Egg Drop Soup: Authentic 15-Minute Recipe | The Woks of Life (2024)

FAQs

Is egg drop soup authentic Chinese? ›

Egg drop soup, also known as egg flower soup, (Chinese: 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in chicken broth. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup.

A small amount of cornstarch slurry whisked into it will thicken it to the right consistency and prevent the eggs from turning rubbery. The best way to drizzle in the egg is to hold either two chopsticks or a fork across the top of a small bowl and drizzle the egg slowly through the tines.

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.

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).

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.

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.

This soup has so many healing benefits and is a great option for when you're feeling a cold coming on, inflamed from eating too much junk food, to help alleviate sinus pressure, cramps and many other uncomfortable situations. The bone broth is also great for your gut health and helps with digestive issues.

Yes. It's very low calorie and packed with protein. One bowl of soup (about 1 cup) is only 71 calories.

Provides Warmth and Comfort: Warm soups, including egg drop soup, can be soothing and comforting, especially during colder weather. The warmth may also help relieve nasal congestion and provide relief from cold or flu symptoms.

Can you eat left over 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.

It's hot, and soothing, and steams the sinuses. It tastes good, and promises some nutritional reward. My first choice for “Invalid Food” is Egg Drop soup: easy to make, easy to eat, and a nice change from scrambled eggs for dinner. It fills you up without weighing you down.

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.

Ensure the egg is being poured in a THIN, EVEN stream into the soup! This will also ensure the egg does not form into clumps and turn into scrambled eggs in the soup. If you see the soup getting cloudy after pouring in a small amount of the egg, stop and let the broth cool down.

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 drop soup (or egg flower soup) is a Chinese soup that features silky strands of eggs in chicken broth. The beaten egg is whisked into the boiling broth at the end of cooking, creating delicate strands or flakes that float on top of the broth.

But even though the soup is humble, its origins are not. 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.

Description. Egg drop soup was invented by a woman named Xia Liu, whose husband Rong, a chef of a small-time walk-up restaurant who would often boast to younger women that he knew every possible way to prepare an egg.

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