Egg drop soup, known as "蛋花汤" (dànhuā tāng), has been a staple in Chinese home cooking for centuries, valued for its simplicity, warmth, and ability to stretch modest ingredients into a comforting meal.

In northern China the soup is often thickened with cornstarch and flavored with white pepper, while southern versions may be lighter, using just broth and a splash of soy sauce, sometimes adding tofu or mushrooms.

It is typically served hot in small bowls as a starter or a light meal, often accompanied by steamed rice or dumplings, and garnished with sliced green onions and a drizzle of sesame oil.

Egg drop soup is popular during the colder months, after festivals, or as a comforting dish for the sick because of its easy digestibility and warm broth.

Authentic ingredients include chicken broth, fresh eggs, white pepper, and a starch (cornstarch or potato starch). Modern substitutes can be vegetable broth for a vegetarian version or arrowroot powder instead of cornstarch.

It pairs nicely with steamed buns, dumplings, fried rice, or a simple stir‑fried vegetable dish, creating a balanced meal of soup, protein, and carbs.

Common errors include adding the eggs to a rolling boil (which creates clumps), not mixing the starch slurry well (causing lumps), and over‑seasoning with soy sauce, which can make the soup too salty.

Cornstarch provides a clear, glossy thickening without clouding the broth, preserving the delicate flavor and texture that traditional egg drop soup aims for.

Yes, you can prepare the broth and starch slurry ahead. Store the broth in the refrigerator for up to 2 days, reheat gently, and add the egg ribbons just before serving to retain the silky texture.

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