Egg Drop Soup 4 Ways Within 10 Mins


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. 🥢BUY MY WOK USA – CANADA – AUSTRALIA – EU (including UK) – (Note: Amazon pay is not suitable for EUR orders. Please use stripe to pay.) Rest of the World – 🥢PRINTABLE RECIPE – 🥢MY AMAZON INFLUENCER/AFFILIATE PAGE – (I share ingredients and recommended products there) 🥢SUPPORT ME ON PATREON – 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 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 3. 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 a 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. Seaweed Amazon Link – 4. 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; season 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 (Amazon Link – .





  1. This is exactly how I do my chicken and corn soup.
    I put the chicken stock in pot, put in some pre cooked chopped chicken, a can of creamed corn, bring it to the boil, turn it down to a simmer at the cornstarch mix and then turn off heat and add the egg then you have chicken and corn soup sprinkle with some chop shallots yum just like Chinese restaurant!!
    So quick and easy and delicious. 🥗🍜🥣🥚🌽🍲🍗

  2. this seems like it would be an amazing soup during flu season, smooth silky salty provides a bit of protein with the broth but nothing could irritate a sore throat. i'm definitely going to remember this recipe come this fall, ty for the demonstration!

  3. I will definitely try the tomato version and seaweed version next time! Also, thank you for the tip to turn off the heat before stirring in the eggs. I have had eggs set too hard when I cooked egg drop soup. I want it to be velvety soft.

  4. Wow 🤩 Mandy this video is so wonderful!! Chinese soups are so delicious and healthy, but have always been such a mystery to me. I had no idea what the ingredients were nor how to prepare them. I am so so grateful that you showed us how to make this classic soup and even gave us different versions. Thank you so much 😊 I imagine that Chinese cabbage/vegetable soup is done the same way but without the egg?? Maybe you will show us how to make it in the future. Soup such a comfort food.

  5. You don't have to throw away the onions and ginger, or any veg used for making broth. You can freeze them for soup later, just not for broth again, they will have lost some flavor. Don't rely on them for taste alone, but they will make it more filling and still have some nutrients. Meat used for making broth can be saved as well for future soups. If you are tired and hungry, you can simply put these frozen things into a pan with some water and maybe throw in some seasoning if you want. Since it's already cooked, you just have to bring it to a boil and have a ready-to-eat meal that isn't fancy but will be filling and you won't have to worry about what is in it because you made it.