5-Min Chinese Egg Drop Soup (蛋花湯)
Around the World in 80 Eggs, day 19
If there’s one dish I’ve always turned to for comfort, it’s this super comforting Egg Drop Soup.
This simple Chinese recipe has been a part of my childhood and continues to hold a special place in my kitchen today.
Whether it’s for when I’m under the weather or just craving something light and soothing, this soup delivers on every level.
Hey, I'm Verna!
About this recipe
What Is Egg Drop Soup?
Egg Drop Soup, also known as Egg Flower Soup (蛋花湯, dàn huā tāng), is one of those timeless dishes that’s been a part of my life for as long as I can remember.
Whether I’m craving something warm and soothing or just need a comforting bowl to lift my spirits when I'm feeling under the weather, this simple yet deeply satisfying soup always hits the spot.
The Beauty of Simplicity: How This Soup Is Made
Egg Drop Soup is a simple yet comforting dish made with just a few basic ingredients:
- Broth (chicken or vegetable) is delicately seasoned with soy sauce, ginger, and sesame oil.
- Eggs are slowly drizzled into the hot broth, forming delicate ribbons that resemble flowers, earning the name “Egg Flower Soup.”
- The eggs provide a velvety smooth texture that enriches the broth without overpowering it.
Why You’ll Love This Egg Drop Soup Recipe
- Comforting & Nourishing: This soup is warm, cozy, and nourishing - perfect for days when you need a little extra comfort.
- Quick & Easy: With just a few simple ingredients, you can have a delicious, satisfying bowl ready in under 20 minutes.
- Versatile: It pairs perfectly with a variety of side dishes and can be customised to suit your taste.
- Simple Ingredients: A few basic pantry items are all you need to create this tasty, soothing dish.
Egg Drop Soup is a dish that brings comfort to the soul, and it’s sure to become a staple in your kitchen too.
It’s easy to make, satisfying, and perfect for any occasion- whether you’re fighting off a cold or just want a simple, hearty meal to end the day.
Ingredients
- 3 eggs
- 1 tbsp cornflour (cornstarch)
- 3 tbsp water
- 1 litre chicken stock
- 1 tsp sesame oil
- 1/2 tsp white pepper
- Pinch of salt
- Handful of spring onions
Pair it with
Instructions
1. Prepare the Eggs
Whisk the eggs in a bowl until smooth, then set them aside.
2. Make the Cornflour Slurry
In a small bowl, mix 1 tablespoon of cornflour (cornstarch) with 2 tablespoons of water to create a slurry. This will help thicken the soup.
3. Heat the Stock
Pour the chicken or vegetable stock into a pot and heat it over medium heat. Add the white parts of the spring onions to infuse the broth with flavour.
4. Thicken the Broth
Once the stock is simmering, slowly pour in the cornflour slurry while stirring continuously. Stir in sesame oil, white pepper, and a pinch of salt to season.
5. Add the Eggs
Reduce the heat to low. Slowly drizzle the whisked eggs into the hot broth in a thin stream, stirring gently in a circular motion to create delicate egg ribbons.
6. Finish the Soup
Once the eggs have cooked (about 1 minute), stir in the green parts of the spring onions. Remove from heat.
7. Serve and Enjoy
Ladle the soup into bowls and serve as a light appetiser or pair with a main dish.
FAQs
Can I use water instead of broth?
Yes! While broth adds more flavour, water works as a base. Just adjust the seasonings to compensate.
Can I add other vegetables?
Absolutely! Sliced mushrooms, spinach, or shredded carrots work great. Add them to the broth before drizzling in the eggs.
How do I get the eggs to form nice ribbons?
Beat the eggs well until smooth. Drizzle them in a very thin, steady stream while stirring the broth gently in a circular motion.
Can I make this soup vegetarian?
Yes, just use vegetable broth instead of chicken broth.
Can I add meat?
Yes! Shredded chicken, cooked shrimp, or small slices of beef can be added to the broth before you add the eggs.
Can I make this soup spicy?
Add a pinch of red pepper flakes, a splash of chilli oil, or fresh chopped chilli to the broth.
Video demonstration
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