10 Minute Homemade Egg Drop Soup Recipe (2024)

FAQs

Why is my egg drop soup not thickening? ›

Thicken Your Soup: The chicken stock mixed with corn starch thickens this soup right up. 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.

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.

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.

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.

Ensure the egg is being poured in a THIN, EVEN stream into the soup! This will also ensure the egg does not form into clumps and turn into scrambled eggs in the soup.

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. Next add the cornstarch slurry. Make sure to mix the cornstarch and water well, as the cornstarch settles very quickly.

Add Water. Carolyn Brown, Executive Chef at Fischer & Wieser, says her favorite method for reducing salt is simply adding water. Be sure to add it in small increments, tasting as you go. If you find your soup is getting too thin, she suggests adding corn starch or flour to your water at a 1:1 ratio.

Soy sauce and other commercial sauces

Soy sauce is a good substitute, rich in umami. As with broth cubes, first check the list of ingredients to ensure that there is no MSG added. Oyster sauce, fish sauce (nam pla), and Worcestershire sauce can also be used to enhance the taste of dishes.

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Mix cornstarch and water in a bowl until it forms a slimy, gooey substance. Pour the mixture into a ziplock bag and seal it. Place the bag in a container and drop the egg on top of it. The oobleck cushion will absorb the impact, protecting the egg.

Yes. It's very low calorie and packed with protein. One bowl of soup (about 1 cup) is only 71 calories.

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.

Add flour or cornflour

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. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.

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.

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.