Chinese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Egg Drop Soup
A simple, comforting Chinese soup with wispy beaten eggs in chicken broth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
6 steps- 1
Heat the Broth: Pour the chicken broth into a medium pot and bring it to a rolling boil over high heat.
- 2
Season: Add the ground white pepper and a pinch of salt if your broth is unsalted. Taste and adjust to ensure it is highly savory.
- 3
Thicken the Soup: Lower the heat to a gentle simmer. Stir the cornstarch slurry to recombine it, then slowly pour it into the simmering broth while stirring continuously. Cook for 1-2 minutes until the broth takes on a slightly syrupy consistency.
- 4
Create the Egg Ribbons: Turn off the heat completely. Let the soup stop bubbling. Hold the jug of beaten eggs about 6 inches above the pot and pour them in a very slow, steady, thin stream in a circular motion.
- 5
Set the Eggs: Wait exactly 5-10 seconds without touching the soup. This allows the eggs to cook and set into distinct, beautiful ribbons rather than turning into mush. Gently stir once or twice to separate the strands.
- 6
Finish and Garnish: Stir in the sesame oil. Ladle immediately into bowls and garnish heavily with the fresh scallions.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving75
Calories
5 g
Protein
5 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Egg drop soup, dan hua tang or egg flower soup in Chinese, takes its name from the way beaten egg poured into simmering broth sets into ribbons that resemble flower petals suspended in the liquid, a technique that depends entirely on getting the broth's temperature right before the egg goes in.
Listahan note
This version thickens the broth with a cornstarch slurry and pulls it off a hard boil before the egg is added, so the ribbons form long and distinct instead of breaking into small curds.
Technique cues
- Thickening the broth with a cornstarch slurry before the eggs go in adds the viscosity that suspends the egg ribbons evenly through the soup rather than letting them sink or clump.
- The heat comes down to the barest simmer, or off entirely, right before the eggs are poured in, since a hard boil breaks beaten egg into small curds instead of long ribbons.
- Pouring the beaten egg in a slow, thin stream from several inches above the pot, moving in a steady circle, is what creates long strands rather than one clump.
- Waiting five to ten seconds without stirring after pouring lets the egg set into ribbons; stirring immediately breaks them into smaller, less distinct pieces.
Kitchen flow
- Parallel prep
- Prep dips or garnishes for Egg Drop Soup while the main component cooks or chills, so everything lands on the platter at once. This one leans on the Scallions. Plan around the simmer; that's the slow part.
- Make-ahead
- Egg Drop Soup can be assembled a few hours ahead and held, covered, until serving. This one leans on the Scallions. The simmer step is what sets the pace here.
- Leftover move
- Leftover Egg Drop Soup reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the Scallions. Everything else is quick — the simmer is the one step that takes real time.
- Cleanup rhythm
- Wash serving dishes for Egg Drop Soup promptly if they held dips or sauces, which dry into a harder film than most other foods. This one leans on the Scallions. The simmer step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
4 cups Rich, high-quality chicken broth
Main protein or body
Purpose: cups Rich, high-quality chicken broth gives Egg Drop Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 Large eggs
Main protein or body
Purpose: Large eggs gives Egg Drop Soup its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
2 tbsp Cornstarch
Flavor support
Purpose: tbsp Cornstarch supports the balance of Egg Drop Soup and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 tsp Ground white pepper
Aromatic base
Purpose: tsp Ground white pepper creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 tsp Sesame oil
Richness and texture
Purpose: tsp Sesame oil rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Garnish with scallions and a few drops of sesame oil right at serving, since both lose their aroma quickly once stirred into hot broth.
- Make the soup close to serving time, since the egg ribbons continue to firm up and toughen the longer the pot sits over heat.
- A well-seasoned, good-quality broth counts for more in this soup than in most others, since there are very few ingredients to hide behind.
Ingredient swaps
- Egg-aware direction
- Replace the eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the Scallions.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the Salt to taste, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the Scallions.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the Scallions. This one's done in around 10 minutes, plated for 4. It belongs squarely to the Chinese table. Just 7 ingredients get this one to the table.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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