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egg drop soup
Egg drop soup (traditional: 蛋花湯; pinyin: dàn huā tāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands or flakes of cooked egg that float in the soup. Egg drop soup using different recipes is known to be a simple-to-prepare soup in different European countries and Japan.
==American Chinese cuisine==
In the United States, egg drop soup is often one of the main soups offered in American Chinese cuisine, and is also called ''egg flower soup''. Cornstarch may be used to thicken it.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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