Is There Raw Egg In Egg Drop Soup
The egg wont stay raw for long. After just a couple of minutes, it will be cooked and you can break it up into smaller pieces before serving. It really is that simple.
In less than 30 minutes you will have a great lunch that would be the envy of friends or co-workers for sure!
Our homemade vegetarian egg drop soup is a simple recipe and an easy way to get into more Chinese cooking if youre otherwise not used to trying out dishes like this.
With just a handful of easy ingredients, you can make a veggie egg drop soup in no time.
How To Store & Reheat Leftovers
- How to store leftovers. Leftover egg drop soup can be stored for up to 3 days in an airtight container in the fridge. It should not be frozen.
- How to reheat leftovers. Leftover egg drop soup is best when reheated on the stovetop, stirring ocassionally. If you need to microwave it, do so in 15-second intervals to avoid over-cooking the eggs.
Egg Drop Soup Is The Quickest And Easiest Soup Youll Ever Make
Egg Drop Soup is a healthy Chinese soup that is easy to make at home with minimal ingredients and prep. It is made with a savory, salty chicken stock base seasoned with soy sauce, sesame oil, ginger, garlic, pepper and green onions. Raw eggs are streamed into the hot seasoned broth to instantaneously create tender, wispy egg noodles magic before your eyes! This Egg Drop Soup recipe is warm and comforting, flavorful but not overpowering, creamy yet light and soothing all at the same time. Its also customizable by adding protein or veggies. Ive included a recipe video on How to Make Egg Drop Soup as well as tips and tricks for the Best Egg Drop Soup recipe. Now, lets hear it for restaurant-style Egg Drop Soup bursting with flavor, all cooked in one pot for an easy meal any day of the week!
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Easy Egg Drop Soup Recipe
Delicious, comforting, and so easy to make, this egg drop soup recipe is guaranteed to be a year-round dinnertime staple. Ready in nearly no time at all , egg drop soup cooks really fast. While the ingredients are super basic and require very little preparation, its flavor is bold, smooth, and perfectly balanced. Serve as a side or as the main course, you can even add some shredded chicken or tofu for added protein and serve with rice to really fill you up.
Can I Make Egg Drop Soup Ahead Of Time
Egg Drop Soup is best served immediatelyso it is not recommended to prepare the soup in its entirety ahead oftime. Instead, you can:
- whisk together all of the stock ingredients, cover andrefrigerate
- whisk together all of the eggs, cover and refrigerate
- chop green onions and store in an airtight container in therefrigerator
When its time to make Egg Drop Soup,give the broth a good whisk to make sure you dont have any clumps ofcornstarch then proceed to simmer and add the eggs.
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Who Knew A Vegetarian Egg Drop Soup Could Give You That Much Protein
Did you know? Tofu is a great protein source. In fact, you get 17 grams of protein in every 100 grams of tofu, compared to only around 8 grams in the same amount of meat, making it a great choice for vegetarians.
But dont stop at tofu! There are lots of high-protein vegetarian food options giving you a great variety to fit into your daily diet.
If youd like to find more high-protein vegetarian dishes to try, check out our free 7-day high-protein meal plan to give you a great starting point.
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One Bonus From Adding Cornstarch
This recipe uses a trick picked up from the egg drop soup recipe on Serious Eats, where some of the cornstarch is also whisked into the eggs to inhibit protein bonds that make eggs rubbery, leaving them silky and tender when they cook up in the broth.
One of my favorite kitchen moments is when I swirl in the beaten eggs and they magically set in the simmering broth right before my eyes.
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Serving And Storing Your Egg Drop Soup
So as it turns out, egg drop soup is quite accurately named, no? The name refers to the primary action you take in making the stuff. Now that said stuff is made, it’s time to enjoy it. Handfuls of crispy, crunchy wontons taste great in egg drop soup of course, and as noted, it’s a great starter for stir-fry dishes. It also pairs well with fried rice or steamed rice, and hey, go ahead and scoop some rice right into the soup for added texture.
And if you happened to make extra, Carli says: “It will keep in an airtight container in the fridge for up to 3 days reheats well on the stovetop.”
