Egg Drop Soup: Authentic 15-Minute Recipe | The Woks of Life (2024)

FAQs

Why is Chinese egg drop soup so thick? ›

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

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.

Egg Drop Soup Recipe Instructions

Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or yellow food coloring, if using. Using turmeric or yellow food coloring gives the soup that rich restaurant-style yellow color but this is optional. Taste the soup, and adjust the seasoning if needed.

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.

Protein is essential for muscle repair, immune function, and overall cellular health. Easy to digest: Being mostly liquid and containing soft, cooked ingredients, egg drop soup is a great option for someone whose appetite is impaired by illness and who can't handle large, rich meals.

Egg Drop Soup

Of the soups commonly found on Chinese restaurant menus, egg drop is the healthiest. Totally starving when you walk into a Chinese restaurant? Order soup as an appetizer, and egg drop is tops. "It's really made with eggs, so it does offer quite a bit of protein," says London.

Yes, egg drop soup can be beneficial for weight loss. It's low in calories and carbs, high in protein, and can be very filling, making it a good diet-friendly option.

Did you smell it? If it doesn't smell off I'd try heating it up (if you were going to) and double check the smell and appearance again. If it looked good both times to me, I'd probably eat it if I wanted to bad enough.

Ensure the egg is being poured in a THIN, EVEN stream into the soup! This will also ensure the egg does not form into clumps and turn into scrambled eggs in the soup. If you see the soup getting cloudy after pouring in a small amount of the egg, stop and let the broth cool down. This is a sign that the soup is too hot.

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.

What broth is egg drop soup made of? ›

So What Is Egg Drop Soup? In case this recipe is new to you, egg drop soup is a staple at Chinese restaurants across the United States. It's typically made with lightly-seasoned chicken or veggie broth, and filled with delicious egg “ribbons”, which are created by whisking raw eggs into the simmering broth.

Leftover egg drop soup can be refrigerated for up to 3 to 4 days before reheating. Make sure to store it in an airtight container to maintain its freshness. Can I freeze egg drop soup for later reheating? Yes, you can freeze egg drop soup for later reheating.

The best side dishes to serve with Egg Drop Soup are beef and broccoli, garlic bread, ham and cheese pinwheels, twice baked potatoes, potstickers, shrimp pad Thai, fried rice, mango Kani salad, bok choy, Peking duck pancakes, chicken satay, Asian slaw, spring rolls, teriyaki chicken wings, stir-fried noodles, and ...

Why is my egg drop soup so thick? If prepared properly, egg drop soup should be thick with a rich and creamy mouthfeel. It shouldn't, however, be so thick that it's practically gelatinous. A soup that's too thick likely means you used too much cornstarch or the swirl-and-pour technique was done incorrectly.

To make a thick Chinese soup, all of the ingredients required tend to be added into a pan at once and cooked slowly, allowing the flavours to infuse each other. The soup is further thickened by adding in a thickener such as tapioca starch or cornstarch.

Mix together cornstarch and water in a small bowl or cup; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened.

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.