🍽️ How to Make Egg Drop Soup (Danhua Tang)

🧆 Ingredients

• 2 eggs
• 800ml chicken or vegetable stock
• 1 tablespoon cornstarch (mixed with water)
• 1 teaspoon soy sauce
• 1/2 teaspoon white pepper
• 1/2 teaspoon sesame oil
• 2 green onions (chopped)
• Salt to taste

🍳 Steps

1. Prepare the Ingredients:

   • Crack the eggs into a bowl and beat them thoroughly with a fork or chopsticks until the yolks and whites are fully combined and the mixture is smooth.
   • If using green onions, wash them under running water, remove any wilted parts, and finely chop both the white and green sections.
   • Prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until fully dissolved.

2. Heat the Broth:

   • Pour the chicken or vegetable stock into a medium saucepan.
   • Bring the stock to a gentle boil over medium heat.
   • Skim off any foam or impurities that rise to the surface for a clearer soup.
   • Add the soy sauce, white pepper, and salt to the broth, stirring to combine.

3. Thicken the Soup:

   • Stir the cornstarch slurry again to ensure it is well mixed, then slowly pour it into the boiling broth while stirring constantly.
   • Continue to stir until the broth thickens slightly and becomes glossy. This helps the egg ribbons suspend beautifully in the soup.

4. Create the Egg Ribbons (Egg Flower):

   • Reduce the heat to low so the broth is at a gentle simmer.
   • Hold a fork or chopsticks over the pot and slowly drizzle the beaten eggs through them into the soup, stirring the broth gently in a circular motion with your other hand.
   • The eggs will immediately cook into delicate, silky ribbons. For finer ribbons, pour the eggs slowly and keep the broth moving.
   • Avoid over-stirring, which can break up the ribbons and make the soup cloudy.

5. Final Touches and Serving:

   • Turn off the heat and drizzle in the sesame oil for aroma.
   • Add the chopped green onions and give the soup a gentle stir.
   • Taste and adjust seasoning if needed.
   • Serve the soup hot, ideally immediately after cooking for the best texture.

Key Points:

• Use fresh eggs for the best flavor and texture.
• The broth should not be boiling vigorously when adding the eggs, or the ribbons will be tough.
• If you like, add a handful of corn kernels or peas for extra color and sweetness.
• The soup is ready when the egg ribbons are set and the broth is fragrant and slightly thickened.

💡 Tips

• Pour eggs slowly for finer ribbons.
• Use fresh stock for best flavor.
• Adjust seasoning to taste.
• Add corn or peas for extra texture.