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

FAQs

Why is my egg drop soup so yellow? ›

Sesame Oil: This is an optional garnish. I like to drizzle sesame oil at the end for the nutty flavor. 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.

Egg Drop Soup is a chicken broth based Chinese soup often thickened with cornstarch and seasoned with soy sauce, ginger, and green onions. A beaten egg is stirred in the hot soup and makes the soup thick with beautiful egg ribbons.

Here's a technique I found in a recipe for Hot and Sour Soup: Beat together egg with 1/2 teaspoon cornstarch. Bring soup to a boil, reduce to a bare simmer, and slowly pour the egg into the soup in a thin steady stream. Let egg set for 15 seconds, then stir gently to incorporate.

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. It can be a little freaky, though, if you're not expecting it! The good news is that this thick, gelled stock is extra-rich.

A substitute for MSG in egg drop soup is to use umami-rich ingredients like soy sauce, fish sauce, nutritional yeast, or chicken or mushroom bouillon for added depth of flavor without MSG.

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.

On the other hand, egg drop soup is made simply with ribbons of cooked egg in chicken broth. Both soups are low in calories — containing only 65–90 calories per 1-cup (240 mL) serving — and you can make them even healthier by avoiding the fried lo mein noodles that are often offered as a topping ( 2 , 3 ).

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.

Do not use hot water. Hot water activates the corn starch and will result it slimy chunks of starch in your soup.

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.

Will adding sour cream thicken soup? ›

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

If the temperature is too high, you can end up with scrambled eggs bobbing around in your soup.

If your egg drop soup is coming out clumpy, it means the slurry was added too quickly. According to my dad, it's important to lower or turn off the heat completely and stir in the slurry a bit at a time so it slowly incorporates. This will give you a nice smooth soup!

Surround the egg with cotton balls and then place it inside a small cardboard box. The cotton balls will absorb the shock of the impact, protecting the egg from breaking. This works because the cotton balls are made of fibers that have tiny pockets of air.

Surround the egg with cotton balls and then place it inside a small cardboard box. The cotton balls will absorb the shock of the impact, protecting the egg from breaking. This works because the cotton balls are made of fibers that have tiny pockets of air.

It is: Rich in Protein: Eggs, the main ingredient in egg drop soup, are an excellent source of high-quality protein, as is bone broth (homemade or store-bought), which usually contains 8-10 g protein per cup. You can further boost the soup's protein content by adding shredded, cooked chicken, shrimp, or tofu.

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.

The name “egg drop” comes from the process of gently drizzling beaten eggs into simmering broth, resulting in thin, delicate strands which I think makes the soup so mesmerizing! Egg drop soup can be found on the menu at almost every Chinese restaurant and unsurprisingly, a popular staple for takeout.