Hi everyone, welcome to Souped Up Recipes. Today, we are making Dan Hua Tang (蛋花汤). It’s translated as egg flower soup, and also known as egg drop soup. This is the simplest recipe in Chinese cuisine so you should definitely try to make it at home. Today, I am going to show you a few different versions.
1. Basic egg drop soup:
This is the most basic egg drop soup that you will find in your local Chinese restaurants, and you have probably ordered it many times already. Now you can make it at home with just a few ingredients.
Ingredients
- 3 cups of chicken stock
- a few white part of the spring onion
- a few slices of ginger
- 1.5 tbsp of cornstarch + 3 tbsp of water
- 2 eggs, well beaten
- 1/2 tsp of salt or to taste
- 1/4 tsp of white pepper
- Some diced green part of the spring onion for garnish
Instructions
- Crack 2 eggs into a bowl and beat it well.
- Bring 3 cups of chicken stock to a simmer. Optionally, add a few talks of white parts of spring onion and a few slices of ginger just to give the stock a little bit extra flavor.
- Mix 1.5 tbsp of cornstarch with 3 tbsp of water.
- Once the stock comes to simmer, sieve out the aromatics and discard them. Slowly pour in the cornstarch water and stir it at the same time so it doesn’t clump up. In less than a minute, the stock should be slightly thickened. We don’t want it to be super thick otherwise it is not a soup anymore.
- Turn off the heat. Pour the beaten egg in slowly and stir it at the same time. Use the rest of the heat to cook the egg. If you keep the heat on, you will overcook the egg and the soup will not come out as silky.
- Add some salt and white pepper to taste. Serve it in a bowl. Sprinkle some spring onion and enjoy!
2. Tomato egg drop soup
In China, egg drop soup is more than just egg and broth. We usually make it versatile by adding different ingredients to it: such as tomato, spinach, seaweed, meat slices, and gou ji berry (枸杞). Let me show you how to make the tomato egg drop soup.
Ingredients
- 2 tomato, peeled and cut into chunks
- 1 clove of garlic grated
- 1 tsp of ginger finely diced
- 1/2 tbsp of diced white of the spring onion
- 2 tsp of cooking oil
- 1 tsp of salt or to taste
- 1 tsp of sugar
- 3 cups of chicken stock
- 1.5 tbsp of cornstarch + 3 tbsp of water
- 2 eggs, well beaten
- diced spring onion for garnish
Instructions
- Add 2 tsp of cooking oil to the wok along with some aromatics – grated garlic, ginger, and some diced white parts of the spring onion. Stir until fragrant.
- Add the tomato chunks along with the sugar and salt. Saute for a couple of minutes or until you see some tomato juice coming out.
- Pour in 3 cups of chicken stock and bring to a simmer. Thicken the soup with cornstarch water. Turn off the heat and stir in the beaten egg.
- Serve it in a bowl. Sprinkle some spring onion.
This is the style that my family makes all the time; it has a little touch of sweet and sour taste from the tomato.
3. Spinach egg drop soup with chicken slices
Ingredients
- 4 oz of chicken breast, sliced thinly; seasoned with 1/8 of salt, 1/8 tsp of baking soda, 1/2 tsp of cornstarch, and 1.5 tsp of cooking oil
- 1 clove of garlic grated
- 1 tsp of ginger finely diced
- 1/2 tbsp of white of the spring onion
- 1 tbsp of oil
- 3/4 tsp of salt or to taste
- 3/4 tsp of sugar
- 3 cups of chicken stock
- 1.5 tbsp of cornstarch + 3 tbsp of water
- 2 eggs
- A bunch of spinach
- 2 tbsp of dried Gouji berry (枸杞)
Instructions
- Cut the chicken breast into 1/8 of an inch thick slices. Marinade a dash of salt, a dash of baking soda to tenderize the meat, and 1/2 tsp of cornstarch. Mix well. Then coat the chicken with a drizzle of vegetable oil so the slices don’t stick together. Set it aside for 10 minutes.
- Heat the wok until it is smoking-hot. Add some oil to the wok; toss the oil around to create a non-stick layer. Add the marinaded chicken, grated garlic, ginger, and a little bit of the white part of the spring onion. Stir them for a minute or until the chicken has changed color.
- Pour in 3 cups of chicken stock. Add 3/4 tsp of salt and 3/4 tsp of sugar to taste. Bring this to a simmer and stir in the cornstarch water in batches.
- Add a bunch of spinach. Turn off the heat. Pour in the egg slowly and stir at the same time.
- Sprinkle some dried Gougi berry as garnish. Serve it in a bowl.
This egg drop soup is a little bit more complicate but it does have many layers of flavor, which is a much better choice for you to complete a dinner meal.
