Chinese Egg Soup Recipes 鸡蛋汤

Are there Chinese egg soup recipes out there beyond the famous Chinese egg drop soup? Absolutely!

I first wrote about Chinese egg drop soup (鸡蛋蛋花汤) in 2006. It’s a homemade soup I grew up with in Singapore, though I didn’t realize then that my version was Cantonese-style. Over the years, I’ve discovered just how many variations exist. The Chinese have been enjoying eggs in soups for centuries—egg drop is just one technique.

Let’s explore a few styles and recipes.

What is Egg Drop Soup 蛋花汤

Egg drop soup is a quick, comforting dish where beaten eggs are streamed into hot soup to form silky ribbons or “flowers.” The Chinese name 蛋花汤 (dan hua tang) literally means “egg flower soup.” It is suitable for busy working people who have very little time to cook but still want a healthy nutritious and visually pleasing soup for dinner.

Tips for Perfect Egg Flowers

Avoid Overcooking: There is no standard size for egg flowers. Some like silky wispy strands, while others like soft pillowy pieces. Sort of like the different types of clouds in the sky. However, all will agree that overcooked egg flowers are a no-no. The egg drop soup in the picture below is overcooked. The egg has actually curdled.

Photo source: Theresa Carpenter

Stream Gently: Use chopsticks, spoon or even a fork to create a thin stream of egg. Move the egg bowl around the soup pot to “distribute” the strands or stream in a stationery spot while swirling the soup to separate the strands. Both methods are fine.

Style 1: Cantonese Style Egg Drop Soup 港式蛋花汤

This internationally popular version is slightly thickened with cornstarch and features wispy egg strands. Served as a side dish in many overseas Chinese restaurants in the 20th century, this is the first Chinese soup most Westerners ate.

Key Features

• Soup should be lightly thickened—not starchy.
• Ingredients are thinly sliced or cubed for spoonful harmony.
• Common additions: soft tofu, tomato, peas, sweet corn, crab meat, fish, ground meat.

Recommended recipe: Made with Lau (video and written instructions available on their site).

Style 2: Tomato Egg Drop Soup 番茄蛋花汤

The tomato egg drop soup is another extremely popular egg drop soup. It features soft pillowy egg flowers. Pour in beaten eggs and let them set before stirring. Recommended recipe:

• 4 tomatoes
• 2 eggs
• 1 stalk green onion
• 600ml soup stock
• 2 tbsp cooking wine, salt, sugar to taste, sesame seed oil

Style 3: Sesame Oil Ginger Egg Soup

This sesame oil ginger egg soup is a classic for mothers in confinement or nursing mothers. The ginger and sesame oil warm the body while the egg is nutritious and satisfying. The eggs are fried first before the stock is added. Recommended recipe:

• 3 eggs
• 50g lean pork slices
• 1 section ginger, peeled and julienned
• Sesame seed oil
• 500ml soup stock
• Salt to taste

Cholesterol-Friendly Options

Some people are concerned about the cholesterol in eggs. My personal view is to consume in moderation, but it is okay to use only egg whites.

• Consider using 365 by Whole Foods Market, Organic Egg Whites, 16 oz [Amazon affiliate link].
• Beat whites gently—just enough to break up thick parts.
• Consider cholesterol-free or heart-friendly eggs available in stores.

Soup Base Matters

Never use plain water to make quick Chinese soups. Always use a soup stock, homemade or store-bought.

Common Ingredients

Egg drop soup pairs well with:

• Fresh tomatoes
• Mushrooms
• Shrimp or fish
• Soft tofu
• Dried seaweed/laver 紫菜 (zi cai)

Recipes

Seaweed and Egg Soup

Laver is another name for dried Chinese seaweed. It is one of my favorite soup ingredients and it is full of vitamins B1, B2, and B12.

Ingredients

• 1/2 cup dried Chinese seaweed
• 2 eggs
• 2 tablespoon chopped spring onions
• 2 cups soup stock
• Salt and pepper to taste

Directions

1. Beat the eggs in a bowl.
2. Bring the soup stock to a boil in a soup pot.
3. Tear the seaweed into small pieces.
4. Add the dried seaweed and salt to the stock.
5. Cook the seaweed till they re-constitute.
6. Lower the heat and do the egg drop.
7. Stir gently to spread the egg flowers.
8. Remove from heat and pour into serving bowl.
9. Garnish with chopped spring onions and pepper.
10. Serve.

