Egg Drop Soup is a light, savory soup made by swirling beaten eggs into a hot, seasoned broth—usually flavored with chicken stock, white pepper, cornstarch, and scallions—to create delicate egg ribbons. The dish originated in Northern China, where it’s served as a starter or light meal, especially during cooler months. The soup is typically simmered briefly and thickened slightly, making it warm, soothing, and easy to digest. A staple of both home kitchens and Chinese-American restaurants, it’s known for its simplicity and elegance. Common variations include corn, tofu, or tomato additions for extra texture and flavor.

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