ReceptnaptárDan hua tang (egg drop and sweetcorn soup)
Dan hua tang ("egg flower soup", egg drop soup) is the quickest soup of Chinese cooking: ready in 15 minutes, silky and light, with the egg ribbons floating in it like flower petals. The sweetcorn adds a sweet, creamy flavour.
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Ingredients
Method
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- Bring the stock to the boil in a saucepan with the ginger and sweetcorn, then simmer for 5 minutes.
- Remove the ginger slices and season with salt and pepper.
- Stir the cornflour mixture again and pour it into the soup, stirring, and cook for 1 minute until slightly thickened.
- Reduce the heat to the lowest setting so the soup barely bubbles.
- Slowly pour the beaten eggs in a thin stream into the soup, stirring gently in a circle with a fork so fine, long ribbons form.
- Take off the heat at once, drizzle with sesame oil, sprinkle with spring onion, and serve hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Lower the heat before pouring in the egg: vigorous boiling breaks the ribbons.
- Pour the egg slowly in a thin stream while stirring the soup in one direction.
- Without a good stock it won't be flavourful; use home-made stock.
- Best fresh; the egg soaks up the broth in storage.
Frequently asked questions
Why does the egg clump?
The soup is too hot, or you poured the egg too quickly.
How can I enrich it?
With finely chopped mushrooms, tofu or spinach.
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- Congee (rice porridge with pork and ginger)
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