Egg drop soup boasts a long history rooted in Chinese cuisine, where it has been cherished for centuries as a nourishing and easily digestible dish. Traditionally known as dan hua tang, this soup was popular in imperial China for its simplicity and restorative qualities.

Preparation begins by simmering a light chicken or vegetable broth flavored with ginger, scallions, and white pepper. Once the broth is hot, lightly beaten eggs are gently poured in a thin stream, creating delicate, silky ribbons as they cook instantly in the simmering liquid. Sometimes, additions like corn, tofu, or peas are included for extra flavor and texture.

What makes egg drop soup especially interesting is its elegant simplicity—requiring minimal ingredients yet delivering comforting warmth and satisfying depth of flavor. Its signature egg ribbons offer a visually appealing touch, making it both a staple in home kitchens and a favorite starter at Chinese restaurants worldwide.

The Kitchn recipe says it all, it’s just that super easy peasy! I remember when I was a child, I was somewhat mesmerized with those egg swirls and I liked to order it whenever I can.