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    Home » Recipes » egg and dairy

    Egg Drop Soup

    Last Modified: October 9, 2022 by Elaine| 22 Comments

    1.8K shares
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    Jump to Recipe - Print Recipe

    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
    • ¼ tsp. ground white pepper
    • 1 tsp. salt
    • 1 tbsp. light soy sauce (optional)
    • ½ tbsp. minced ginger
    • 3 scallion, white part and green part separately chopped
    • ½ 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)

    Elaine
    Egg Drop Soup (蛋花汤) an amazingly beautiful soup. Video at the bottom.
    4.60 from 10 votes
    Watch Video Print Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Soup
    Cuisine Chinese
    Servings 4 servings
    Calories 45 kcal

    Ingredients
      

    • 4 cups chicken stock
    • 2 large eggs
    • 2 tbsp. cornstarch
    • 3 tbsp. water
    • ¼ tsp. ground white pepper
    • 1 tsp. salt
    • 1 tbsp. light soy sauce optional
    • ½ tbsp. minced ginger
    • 3 tbsp. chopped scallion white part and green part separately chopped
    • ½ 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: 45kcalCarbohydrates: 4gProtein: 2.5gFat: 1.5gCholesterol: 42mgSodium: 265mgPotassium: 78mgSugar: 1gVitamin A: 60IUVitamin C: 0.6mgCalcium: 70mgIron: 0.3mg
    Keyword egg
    Tried this recipe?Mention @ChinaSichuanFood

     

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    Reader Interactions

    Comments

    1. Hollis Ramsey

      June 09, 2022 at 11:48 am

      5 stars
      I don’t remove the minced ginger or the scallion whites, and I add dried Sichuan chilies, deseeded and torn into small pieces. I use silken tofu (my favorite) and sometimes dried shiitakes soaked in hot water, then cut up small, along with the water they soaked in — be careful not to use all the liquid because the sediment is unappetizing. I know that your version is great, but I prefer it spicy and chunky. White pepper is delicious in it, too.bAnd like another commenter, I use potato starch instead of cornstarch. In my kitchen, sesame oil is never optional!

      Reply
      • Elaine

        June 10, 2022 at 8:15 am

        Hollis,
        The version you preferred sounds very delicious and rice. So many ingredients. I guess it must be very good. You don't like sesame oil? May I know why?

        Reply
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