Egg drop soup, also known as egg flower soup (Chinese: 蛋花湯; pinyin: Dànhuātāng), is a traditional Chinese soup made by slowly pouring beaten eggs into hot chicken broth, creating delicate, wispy strands or ribbons of cooked egg that resemble flowers in the soup
. The broth is typically seasoned with ingredients like black or white pepper, finely chopped scallions, and sometimes tofu
. The soup has a thin, silky texture and is often thickened slightly with cornstarch to give it a smooth consistency while keeping the egg ribbons suspended
. Variations may include additional flavorings such as ginger, turmeric, sesame oil, soy sauce, and green onions, depending on the recipe and region
. Egg drop soup is popular both in China and in American Chinese cuisine, where it is a common appetizer or light meal
. It is quick and easy to prepare, usually taking about 15 minutes, making it a comforting and nourishing dish
. In summary, egg drop soup is a simple yet flavorful Chinese soup featuring beaten eggs dropped into seasoned chicken broth, forming silky egg ribbons in a savory, lightly thickened broth
