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

FAQs

Why is my egg drop soup so yellow? ›

Egg Drop Soup Recipe Instructions

Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or yellow food coloring, if using. 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.

Cornstarch: This is for thickening the soup base.

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.

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.

Yes. It's very low calorie and packed with protein. One bowl of soup (about 1 cup) is only 71 calories. This recipe is provided to New England Cooks by Chef Curtiss Hemm, author or Pink Ribbon Cookbook.

Leftover egg drop soup can be refrigerated for up to 3 to 4 days before reheating. Make sure to store it in an airtight container to maintain its freshness. Can I freeze egg drop soup for later reheating? Yes, you can freeze egg drop soup for later reheating.

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.

They are two different names for the same dish. The Chinese name is 蛋花湯, which translates to egg flower soup. It refers to the flowery wisps of egg when it's stirred into the broth. The other name, Egg Drop Soup, refers to the technique of slowly pouring, or "dropping", beaten egg into the 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.

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 ...

Why is my egg drop soup gelatinous? ›

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.

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!

Build a shape around the egg with the straws. Hold the straws in place with tape. Add padding between the straws and the egg. Another way to use straws is to design a framework that suspends the egg during the drop.

Whether egg drop or wonton soup is better comes down to personal taste. Egg drop shines brighter in delicateness while wonton soup satisfies more as a hearty, filling comfort meal. Both classics have devoted fans worldwide.

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.

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.

Egg drop soup gets its English name from the way its made. Beaten eggs are literally dropped into a pot of boiling soup. In Chinese, however, egg drop soup is actually called 蛋花湯, which translates to "egg flower soup," a reference to the way the eggs form beautiful flower-like swirls as they're incorporated.