<Tr> <Th_colspan="2"> Yue: Cantonese </Th> </Tr> <Tr> <Th> Jyutping </Th> <Td> daan2 faa1 gang1 </Td> </Tr> <P> Egg drop soup (traditional: 蛋 花 湯; pinyin: dànhuātāng; 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 optional, but commonly added to the soup . 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 East Asian and Western countries . </P> <P> 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 . </P>

What is chinese egg drop soup made of
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