Easy Egg Drop Soup {15 Minute Recipe} (2024)

FAQs

What broth is egg drop soup made of? ›

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.

I like to drizzle sesame oil at the end for the nutty flavor. Turmeric or Yellow Food Coloring: Most restaurants use yellow food coloring or turmeric to make the Egg Drop Soup look more appetizing.

Drizzle the eggs into the hot broth.

Holding the fork used for whisking over the bowl, pour the eggs slowly through the tines, stirring the broth gently with your other hand with a wooden spoon as you pour. Let the soup simmer undisturbed for a few seconds to finish cooking the eggs.

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

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!

Is egg drop soup healthy for weight loss? Yes, egg drop soup can be beneficial for weight loss. It's low in calories and carbs, high in protein, and can be very filling, making it a good diet-friendly option.

It is: Rich in Protein: Eggs, the main ingredient in egg drop soup, are an excellent source of high-quality protein, as is bone broth (homemade or store-bought), which usually contains 8-10 g protein per cup. You can further boost the soup's protein content by adding shredded, cooked chicken, shrimp, or tofu.

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.

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.

A chronic illness weakens the immune system, making the person vulnerable to foodborne illnesses. No one should eat foods containing raw eggs.

Which is better for you egg drop soup or hot and sour soup? ›

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.

Beef and broccoli is a Chinese takeout favorite that pairs wonderfully with Egg Drop Soup. The tender, marinated beef and the crunch of bright green broccoli offer a satisfying contrast to the soft and silky soup. The rich, savory flavors of the beef and the freshness of the broccoli add layers of depth to your meal.

Can you reheat egg drop soup? Egg Drop Soup is best eaten right away as the eggs don't maintain the same texture when reheated. That being said, you can still reheat Egg Drop Soup, just be aware it's not like most soups that get better with time.

Yes, egg drop soup is often considered soothing for an upset stomach. Its mild flavor and easy-to-digest ingredients, like eggs and broth, can provide comfort and nourishment.

It takes more than just chicken broth and soy sauce to make a Chinese soup broth! Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something.

Broth, also known as bouillon (French pronunciation: [bu. jɔ̃]), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.

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.

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.