10 Minute Homemade Egg Drop Soup Recipe (2024)

FAQs

Can I use flour instead of cornstarch for egg drop soup? ›

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.

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.

The bright yellow color is achieved naturally in this recipe with turmeric. Restaurant-style egg drop soup often uses yellow food dye to achieve that color. You can get a brighter yellow color naturally by adding more turmeric, and using pasture-raised eggs (which have a brighter yellow yolk).

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.

Straws. Tape together several plastic straws around an egg to create a pointy house for the egg. The straw will absorb the force of the fall, keeping the egg safe. The bendiness of the plastic straws can also act like a car's suspension and absorb some impact!

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.

Beating the eggs with cornstarch before adding to the broth thickens them so they will be evenly distributed throughout the broth.

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.

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.

Is too much egg drop soup bad for you? ›

"One downside of egg drop soup is its high sodium content from soy sauce, with around 900 milligrams per cup. That is more than half of the recommended daily allowance. As is commonly known, high intake of sodium is linked to high blood pressure, osteoporosis, and kidney disease," Phillips adds.

In Chinese cuisine, egg drop soups have a thinner consistency than most common Western variants. Depending on the region, they may be garnished with ingredients such as tofu, scallion, bean sprouts and corn.

I'm an addict to egg drop soup and I've had no problems reheating it after 4 or 5 days in the fridge. Just add water before hand, it will get thicker otherwise.

Flour can be used to thicken a soup because of the gluten and protein found in flour. Once wet, the gluten in the flour will expand and create a paste that will help to thicken your soup. In order to thicken a soup with flour, take a small portion of it, and mix in the flour until it is fully dissolved.

Wheat flour

This means it's possible to swap your cornstarch for flour, but you will need more of it to get the same effect. In general, it's recommended that you use twice as much white flour as cornstarch for thickening purposes. So if you need 1 tablespoon of cornstarch, use 2 tablespoons of white flour.

If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch. If you're substituting flour for cornstarch to thicken the sauce in your recipe, substitute two tablespoons all-purpose flour for every one tablespoon cornstarch.