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.

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

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.

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.

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

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.

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.

On most occasions, you shouldn't leave soup out overnight. This is because when the stock in the soup cools below 130°F, dangerous bacteria can multiply. If you do decide that you want to leave soup out overnight, it's recommended that you boil the soup for 10 minutes to kill any active bacteria.

Yes, you can use flour to thicken egg drop soup. You will want to use about half the amount of flour, so about 1.5 tablespoons. You still whisk it together with the water, soy sauce, etc. Your soup will have a cloudiness to it rather than that clear glossy look that cornstarch give.

Which is healthier wonton soup or egg drop? ›

Choosing the Healthiest Soup

Both egg drop and wonton soups are among the better options if you are trying to eat healthy at a Chinese restaurant. A cup of egg drop soup contains 65 calories and only 1.5 grams of fat, while a cup of wonton soup provides 71 calories but only 0.6 grams of fat.

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.

The short answer is no, it's not completely safe to eat raw eggs.

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.

The best egg drop soup, on the other hand, should have a clear, ever-so-slightly thickened broth with the intense flavor of chicken, supported by a hint of the sweet depth of Chinese ham. You should taste ginger or scallion from the broth itself, but their aroma should waft up along with the steam from the bowl.

Broth, also known as bouillon (French: [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.