10 Minute Homemade Egg Drop Soup Recipe (2024)

FAQs

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.

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.

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).

On potato starch

Most egg drop soup recipes use cornstarch as a thickener, but my dad prefers potato starch for a few reasons.

Yes. It's very low calorie and packed with protein. One bowl of soup (about 1 cup) is only 71 calories. This recipe is provided to New England Cooks by Chef Curtiss Hemm, author or Pink Ribbon Cookbook.

It's okay if you have to adjust while cooking – if it's too thin, add more cornstarch. If it's too thick, add more water, stock, or broth.

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.

So, yeah: Toss that soup that sat out overnight. Now, to the question of whether or not boiling it will kill off these bugs -- that might be technically true, but it comes with a big caveat. To be completely safe, you'll have to boil the soup vigorously for 10 minutes.

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.

To accomplish a rich Egg Drop Soup, cornstarch is essential. Besides thickening up the soup just enough to give it body, it also helps keep the eggs silky and tender. Instead of dissolving the cornstarch with some cold water, I've seen some people adding cornstarch directly into the boiling broth.

What do Chinese use to thicken soup? ›

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.

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 ...

Egg drop soup is a delicate chicken broth with egg ribbons while wonton soup features pork & shrimp stuffed dumplings in clear broth. The main difference is egg drop lacks wontons & wonton soup doesn't usually contain egg flowers.

With the egg drop soup, you get cholesterol and saturated fat from the eggs in high-sodium chicken broth. The hot and sour soup has tofu and vegetables, but is loaded with sodium-rich soy sauce. Which is worse? At about 100 calories per cup, "calorically, they're okay," says Klatell.

It should not be fed as a regular or main meal for your dog as it is not well balanced.

Broth, also known as bouillon (French pronunciation: [bu.jɔ̃]), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Stock and broth differ in terms of their thickness and ingredients: Stock, typically thick and gelatinous, is made from animal bones (like chicken, beef, and even fish) and left unseasoned (that means no salt). Broth, generally thinner in texture, is made with animal meat (and sometimes bones) and is always seasoned.