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.
4.70 from 13 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 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!

    1. 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?

  2. 5 stars
    My daughter from Shanghai said this was the best soup she ever had. I made it for her after mouth surgery and it provided her with a lot of comfort. Thank you, Elaine. 🙂