10 Minute Homemade Egg Drop Soup Recipe (2024)

FAQs

What is a substitute for cornstarch in 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.

Cornstarch: This is for thickening the soup base. One note here: you should use as much or as little cornstarch as you need to get the consistency of the soup to YOUR liking – if you prefer a thinner, runnier soup, use less cornstarch. If you prefer a thicker Egg Drop Soup, use more!

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 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.

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.

Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.

If the temperature is too high, you can end up with scrambled eggs bobbing around in your soup. If you pour the egg too quickly, you can end up with a big clump of it, as opposed to evenly dispersed ribbons.

Combine ½ teaspoon of cornstarch with 1 teaspoon of water and whisk in one whole egg. The cornstarch slurry acts as a thickener, providing more structure to the egg. That way your ribbons stay intact once added to the soup.

Don't Over Stir – If you stir the soup too much it will break up the egg more and cause the broth to be cloudy.

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.

What to use to thicken egg drop soup? ›

Thicken with cornstarch (add more cornstarch if you like it nice and thick as we do). Stir broth while simmering in clockwise directions. Add beaten eggs (I use 6 eggs for 4 or 5 cups broth) in slow steady stream and let cook undisturbed (important) until cooked (about a minute or so).

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.

How to Thicken Soup with Rice, Bread, Potatoes or Beans. Foods like rice, bread, potatoes and beans are naturally high in starches, which, when broken down, act as a thickening agent. With rice, the grains will break down into the soup as it's simmered and stirred, releasing the starches and thickening the soup.

The general ratio for this cornstarch + water vegan egg substitute is 1 tablespoon of cornstarch (potato starch works too), whisked together with 3 tablespoons of warm water. I've seen some resources call for a 1:2 ratio as well, but I've tried and had more success with the 1:3 ratio.

Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about ½ cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.