Egg Drop Soup, or "Dan Hua Tang," has been a staple in Chinese home cooking for centuries, originally created as a way to stretch ingredients and add protein to a simple broth. It is commonly served as a starter in family meals and at dim sum restaurants, symbolizing comfort and simplicity.

Northern Chinese versions often use a clear chicken broth and may include tofu or mushrooms, while southern styles sometimes add a splash of soy sauce and a thicker consistency from rice wine or cornstarch. Some regions also incorporate shredded pork or seafood for added richness.

It is typically served hot in small bowls, garnished with sliced green onions and a drizzle of sesame oil. It may accompany steamed rice or be enjoyed alone as a light starter before the main dishes.

Egg Drop Soup is often served during Lunar New Year family gatherings and on rainy days as a comforting, warming dish. Its quick preparation makes it a popular choice for busy holiday cooking.

The hallmark of Egg Drop Soup is the delicate, silky ribbons of egg that float in a clear, flavorful broth. This texture contrast—soft egg against a light broth—creates a unique mouthfeel that is both soothing and satisfying.

Traditional ingredients include chicken broth, eggs, white pepper, and a pinch of ginger. Acceptable substitutes are vegetable broth for a vegetarian version, cornstarch for thickening, and sesame oil for garnish; soy sauce can replace bouillon for added umami.

Egg Drop Soup pairs beautifully with steamed dumplings, scallion pancakes, fried rice, or a simple stir‑fried vegetable dish like bok choy with garlic. The light broth balances richer mains such as sweet‑and‑sour pork or Kung Pao chicken.

Modern recipes often add turmeric for color, use instant broth cubes for convenience, and incorporate quick‑cook techniques to fit busy lifestyles. Some chefs experiment with herbs like cilantro or add a splash of chili oil for a contemporary twist.

Many think the soup must be thick and creamy, but the classic version is light and clear. Another myth is that it requires advanced technique; in reality, the key is gentle stirring and slow egg addition.

Common errors include adding the eggs too quickly, which creates large curds, and over‑cooking the broth after the eggs are added, which makes the ribbons rubbery. Also, failing to dissolve the cornstarch properly can leave lumps.

Cornstarch thickens the broth instantly at lower temperatures and yields a clear, glossy texture without the cloudiness that flour can cause. This keeps the soup light and allows the egg ribbons to shine.

The YouTube channel FeedMi focuses on quick, budget‑friendly home cooking tutorials that recreate popular restaurant dishes in a few minutes, often emphasizing Asian-inspired flavors and simple pantry staples.

FeedMi emphasizes speed and minimal equipment, delivering authentic‑tasting Chinese dishes in under 10 minutes, whereas many other channels prioritize traditional techniques and longer cooking times. FeedMi also highlights ingredient substitutions for the average grocery store shopper.