4. Seaweed egg drop soup
It is basically just adding a bunch of dried seaweed at the end of any version of egg drop soup. It is super popular in China; that’s why I want to share it with you. It smells pungent and it has an umami taste which adds a different element to the dish. You can buy this online or at your local Asian grocery stores; it comes in round package. You don’t need that much, just rip a handful off and throw it into the soup. It cooks super-fast, like 10 seconds.
1. Basic egg drop soup:
This is the most basic egg drop soup that you will find in your local Chinese restaurants, and you have probably ordered it many times already. Now you can make it at home with just a few ingredients.
Ingredients
- 3 cups of chicken stock
- a few white part of the spring onion
- a few slices of ginger
- 1.5 tbsp of cornstarch + 3 tbsp of water
- 2 eggs well beaten
- 1/2 tsp of salt or to taste
- 1/4 tsp of white pepper
- Some diced green part of the spring onion for garnish
Instructions
- Crack 2 eggs into a bowl and beat it well.
- Bring 3 cups of chicken stock to a simmer. Optionally, add a few talks of white parts of spring onion and a few slices of ginger just to give the stock a little bit extra flavor.
- Mix 1.5 tbsp of cornstarch with 3 tbsp of water.
- Once the stock comes to simmer, sieve out the aromatics and discard them. Slowly pour in the cornstarch water and stir it at the same time so it doesn’t clump up. In less than a minute, the stock should be slightly thickened. We don’t want it to be super thick otherwise it is not a soup anymore.
- Turn off the heat. Pour the beaten egg in slowly and stir it at the same time. Use the rest of the heat to cook the egg. If you keep the heat on, you will overcook the egg and the soup will not come out as silky.
- Add some salt and white pepper to taste. Serve it in a bowl. Sprinkle some spring onion and enjoy!
Video
2. Tomato egg drop soup
In China, egg drop soup is more than just egg and broth. We usually make it versatile by adding different ingredients to it: such as tomato, spinach, seaweed, meat slices, and Goji berry (枸杞). Let me show you how to make the tomato egg drop soup.
Ingredients
- 2 tomatoes peeled and cut into chunks
- 1 clove of garlic grated
- 1 tsp of ginger finely diced
- 1/2 tbsp of diced white of the spring onion
- 2 tsp of cooking oil
- 1 tsp of salt or to taste
- 1 tsp of sugar
- 3 cups of chicken stock
- 1.5 tbsp of cornstarch + 3 tbsp of water
- 2 eggs well beaten
- diced spring onion for garnish
Instructions
- Add 2 tsp of cooking oil to the wok along with some aromatics - grated garlic, ginger, and some diced white parts of the spring onion. Stir until fragrant.
- Add the tomato chunks along with the sugar and salt. Saute for a couple of minutes or until you see some tomato juice coming out.
- Pour in 3 cups of chicken stock and bring to a simmer. Thicken the soup with cornstarch water. Turn off the heat and stir in the beaten egg.
- Serve it in a bowl. Sprinkle some spring onion.
- This is the style that my family makes all the time; it has a little touch of sweet and sour taste from the tomato.
3. Spinach egg drop soup with chicken slices
If you want to be creative, you can add some protein to the soup as well.
Ingredients
- 4 oz of chicken breast sliced thinly; seasoned with 1/8 of salt, 1/8 tsp of baking soda, 1/2 tsp of cornstarch, and 1.5 tsp of cooking oil
- 1 clove of garlic grated
- 1 tsp of ginger finely diced
- 1/2 tbsp of white of the spring onion
- 1 tbsp of oil
- 3/4 tsp of salt or to taste
- 3/4 tsp of sugar
- 3 cups of chicken stock
- 1.5 tbsp of cornstarch + 3 tbsp of water
- 2 eggs
- A bunch of spinach
- 2 tbsp of dried Goji berry 枸杞
Instructions
- Cut the chicken breast into 1/8 of an inch thick slices. Marinade a dash of salt, a dash of baking soda to tenderize the meat, and 1/2 tsp of cornstarch. Mix well. Then coat the chicken with a drizzle of vegetable oil so the slices don’t stick together. Set it aside for 10 minutes.
- Heat the wok until it is smoking-hot. Add some oil to the wok; toss the oil around to create a non-stick layer. Add the marinaded chicken, grated garlic, ginger, and a little bit of the white part of the spring onion. Stir them for a minute or until the chicken has changed color.
- Pour in 3 cups of chicken stock. Add 3/4 tsp of salt and 3/4 tsp of sugar to taste. Bring this to a simmer and stir in the cornstarch water in batches.
- Add a bunch of spinach. Turn off the heat. Pour in the egg slowly and stir at the same time.
- Sprinkle some dried Gougi berry as garnish. Serve it in a bowl.
Notes
This egg drop soup is a little bit more complicate but it does have many layers of flavor, which is a much better choice for you to complete a dinner meal.