10 Minute Homemade Egg Drop Soup Recipe (2024)

FAQs

Why is my egg drop soup not thickening? ›

If you prefer a thicker Egg Drop Soup, use more! 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.

Yes, you can substitute flour for cornstarch in egg drop soup, but it may slightly alter the texture and clarity of the broth. It's also not a common substitute used in Chinese soup recipes, Use less flour as it's denser.

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.

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.

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

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.

Egg drop soup calories and carbohydrates are low, which makes the dish good for people watching their weight.

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.

Egg drop soup is a popular takeout staple at Chinese restaurants made with wispy beaten eggs in chicken broth. It's normally seasoned with soy sauce, sesame oil, and white pepper, thickened with a cornstarch slurry, and garnished with chopped green onions.

How do you fix salty egg drop soup? ›

Add acid. It may seem counterintuitive, but adding a small amount of acid to the soup can cancel out some of the salty taste by distracting your taste buds. Try a squeeze of lemon juice or apple cider vinegar. And if you're cooking a dish that features crushed tomatoes, throw in some more—tomatoes are very acidic.

Egg Drop Soup Ingredients

Water and cornstarch: A water and cornstarch slurry is optional, but it slightly thickens the soup (this is typical of Western variants).

IS EGG DROP SOUP HEALTHY? Yes. It's very low calorie and packed with protein! One bowl of soup (about 1 cup) is only 71 calories.

This soup has so many healing benefits and is a great option for when you're feeling a cold coming on, inflamed from eating too much junk food, to help alleviate sinus pressure, cramps and many other uncomfortable situations. The bone broth is also great for your gut health and helps with digestive issues.

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.

Make a slurry with the cornstarch and cold water, mix it to make sure it's dissolved, and slowly pour into your soup, mixing well. You should bring the soup to a simmer afterwards, for at least a minute, while the cornstarch works and thickens - but not too much longer, or it can thin again as the cornstarch overcooks.

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

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.