Quick 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.

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).

Cornstarch: This is for thickening the soup base. One note here: you should use as much or as little cornstarch as you need to get the consistency of the soup to YOUR liking – if you prefer a thinner, runnier soup, use less cornstarch. If you prefer a thicker Egg Drop Soup, use more!

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.

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.

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.

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.

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.

On a similar note, you should have your soup off your heat source when adding the eggs; too high a temperature, and you'll end up with instant scrambled eggs. Another good trick for making egg ribbons is to add the egg to your soup in a circular motion.

Why is my egg drop soup clumpy? ›

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!

In order to get those signature ribbons, you have to pour your whisked eggs very, very slowly (but consistently) into the soup in a thin stream while whisking continuously. Use a whisk, or get authentic and stir continuously and fairly speedily with chopsticks.

A: No, but you may want to have two or three bowls of egg drop soup per day. The eggs it is made with are rich in albumin, a protein that is easily digested and absorbed into the bloodstream.

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.

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 ...

It takes more than just chicken broth and soy sauce to make a Chinese soup broth! Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something.

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.

What Is French Onion Soup? French onion soup, or soupe à l'oignon gratinée, is a classic French dish made with caramelized onions and beef stock or broth. The soup is topped with bread and cheese, then gratinéed to rich, gooey perfection. It's traditionally served in a ramekin or a ceramic crock with a handle.