Egg Drop Soup

Probably the best-known soup from Chinese restaurants, egg drop soup is a quick and satisfying addition to a home-cooked meal. Great to serve with vegetarian meals, as it adds a touch more protein to the mix. In Mandarin, it has the somewhat more poetic name of “egg flower soup,” danhua tang.


  • 3 c chicken or vegtable broth – A high quality, organic, low-sodium chicken broth is a fine substitute if you don’t have any homemade.
  • 1/2 T light soy sauce
  • 2 eggs, well beaten – I highly recommend you look for pastured eggs at your local farmers’ market: you may never buy another grocery store egg once you see and taste the difference in freshness and quality!
  • salt to taste


  • 1 tsp sesame oil
  • 1 scallion, minced


  1. Bring the broth and soy sauce to a boil over medium high heat.
  2. Reduce the heat to medium – you want the broth to be at a low boil: if it’s a rolling boil, the eggs will cook the instant they hit the liquid and you’ll have huge lumps; if it’s only simmering, the eggs will cool it too much and the soup will be cloudy.
  3. Stir in the eggs, stirring slowly and steadily with a whisk. You should end up with little, wispy pieces of egg floating in the soup.
  4. Remove from the heat, season to taste with salt and garnish with sesame oil and scallion. The eggs may float to the top, so be sure to stir gently before serving.

nutritional data:

This recipe serves 4 as part of a larger meal, and the nutritional information is per 1 serving. To get these figures, I used large eggs, canned low-sodium chicken broth, and soy sauce made from soy and wheat (shoyu). I did not add extra salt. Remember that using homemade broth will reduce the amount of fat and sodium, and you can use low-sodium soy sauce to reduce sodium content as well.

  • Calories 77, fat calories 42
  • Total fat 5 g, saturated fat 1 g
  • Cholesterol 106 mg
  • Sodium 202 mg
  • Total carbs 3 g, sugars 1 g
  • Protein 7 g

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