Seaweed and Chicken Soup

My mother used to make this soup to go with dinner. This recipe features lean ground chicken. But you can use shredded chicken breast or some leftover chicken.

Ingredients

• 1 sheet dried seaweed
• 100g ground chicken
• 2 eggs
• 1 litre chicken soup stock
• 2 teaspoon salt
• Dash of pepper
• Dash of sesame seed oil
• 1 tbsp chopped spring onion

Directions

1. Tear the dried seaweed into smaller pieces.
2. Beat the eggs.
3. Bring the soup stock to a boil and add the seaweed, stir to break up any clumps.
4. Add a little hot soup to the ground chicken to prevent clumping and then add the chicken to the soup. If you are using cooked chicken, skip the first part.
5. Add the salt and cook the soup for about 2 minutes or till chicken is just done.
6. Do the egg drop and remove the soup from heat immediately after that.
7. Pour into serving bowl.
8. Garnish with chopped spring onion, pepper and sesame seed oil.

Seaweed and Tofu Egg Soup

Soft tofu has a delicate soft smooth texture. It is usually sold in squares soaked in water. It is a key ingredient in Chinese soups, spicy mapo tofu and agedashi tofu.

This egg drop soup recipe features dried Chinese seaweed and soft tofu. A great combination for a cheap and humble homemade recipe yet healthy and nutritious.

Ingredients

• 100g Chinese soft tofu
• 20g dried Chinese seaweed (also known as laver)
• 1 egg
• 15g cucumber
• 2 cups soup stock
• 1 tablespoon chopped spring onion
• Salt and pepper to taste
• Dash of sesame seed oil

Directions

1. Cut the tofu into thin slices.
2. Slice the cucumber into thin slices.
3. Tear the dried Chinese seaweed into small pieces.
4. Bring the soup stock to a boil in a pot.
5. Add the tofu and cook for about 3 minutes.
6. Add the cucumber slices and dried seaweed.
7. Add the salt and pepper.
8. Bring the soup back a boil.
9. Lower or remove from heat.
10. Do the egg drop to create flowers.
11. Pour into serving bowl.
12. Garnish with chopped spring onion and sesame seed oil.

Leftover Chicken Breast Egg Soup

This is a recipe for a egg drop soup recipe using just the egg white and lean chicken breast.

Perfect for that leftover Sunday roast chicken. No frills and even less fat. It should be done under 30 minutes.

Ingredients

• 1 chicken breast
• 2 egg white
• 950ml soup stock
• A small amount of chinese parsley or coriander
• 2 tablespoon of cornstarch mixture
• White pepper and sesame seed oil to taste
• Cornstarch mixture

Marinate for the chicken breast

• 1/4 teaspoon salt
• 1 teaspoon cornstarch
• 1 teaspoon cooking wine (optional)

Making the cornstarch mixture

Add 3 tablespoon of water (about 45ml) to 1 tablespoon of cornstarch. Stir to break up any lumps. You can use cornstarch or corn flour or potato starch.

Directions

1. Wash the chicken breast, remove the skin and cut into thin strips.
2. Add the marinate to the chicken strips. Mix well.
3. Bring soup stock to a boil, add chicken strips. If using leftover chicken, shred the chicken breast and skip step 1 and 2.
4. Stir the cornstarch mixture into soup.
5. Let soup come to a boil. Remove from heat and do the egg drop, stirring the soup gently in one direction.
6. Add pepper and sesame seed oil in the serving bowl before pouring in the soup.
7. Sprinkle Chinese parsley or coriander just before serving.

Fresh Fish and Soft Tofu Egg Soup

Ingredients

• 100g fresh fish fillet
• 1 packet of soft tofu
• 1 egg
• 3 slices ginger
• 1 stalk spring onion
• 1 stalk of Chinese celery or cilantro
• 5 cups of soup stock
• 1 tbsp cooking oil
• 1 tbsp cornstarch solution
• Salt & pepper

Directions

1. Wash the fish fillet and chop finely.
2. Wash the spring onion and chop finely.
3. Remove the soft tofu and cut into cubes.
4. Wash the Chinese celery and chop finely.
5. Peel the ginger and julienne.
6. Beat the egg lightly.
7. Heat the cooking oil in a wok.
8. Add the ginger and spring onion and stir fry for a while.
9. Add the soup stock and bring it to a boil.
10. Add the chopped fish, soft tofu and salt to taste.
11. Add the cornstarch solution to thicken the soup.
12. Stream the egg in and give the soup a few quick stirs.
13. Garnish with the Chinese celery before serving.

