Egg drop soup

Egg drop soup is a cherished Chinese dish renowned for its delicate, wispy strands of beaten eggs floating in a savory chicken broth. Often garnished with black or white pepper, scallions, and tofu, this simple yet satisfying soup is a staple in various East Asian countries, including Vietnam, China, Korea, and Japan.

In American Chinese cuisine, egg drop soup, sometimes called egg flower soup, is a go-to comfort food. It is often thickened with cornstarch, giving it a slightly heartier texture. Traditional Chinese versions tend to be thinner and might include ingredients like tofu, scallions, bean sprouts, and corn for added flavor and texture.

Japan offers its own variation on the concept. In dishes like tsukimi udon or soba, a raw egg is placed on top, resembling a full moon and giving the dish its name, "tsukimi" which means "moon viewing."

Western cuisines also have their own takes on egg drop soup. In Italy, there’s stracciatella, a delightful mix of egg and Parmesan cheese. France offers le tourin, a garlic soup with egg whites drizzled in. Spain’s version, sopa de ajo, uses egg whites to thicken the broth, adding a rich texture.

Austria's version involves mixing scrambled eggs with flour to create small dumplings that are added to the boiling soup. Poland has a similar dish called kluski lane, where the egg-flour mixture is poured into soup or sauce. In Russia, semolina is boiled in chicken stock before eggs are whisked in, often accompanied by egg dough dumplings for added substance. Cyprus and Greece have avgolemono, a comforting soup where beaten egg is slowly stirred in with lemon and rice.

Egg drop soup's versatility and simplicity make it a cherished dish around the world, with each culture adding its own unique twist. No matter where you are, a bowl of egg drop soup offers warmth and comfort, showcasing the universal appeal of this humble dish.