10 Minute Homemade Egg Drop Soup Recipe (2024)

FAQs

Why is my egg drop soup not thickening? ›

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.

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 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.

Tips for Making Egg Drop Soup

The cornstarch is key to this endeavor. It not only thickens up the soup just enough to give it body, but it also helps keep the eggs silky and tender. Don't skip it! (FYI, you can add a little extra cornstarch if you'd like a thicker soup.)

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

Many Chinese recipes call for corn starch to be added to a sauce in the final stages of cooking. However, if you don't add it properly you will wind up with clumps of cornstarch instead of a smooth sauce. Another interesting fact, most Chinese people still prefer to use potato starch to thicken the sauce.

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. Albumin helps maintain the balance of water in the bloodstream and body tissues.

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.

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.

What not to do when making soup? ›

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!

Canned chicken broth is used to form the soup base and potato starch helps thicken it. It's seasoned with salt, white pepper, and a bit of sugar to harmonize the flavors. You can easily customize egg drop soup and add or remove ingredients depending on your preferences.

How to Store Egg Drop Soup. 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.

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 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!