Egg drop soup ( Chinese : 蛋花湯; pinyin: Dànhuātāng) is a Chinese soup of wispy beaten eggs in boiled chicken broth . Condiments such as black or white pepper, and finely chopped scallions and tofu are optional, but commonly added to the soup .
HOW DO YOU MAKE EGG DROP SOUP In a pot, bring the chicken broth , soy sauce, and ground ginger to a boil. In a small bowl, combine the cornstarch and water. Stir into the boiling broth until thickened. Reduce heat to a simmer. Remove from heat and add the salt, sesame oil (if using), and green onions.
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.
The corn starch thickens the soup by forming long chain starches. Over night, these chains get broken down by enzymes naturally in the soup from the eggs and other ingredients.
User Info: Chocolatl. If it looks and smells okay, it’s probably still good, but be sure to bring it to a full boil before you eat it.
Both egg drop and wonton soups are among the better options if you are trying to eat healthy at a Chinese restaurant. A cup of egg drop soup contains 65 calories and only 1.5 grams of fat, while a cup of wonton soup provides 71 calories but only 0.6 gram of fat.
Anyway, aside from the egg , most other ingredients in egg drop soup are both vegetarian and vegan -friendly. Condiments, black and white pepper, chopped scallions, and tofu are optional but very common ingredients in egg drop soup . In the US, cornstarch is often used as a thickener.
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.
Slice the pork , cut into thin strips and place in the marinade. Drop the pork along with its marinade into the hot broth and bring to a boil. Add the tofu and mushrooms, reduce to a simmer and cook 2 minutes. Slowly pour the eggs into the broth and stir with a fork, do not boil.
Egg Drop Soup Velvety broth with chicken, eggs , water chestnuts, corn and a dash of sesame oil.
You are unlikely to get egg drop soup with uncooked or undercooked egg . Even if they turned heat off and dropped the raw egg in, the residual heat would cook it. Your risk of salmonella with eggs is actually very low.
When we’re sick, it’s always egg soup . The steamy broth feels good in stuffy sinuses and noses, and the protein from the egg gives you a little energy when you haven’t got much to spare. And you can make it when there’s no leftover chicken on hand for chicken soup .
Yep, monosodium glutamate is used liberally to make these soups in most restaurants (though some restaurants these days do limit their use of MSG ). You can season your egg drop soup to taste and even use organic eggs !