “egg drop” – slowly dribble the whisked eggs into the simmering broth, making sure to stir the pot gently but continuously. This creates the classic silky egg ribbons dispersed throughout the soup.
5. Add salt to taste and a dash of white pepper. If using any optional ingredients, add them into the soup now.
6. Allow the soup to cook for another 2 minutes so that flavors meld together.
7. Divide into bowls, garnish with minced green onions, and serve hot. Enjoy the warmth and comfort of your homemade Egg Drop Soup.

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