Egg drop soup, or dan hua tang—literally “egg flower soup”—is a Chinese home cooking staple. It’s simple, quick, and comforting, especially as the weather turns colder.
The “flower” refers to the soup’s characteristic soft, wispy ribbons of egg, formed by slowly pouring in beaten eggs near the end of the cooking process. They add color and texture to the simple chicken broth base, slightly thickened with cornstarch and made fragrant with ginger, scallions, and white pepper.
