Quick and Easy Egg Drop Soup (蛋花汤 Dan Hua Tang)
Try my homemade egg drop soup with its silky, ribbony strands of eggs. While it's not as salty as the restaurant version, my family loves it!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups chicken stock or water
- 2 large eggs
- 1/4 teaspoon vegetable oil
- 2-3 green onions (green parts only)
- 1 tablespoon tapioca starch or 2 teaspoons corn starch
- 1/2 teaspoon table salt
- 1/4 teaspoon sesame oil
Instructions
- 1
Pour the 4 cups of chicken stock or water in a small or medium sauce pan. Set the heat to medium-high. While waiting for the stock to boil, prepare the other ingredients.
- 2
Slice the green parts of the green onions into thin pieces. Side aside.
- 3
Crack the eggs and add the 1/4 of teaspoon vegetable oil to it. Beat the 2 large eggs thoroughly. The oil adds flavor to the eggs.
- 4
Prepare the starch water by combining the 1 tablespoon of tapioca starch (or 2 teaspoons of corn starch) with 1 tablespoon of water, mixing well.
- 5
When the stock boils, add the starch water, stirring to blend. Make sure to re-stir the starch water before adding it to the boiling stock as starch tends to settle quickly.
- 6
When the stock boils again, lower the heat to medium-low or low, and slowly pour the beaten eggs into the pan. Use a spoon or chopstick to gently stir the egg streams while pouring to spread the eggs around.
- 7
Raise the heat back to medium-high. When the soup starts to boil again, turn off the heat. Add the 1/2 teaspoon of table salt, the green onion pieces, and 1/4 teaspoon of sesame oil, mixing well. Add more salt to taste.