Egg Drop Soup

Egg Drop Soup (Simplified Chinese: 蛋花汤; Traditional Chinese: 蛋花湯; Pinyin: Dànhuā tāng, "egg flower soup") is a light soup made by streaming beaten egg into hot seasoned broth so it sets in ribbons. In English it is a default starter on many Chinese diaspora (especially American Chinese) menus, alongside Hot and Sour Soup and Wonton soup.

Characteristics

Broth is usually clear or lightly thickened with starch; egg forms soft yellow strands. American restaurant versions may add corn, peas, or sesame oil.

Ingredients (overview)

Stock or water with bouillon, eggs, salt, white pepper, sesame oil, optional starch slurry and scallion. Home Chinese versions are everyday and lightly seasoned.

History and culture

Simple egg-into-broth soups exist across Chinese home cooking; the English name "egg drop" is strongly tied to diaspora restaurant menus with Chop Suey, Chow Mein, and Orange Chicken.

Serving and variations

Soup course or light meal. See Hot and Sour Soup and Wonton.

See also

• Hot and Sour Soup
• Wonton
• Chop Suey
• Chow Mein
• Orange Chicken
• List of dishes (A-Z)