Easy Egg Drop Soup {15 Minute Recipe} (2024)

FAQs

What to use to thicken egg drop soup? ›

Thicken with cornstarch (add more cornstarch if you like it nice and thick as we do). Stir broth while simmering in clockwise directions. Add beaten eggs (I use 6 eggs for 4 or 5 cups broth) in slow steady stream and let cook undisturbed (important) until cooked (about a minute or so).

Turmeric or Yellow Food Coloring: Most restaurants use yellow food coloring or turmeric to make the Egg Drop Soup look more appetizing. I don't mind it without the color but if you prefer, you can use either. This is purely optional and based on your preference.

Drizzle the eggs into the hot broth.

Holding the fork used for whisking over the bowl, pour the eggs slowly through the tines, stirring the broth gently with your other hand with a wooden spoon as you pour. Let the soup simmer undisturbed for a few seconds to finish cooking the eggs.

Egg drop soup is a popular takeout staple at Chinese restaurants made with wispy beaten eggs in chicken broth. It's normally seasoned with soy sauce, sesame oil, and white pepper, thickened with a cornstarch slurry, and garnished with chopped green onions.

Add flour or cornflour

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

Beating the eggs with cornstarch before adding to the broth thickens them so they will be evenly distributed throughout the broth.

When you simmer a fresh chicken — complete with bones, skin, and meat — you extract the collagen from the bones. This collagen in the bones is what is causing your soup to gel. It's completely natural, and it only happens in rich, well-made chicken stock.

Egg drop soup is quite healthy. Egg drop soup calories and carbohydrates are low, which makes the dish good for people watching their weight. While the chicken broth and eggs are nutritious, this soup has the drawback of being high in sodium. However, you can reduce the saltiness by making the dish at home.

If it is runny you can add in more corn starch, flour, or other thickeners that you prefer. Egg Drop Soup should be a clear, creamy color with a thick texture with a white-looking ribbon that floats in the soup.

How to Store Egg Drop Soup. Store your leftover egg drop soup for up to four days in an airtight container in the refrigerator. Reheat on the stove or in the microwave.

Why do people eat egg drop soup? ›

In Cantonese imperial courts, egg drop soup was used as a way to showcase a chef's finesse: the fine swirl of eggs, when done right, was meant to mimic the gelatinous texture of a clear stock fortified with rooster and Jinhua ham.

is egg drop soup good for upset stomach? Yes, egg drop soup is often considered soothing for an upset stomach. Its mild flavor and easy-to-digest ingredients, like eggs and broth, can provide comfort and nourishment.

The main uses for cornstarch in Chinese cooking are: Marinating meats to create a velvety texture after stir-frying. Dredging foods prior to deep-frying to achieve a perfectly crispy result. Magically thickening soups, gravies, and stir-fry sauces.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling. Plus, you can whip heavy cream into what looks like whipped cream very quickly, and then add it to your soup.