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.
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.
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 (蛋花汤)
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
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!
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?
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. 🙂
Haha, I am so so happy to hear that. Thank you dear.