A warm bowl of egg drop soup, known as “Dan Hua Tang” in Chinese cuisine, brings the authentic flavors of your favorite Chinese restaurant right to your kitchen. This classic comfort dish features delicate ribbons of beaten eggs floating in a golden, fragrant broth. Dating back centuries in Chinese culinary history, this soup demonstrates how simple ingredients can create extraordinary flavors when prepared with care and precision.
Ingredients
For the Broth Base
- 6 cups (1.4 L) low-sodium chicken broth or vegetable broth
- 2 tablespoons (16 g) cornstarch
- ½ tablespoon (7.5 ml) sesame oil
- 1 tablespoon (15 ml) low-sodium soy sauce
Aromatics and Seasonings
- 4 green onions, chopped (white and green parts separated)
- 1 teaspoon (2 g) ground ginger
- ¼ teaspoon (0.5 g) ground turmeric
- ¼ teaspoon (0.5 g) ground white pepper
- 4 large eggs, lightly beaten
Step-by-Step Instructions
- Create Cornstarch Slurry
- In a small bowl, whisk together cornstarch and 1 cup (240 ml) of the chicken broth until smooth
- Set aside for later use
- Prepare Aromatics
- Heat sesame oil in a dutch oven or heavy stockpot over medium heat
- Add white parts of green onions and cook for 1 minute, stirring frequently
- Add ginger, turmeric, and white pepper, cooking for 45 seconds while stirring
- Build the Broth
- Pour in remaining 5 cups (1.2 L) of broth and soy sauce
- Bring mixture to a boil
- Whisk in reserved cornstarch slurry
- Reduce heat to achieve a low simmer
- Cook for 5 minutes to thicken slightly
- Create Egg Ribbons
- Transfer beaten eggs to a pastry bag or zip-top bag
- Snip a very small hole in the corner
- While slowly stirring the soup in one direction, drizzle the eggs in a thin stream
- Allow eggs to cook for about 30 seconds
- Serve
- Ladle soup into bowls
- Garnish with reserved green onion tops
- Serve immediately while hot
Nutritional Information
Per serving (1.5 cups):
- Calories: 120
- Protein: 9g
- Carbohydrates: 6g
- Fat: 7g
- Sodium: 580mg
- Fiber: 1g
Time Requirements:
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4-6
Pro Tips and Tricks
- Temperature Control
- Ensure broth is at a gentle simmer when adding eggs
- Too hot will create scrambled eggs, too cool will result in cloudy strands
- Egg Technique
- Beat eggs thoroughly until completely uniform
- Pour eggs in a steady, thin stream while stirring slowly
- Stir in only one direction for consistent egg ribbons
- Broth Quality
- Use high-quality broth for best flavor
- Homemade stock will elevate the taste significantly
Variations and Substitutions
- Protein Additions
- Add shredded chicken
- Include small tofu cubes
- Mix in cooked shrimp
- Vegetable Options
- Fresh corn kernels
- Sliced mushrooms
- Finely chopped spinach
- Julienned carrots
- Seasoning Alternatives
- Fresh ginger instead of ground (1 tablespoon grated)
- Black pepper in place of white pepper
- Add chili oil for heat
- Use tamari for gluten-free option
Frequently Asked Questions
Q: Why did my egg ribbons turn out clumpy instead of silky?
A: This typically happens when the soup is boiling too vigorously or the eggs are added too quickly. Maintain a gentle simmer and pour eggs in a very thin stream while stirring slowly.
Q: Can I make this soup ahead of time?
A: While best served fresh, you can prepare the broth base ahead of time. Add the eggs just before serving for optimal texture.
Q: Is there a vegetarian version?
A: Yes, simply substitute vegetable broth for chicken broth. The soup will maintain its signature texture and similar flavor profile.
Q: Why does my soup lack the yellow color I see in restaurants?
A: The golden color comes from turmeric. You can adjust the amount to achieve your desired color, but avoid using too much as it can affect the taste.
Storage and Make-Ahead Tips
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
- Reheat gently over low heat, stirring occasionally
- The egg ribbons may break down slightly upon reheating
- Freeze the broth base without eggs for up to 3 months
- Add fresh eggs when reheating for best results
- If making ahead, prepare broth base and refrigerate, then add eggs just before serving