Dried Mushroom and Tofu Egg Soup

This egg drop soup has Chinese mushrooms, soft tofu and bamboo shoots. These ingredients give the soup a robust flavour and crunch.

It is not thickened using cornstarch which is a common Chinese technique. All the julienned ingredients make it a “crowded” soup.

If possible, try to find fresh bamboo shoots. I am not sure if it is just me but I find that canned bamboo shoots have a fairly strong scent that I do not enjoy. Skip it if unavailable.

Replace the chicken stock with a vegetable stock to make a vegetarian version.

Ingredients

• 300g soft or silken tofu
• 100g bamboo shoot
• 50g dried Chinese mushrooms
• 2 eggs
• 30g celery
• 2 tablespoon cooking oil
• Soy sauce
• 500ml chicken soup stock or vegetable soup stock
• Sesame seed oil

Directions

1. Slice the tofu into thin strips.
2. Soak and rehydrate the Chinese mushrooms, cut into thin strips.
3. Slice the bamboo shoots and celery into thin strips.
4. Beat the eggs lightly.
5. Heat the cooking oil in a wok, fry the bamboo shoots and Chinese mushrooms for about 3-4 minutes.
6. Add the soup stock and season with soy sauce.
7. Add the tofu and celery.
8. Cook for about 10 minutes.
9. Lower the heat and do the egg drop.
10. Remove from heat and serve with dashes of sesame seed oil.

Button Mushroom and Pork Egg Soup

We are all familiar with the creamy mushroom soup, but what about a clear mushroom soup. Thinly sliced and added to an egg drop soup.

Ingredients

• 100g pork fillet
• 200g button mushrooms
• Quarter of a carrot
• 1 egg
• 1 stalk Chinese celery
• Salt and pepper
• Dash of sesame seed oil
• 2 tablespoon cornstarch
• 500ml soup stock

Directions

1. Wash the button mushrooms and slice thinly.
2. Peel the carrot and slice thinly.
3. Slice the pork fillet thinly and marinate with salt.
4. Dust thinly with the cornstarch.
5. Beat the egg lightly.
6. Wash and chop the Chinese celery finely.
7. Bring the 500ml soup stock to a boil.
8. Add the button mushrooms and carrot and cook till done.
9. Add the pork slices and give them a quick stir to separate.
10. When the meat turns pale, stream in the beaten egg.
11. Add the Chinese celery.
12. Remove from heat and sprinkle the sesame seed oil before serving.

Black Fungus and Tofu Egg Soup

Black fungus is a typical Chinese dried good. It is also known as wood ear fungus. When re-hydrated, it expands exponentially.

The spiciness of the soup comes from the ground pepper, and the tartness comes from the rice vinegar. You can substitute with apple cider vinegar or any natural vinegar.

Ingredients

• 2 eggs
• 50g soft tofu
• 50g black fungus, already soaked and rehydrated
• 2 tbsp ground pepper
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• Dash of sesame seed oil and salt
• 1 tbsp chopped spring onion
• 2 tbsp cornstarch mixture
• 1 tbsp cooking oil
• 700ml vegetable soup stock

Directions

1. Beat the egg in a bowl.
2. Cut the black fungus and soft tofu into thin strips.
3. Heat the cooking oil in a wok, add the spring onion and fry for 30 seconds. Add the soup stock and bring to a boil.
4. Add the tofu and black fungus.
5. Bring the soup back to a boil.
6. Add soy sauce or salt to taste.
7. Add the cornstarch mixture to thicken the soup.
8. Remove from heat and do the egg drop.
9. Place the rice vinegar and pepper into the serving bowl, pour the soup in and mix.
10. Add the sesame seed oil and serve.

I hope you try some of these recipes—especially the ones with slightly exotic ingredients. It’s one of the best ways to experiment and expand your soup repertoire. Happy Cooking!