🍲 Egg Drop Soup
Egg drop soup is a light Chinese soup made by drizzling beaten egg into hot, lightly thickened broth so it sets into soft, silky ribbons. A little cornstarch gives the broth body, and sliced scallions add freshness. It is quick to make and is often served at the start of a meal or as a gentle supper.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 litre broth
- 3 eggs, beaten
- 2 tbsp cornstarch mixed with 3 tbsp cold water
- 3 scallions, thinly sliced
- 1/2 tsp salt
- 1/4 tsp white pepper
Method
- Bring the broth to a simmer and season with salt and white pepper.
- Stir in the cornstarch slurry and simmer 1 minute until slightly thickened.
- Stir the soup in one direction and pour in the eggs in a thin stream.
- Let the ribbons set for 30 seconds without stirring, then turn off the heat.
- Top with scallions and serve immediately.
How to make it lighter
- Use a low-fat or skimmed broth to keep the bowl very light.
- Add spinach, mushrooms or bok choy for more volume per bowl.
- Swap one whole egg for two egg whites for extra protein with less fat.
History
Known in Chinese as dànhuā tāng, "egg flower soup", it is a long-standing home-style soup in China and became a fixture of Chinese restaurant menus abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →