Egg drop soup, known as "蛋花汤" (dan hua tang), is a classic comfort dish in Chinese home cooking, traditionally made with chicken broth. Adding ground beef creates a heartier version popular in northern regions where beef is more common.

In northern China, beef or pork is often added for extra protein, while southern versions may use only chicken broth and omit meat. Some regions add tofu or mushrooms for texture.

It is usually served hot as a starter or light main course, often accompanied by steamed rice or a slice of crusty bread, and enjoyed with a side of pickled vegetables.

While not tied to a specific holiday, it is a go‑to comfort soup during winter months, family gatherings, and after‑school meals because it is quick, nourishing, and easy to digest.

The silky egg ribbons created by streaming beaten egg into hot broth are a hallmark of Chinese egg drop soups, and the addition of ground beef adds a satisfying protein boost while keeping the dish simple and fast.

Common errors include adding the egg to a rolling boil (causing clumps), not stirring the cornstarch slurry before adding (resulting in lumps), and under‑cooking the ground beef. Follow the low‑heat egg step and ensure the beef reaches 160°F.

Cornstarch provides a clear, glossy thickening that keeps the broth light and allows the delicate egg ribbons to remain visible, whereas flour would make the soup cloudy and heavier.

Yes, you can prepare the broth, marinated beef, and slurry ahead and refrigerate them separately. Assemble and finish the soup within 24 hours for best texture; store the finished soup in the fridge for up to 3 days.

The broth should be clear and slightly glossy from the cornstarch, with thin, silky egg ribbons floating throughout. The beef should be fully cooked but still tender, and the peas should be bright green.

The YouTube channel Cook! Stacey Cook focuses on quick, family‑friendly recipes that emphasize comfort food, easy techniques, and practical cooking tips for home cooks of all skill levels.

Stacey Cook simplifies traditional Chinese dishes by using readily available ingredients and streamlined steps, avoiding complex techniques while still preserving authentic flavors, making Chinese recipes approachable for everyday home cooks.

Stacey Cook is known for her easy stir‑fry noodle dishes, simple dumpling fillings, quick fried rice variations, and other comforting soups like hot and sour soup and wonton noodle broth.