📝 About This Recipe
Known in China as 'Dan Hua Tang' or 'Egg Flower Soup,' this classic comfort dish features delicate, wispy ribbons of egg suspended in a savory, translucent broth. Our version elevates the humble staple with a rich, ginger-infused base and a hint of toasted sesame for a deeply aromatic experience. It is the ultimate quick-fix meal that delivers warmth, elegance, and a velvety texture in every spoonful.
🥗 Ingredients
The Broth Base
- 4 cups Chicken Stock (high quality or homemade preferred)
- 1 inch piece Fresh Ginger (peeled and smashed)
- 1 clove Garlic (peeled and smashed)
- 1 teaspoon Light Soy Sauce (for savory depth)
- 1/8 teaspoon Turmeric Powder (optional, for a vibrant yellow color)
- 1/4 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
The Slurry & Eggs
- 3 pieces Large Eggs (at room temperature)
- 1/2 teaspoon Sesame Oil (to whisk into the eggs)
- 2 tablespoons Cornstarch (to thicken the broth)
- 3 tablespoons Cold Water (to mix with cornstarch)
Garnish & Finishing
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 teaspoon Toasted Sesame Oil (for drizzling)
- 1 sprig Cilantro (optional for garnish)
👨🍳 Instructions
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1
In a medium saucepan, combine the chicken stock, smashed ginger, and smashed garlic. Bring the mixture to a gentle boil over medium-high heat.
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2
Once boiling, reduce the heat to low and let it simmer for 5 minutes to infuse the aromatics. Use a slotted spoon to remove and discard the ginger and garlic pieces.
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3
Stir in the light soy sauce, white pepper, salt, and turmeric (if using). Taste the broth and adjust the seasoning as needed.
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4
In a small bowl, whisk the 3 eggs with 1/2 teaspoon of sesame oil until the yolks and whites are fully combined but not overly frothy.
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5
In a separate small ramekin, mix the cornstarch and cold water together until it forms a smooth, milky slurry with no lumps.
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6
Increase the heat under the saucepan to medium. While stirring the broth constantly, slowly pour in the cornstarch slurry.
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7
Continue to stir for 1-2 minutes until the broth thickens slightly and becomes clear and glossy. This 'velveting' of the broth is crucial for supporting the egg ribbons.
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8
Turn the heat down to the lowest setting. The broth should be barely simmering, not boiling vigorously.
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9
Using a spoon or chopsticks, stir the broth in one direction to create a gentle whirlpool effect.
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10
Slowly drizzle the whisked eggs into the broth in a very thin, steady stream. For long ribbons, wait 10 seconds before stirring; for smaller flakes, stir immediately.
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11
Turn off the heat immediately to prevent the eggs from overcooking and becoming rubbery.
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12
Drizzle the remaining toasted sesame oil over the surface and give it one final, very gentle stir.
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13
Ladle the soup into warm bowls and garnish generously with the sliced green onions and cilantro if desired.
💡 Chef's Tips
For the best 'ribbons,' ensure your broth is thickened with cornstarch before adding the eggs; the density helps the eggs stay afloat. Avoid a rolling boil when adding eggs, as high heat will make the eggs tough and the broth cloudy. Whisking a tiny bit of sesame oil or water into the raw eggs helps them flow more smoothly into the soup. If you prefer a more restaurant-style yellow look, the pinch of turmeric is a natural way to achieve that glow without artificial dyes. Always use white pepper instead of black pepper to maintain the clean, aesthetic look of the soup and provide that authentic floral heat.
🍽️ Serving Suggestions
Serve alongside crispy fried wonton strips or shrimp crackers for a delightful textural contrast. Pair with a side of Vegetable Fried Rice or Chicken Chow Mein for a complete takeout-style feast. Enjoy as a light starter before a main course of General Tso's Chicken or Beef and Broccoli. For a spicy kick, serve with a small dish of chili oil or Sriracha on the side. A pot of hot Jasmine or Oolong tea makes the perfect beverage accompaniment.