Quick & Easy Egg Drop Soup Recipe (Paleo, Whole30) (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.

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.

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.

In Cantonese imperial courts, egg drop soup was used as a way to showcase a chef's finesse: the fine swirl of eggs, when done right, was meant to mimic the gelatinous texture of a clear stock fortified with rooster and Jinhua ham.

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

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.

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.

Yes, you can use flour to thicken egg drop soup. You will want to use about half the amount of flour, so about 1.5 tablespoons. You still whisk it together with the water, soy sauce, etc. Your soup will have a cloudiness to it rather than that clear glossy look that cornstarch give.

Egg dropped soup is a Chinese broth-based soup, thickened with cornstarch and loaded with delicate egg “ribbons”.

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 ...

Can you eat day old egg drop soup? ›

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.

I love using turmeric to color this egg drop soup naturally. Some restaurants use yellow food dye to make this happen – I prefer coloring foods naturally when I can (plus, the turmeric adds a nice subtle peppery note to 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.

Despite the speed and simplicity of its preparation, egg drop soup can pack a powerful nutritional punch. 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.

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.