Restaurant style Chinese egg drop soup — 蛋花汤.This is a very basic Chinese style egg drop soup using only common ingredients. This easy and quick egg drop soup can be amazingly beautiful.

egg drop soup | chinasichuanfood.com

egg drop soup | chinasichuanfood.com

Pure egg drop soup is not popular in Mainland China. Usually we add tomato wedges, dried laver  or oyster mushroom to provide an extra basic flavor since we usually use water as the soup base. I have decided to try this one because I have my homemade leftover chicken stock after enjoying the shredded chicken noodle. It comes out so satisfying! I love smaller and finer drop flowers as they are so beautiful and more interestingly they are hard to detect in mouth.

The size of the egg drop flower actually depends on your fire and the stirring speed. If you want finer flowers, turn up the fire before drizzling the egg liquid and stir the soup at a constant speed.

egg drop soup | chinasichuanfood.com

Ingredients

  • 4 cups chicken stock
  • 2 large eggs
  • 2 tbsp. cornstarch
  • 3 tbsp. water
  • 1/4 tsp. ground white pepper
  • 1 tsp. salt
  • 1 tbsp. light soy sauce (optional)
  • 1/2 tbsp. minced ginger
  • 3 scallion, white part and green part separately chopped
  • 1/2 tbsp. sesame oil (optional)

Instructions

Mix 2 tablespoons of cornstarch with 3 tablespoons of water in a small bowl. This is our water starch.

Add chicken stock to a pot. Add ginger, scallion whites and light soy sauce. Bring the broth to a boilings. Remove the ginger and scallion whites. Add salt and white pepper.

Stir the starch water again and pour it into the broth. Simmer to boil again.

Turn up the fire and then slightly pour the whisked egg in. Stir the soup with chopsticks. Turn off the fire, add some fresh chopped scallion and serve immediately.

Optionally drizzle some sesame oil.

egg drop soup | chinasichuanfood.com

egg drop soup | chinasichuanfood.com

Egg Drop Soup (蛋花汤)

Egg Drop Soup (蛋花汤) an amazingly beautiful soup. Video at the bottom.
4.72 from 14 votes
Print Pin Rate
Course: Soup
Cuisine: Chinese
Keyword: egg
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 45kcal
Author: Elaine

Ingredients

  • 4 cups chicken stock
  • 2 large eggs
  • 2 tbsp. cornstarch
  • 3 tbsp. water
  • 1/4 tsp. ground white pepper
  • 1 tsp. salt
  • 1 tbsp. light soy sauce optional
  • 1/2 tbsp. minced ginger
  • 3 tbsp. chopped scallion white part and green part separately chopped
  • 1/2 tbsp. sesame oil optional

Instructions

  • Mix 2 tablespoons of cornstarch with 3 tablespoons of water in a small bowl. This is our water starch.
  • Add chicken stock to a pot. Add ginger, scallion whites and light soy sauce. Bring the broth to a boilings. Remove the ginger and scallion whites. Add salt and white pepper.
  • Stir the starch water again and pour it into the broth. Simmer to boil again.
  • Turn up the fire and then slightly pour the whisked egg in. Stir the soup with chopsticks. Turn off the fire, add some fresh chopped scallion and serve immediately.
  • Optionally drizzle some sesame oil.

Video

Nutrition

Calories: 45kcal | Carbohydrates: 4g | Protein: 2.5g | Fat: 1.5g | Cholesterol: 42mg | Sodium: 265mg | Potassium: 78mg | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 0.6mg | Calcium: 70mg | Iron: 0.3mg

 

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24 Comments

  1. 5 stars
    I made this recipe substituting corn starch with potato starch. It was very delicious and everyone in my family loved it. Some members put a few sprinkles of crushed red peppers in the soup. Great and easy recipe. Thank you Elaine for all your recipes. We love them.

    1. Thanks Steve for trying and the lovely feedback. Crushed red pepper is a lovely addition. I will try it next time too.

  2. 5 stars
    I love to eat egg drop soup when I get sick, it always makes me feel better. Thank you for sharing this delicious recipe!

  3. Followed the recipe exactly and it was amazing! Thanks for sharing, I look forward to trying the rest of your recipes.

  4. 5 stars
    I made this today for lunch halving the over receipe and it came out wonderful. No more trips to the Chinese restaurant just to buy this soup. Thank you

  5. 5 stars
    Something I like to do, since I homecan chicken broth all the time is to simmer a few slices of ginger in the broth if anyone’s feeling sick. Simmer 3 or 4 large slices of fresh ginger for 10 minutes, skim out and make the rest of the soup as normal. Great for colds and tummy troubles.

  6. 5 stars
    Adding some cut up tomato upon serving was a great idea. Fantastic either way however. A very good recipe Elaine, thank you.
    Note for others: light soy sauce is slightly different than typical soy sauce in America, the substitution tasted good but did make the soup a lot darker than typical but it still tasted great.

  7. 5 stars
    I’ve tried a few different recipes but this one hits home! It is so dang delicious! Thank you so much for sharing. Absolutely wonderful.

  8. 5 stars
    I don’t usually leave reviews – but I love this soup! I really like egg drop soup I’ve had in restaurants, but this is so much nicer and not…goopy. I added fresh tomatoes with green onions at the end, and once I added rice vermicelli noodles (not necessarily what I was going for but still tasted good).
    Thank you for excellent instructions and simple food! 🙂