Chinese Egg Drop Soup | Dàn Huā Tāng 蛋花汤
- Appetizers & Snacks, China, Soups
This simple yet delicious Chinese Egg Drop Soup, also known as Egg Flower Soup when translated from its Chinese name Dàn Huā Tāng (蛋花汤), stands as an absolute classic in Chinese cuisine. Its universal popularity is evident as you find it on the menus of Chinese restaurants worldwide. The soup offers a comforting blend of silky egg ribbons in a flavorful chicken broth. This easy-to-follow recipe requires only common ingredients and takes less than 15 minutes to recreate in the comfort of your home.
Ingredients you will need for this recipe:
- 4 eggs
- 1 liter Chinese chicken broth | or homemade chicken broth
- some salt and white ground pepper to taste
- 1/2 teaspoon sesame oil
- 3 tablespoons cornstarch mixed with 6 tablespoons water
- 1 – 2 spring onions
How to make Chinese Egg Drop Soup:
(1) Prepare Eggs and Starch-Water Mixture
Whisk the 4 eggs in a bowl until well combined. In a separate small bowl, stir the starch-water mixture.
(2) For the Soup
In a small pot, bring 1 liter of Chinese chicken broth to a boil. Once boiling, reduce the heat and let it simmer gently. Add the spices, 1/2 teaspoon of sesame oil, a pinch of salt, and white ground pepper. Stir well.
Re-stir the prepared starch-water mixture to ensure the even distribution of starch, then gradually add it to the broth while stirring continuously. The broth will thicken.
Pour the beaten eggs slowly in a thin stream while stirring gently. The gradual stirring, combined with the thickened broth, will allow the eggs to slowly set, creating the distinctive egg drops.
(3) Plate and Serve the Soup
Serve the soup in small bowls and garnish with finely chopped spring onions.
Some Recipe Tips:
Whisk the Eggs Thoroughly: Ensure that the eggs are well-whisked to achieve a smooth and consistent texture when they are added to the soup. This helps in creating delicate egg ribbons.
Slow, Steady Stream for Eggs: When pouring the beaten eggs into the hot broth, do it in a slow, steady stream. This will help to create thin and elegant egg ribbons. Stirring gently as you pour is key to achieving the desired texture.
Adjust Seasonings: Taste the soup before serving and adjust the seasonings accordingly. Add more salt, pepper, or sesame oil if needed to suit your preferences.
Experiment with Additions: While the classic recipe is simple, feel free to experiment by adding ingredients like diced tofu, mushrooms, or sweet corn for additional flavors and textures.
Serve Immediately: Egg drop soup is best enjoyed immediately after preparation while the egg ribbons are still delicate and the soup is hot.
Chinese Egg Drop Soup | Dàn Huā Tāng 蛋花汤
Course: Appetizers & Snacks, SoupsCuisine: ChinaDifficulty: Easy4
servings10 - 15
minutesThis simple yet delicious Chinese Egg Drop Soup, also known as Egg Flower Soup when translated from its Chinese name Dàn Huā Tāng (蛋花汤), stands as an absolute classic in Chinese cuisine. Its universal popularity is evident as you find it on the menus of Chinese restaurants worldwide. The soup offers a comforting blend of silky egg ribbons in a flavorful chicken broth. This easy-to-follow recipe requires only common ingredients and takes less than 15 minutes to recreate in the comfort of your home.
Ingredients
4 eggs
1 liter Chinese chicken broth | or homemade chicken broth
some salt and white ground pepper to taste
1/2 teaspoon sesame oil
3 tablespoons cornstarch mixed with 6 tablespoons water
1 - 2 spring onions
Directions
Prepare Eggs and Starch-Water Mixture
Whisk the 4 eggs in a bowl until well combined. In a separate small bowl, stir the starch-water mixture.
For the Soup
In a small pot, bring 1 liter of Chinese chicken broth to a boil. Once boiling, reduce the heat and let it simmer gently. Add the spices, 1/2 teaspoon of sesame oil, a pinch of salt, and white ground pepper. Stir well.
Re-stir the prepared starch-water mixture to ensure the even distribution of starch, then gradually add it to the broth while stirring continuously. The broth will thicken.
Pour the beaten eggs slowly in a thin stream while stirring gently. The gradual stirring, combined with the thickened broth, will allow the eggs to slowly set, creating the distinctive egg drops.
Plate and Serve the Soup
Serve the soup in small bowls and garnish with finely chopped spring onions.
Notes
- Whisk the Eggs Thoroughly: Ensure that the eggs are well-whisked to achieve a smooth and consistent texture when they are added to the soup. This helps in creating delicate egg ribbons.
- Slow, Steady Stream for Eggs: When pouring the beaten eggs into the hot broth, do it in a slow, steady stream. This will help to create thin and elegant egg ribbons. Stirring gently as you pour is key to achieving the desired texture.
- Adjust Seasonings: Taste the soup before serving and adjust the seasonings accordingly. Add more salt, pepper, or sesame oil if needed to suit your preferences.
- Experiment with Additions: While the classic recipe is simple, feel free to experiment by adding ingredients like diced tofu, mushrooms, or sweet corn for additional flavors and textures.
- Serve Immediately: Egg drop soup is best enjoyed immediately after preparation while the egg ribbons are still delicate and the soup is hot.