Vegan Egg Drop Soup Recipe
I had my wisdom teeth removed many years back. I had 2 sessions of 2 teeth at a time, one under local and the other under conscious sedation. After both the events, the only food I ate for 5 to 7 days was some kind of soup. Brothy soups, thinned out Dal soups, pasta soups, pureed soups. By the end of the week I would be bugged with them and didnt touch another soup for the whole month.
Anywho, one of the soups that kept me satiated was egg drop soup. Vegan versions of the soup work out well with chopped up tofu, but the texture is not entirely there. I had some jackfruit leftover the other day while testing another recipe, and decided to give that a go. I shredded it in a processor and simmered it in the broth. The slightly chewy and stringy texture worked out amazingly in the soup. Thankfully, I have no more wisdom teeth to be removed, but hey there are always other dental issues, or just days when you want a bowl of hot brothy soup. Make this v-egg drop and let me know how it worked out for you!
This egg drop soup has shredded Jackfruit and tofu for the egg. Kala namak adds the eggy flavor. This soup gets tastier as it sits. A perfect fall comfort bowl to make again and again. Adjust the seasoning to your preference. Add shredded veggies or some corn to make it into a light dinner.
More soups from the blog
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Homemade Egg Drop Soup Variations
This Egg Drop Soup canbe a springboard for a number of variations. Here are a just a few ideas:
- Add protein: tofu, shrimp, chicken and ground pork would all be delicious additions.
- Add vegetables: corn kernels and mushrooms are often added to Egg Drop Soup. It would also be delicious with peas, zucchini, broccoli, edamame, bok choy, spinach, bell peppers, etc.
- Tomatoes: stir into the Egg Drop Soup after the cornstarch dissolves but before you bring it to a boil.
- Garnish: get creative in the garnish by adding crispy wontons, crushed peanuts, etc.
Keep in mind you will want to use additional broth/stock if youadd either veggies or protein and the correct ratio of additional cornstarch.
What Is The Best Way To Heat Up Leftover Chinese Food
Reheat your Chinese food in a pan on the stove. Whether you’re warming up noodles, rice or vegetables, a couple minutes over high heat will perk everything up, restoring the meal’s integrity way better than a microwave ever could, even leaving the edges a little charred if that’s what you’re going for.
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Chickpea Flour And Potato Starch Can Help You Make Vegan Egg Drop Soup
The writer of The Hidden Veggies blog notes that she didnt use tofu which seems like an easy substitute for the egg because then she would just be making tofu soup. Fair point. Instead, she experimented to find a way to make a chicken vegan broth and a vegan egg substitute so eaters can still experience the same flavors and textures that they love when it comes to egg drop soup.
The broth was not the seemingly difficult part of this recipe. She used Not-Chickn Edward & Sons Bouillon Cubes, but there are several vegan chicken broths out there, such as Organic Imagine No Chicken Broth or Oceans Halo No Chicken Broth. So, once you figure out which one gives you the umami flavor you desire, youre on the road to perfect vegan egg drop soup. Additionally, she uses potato starch as the thickener instead of cornstarch.
But what is truly clever about this recipe is how she creates her egg substitute. The writer uses chickpea flour and potato starch, along with a little yeast, water, and black salt to recreate the egg ribbons. She cautions that you will need to stir the broth after each spoonful of egg dropping so it doesnt turn into a mushy, clumpy mess at the bottom of your soup pot, but also warns not to stir it with too much passion or the ribbons will break apart.
Hot And Sour Soup Ingredients:
To make this hot and sour soup recipe, you will need:
- Broth: Either chicken or veggie stock will do.
- Mushrooms: I highly recommend using shiitake mushrooms, but baby bella or even button mushrooms would also do.
- Cornstarch: To thicken the broth.
- Eggs: Which we will whisk, and the drizzle into the soup to make those lovely egg ribbons.
- Firm tofu: Which we will cube and add to the soup.
- Green onions: To stir into the soup and also sprinkle on top as a garnish.
- Toasted sesame oil: An essential flavor in the soup, which we will drizzle at the very end.
- Salt and pepper: Hot and sour soup is traditionally made with white pepper, which has a different and much stronger flavor than black pepper. I recommend adding in a pinch, and then you can always add in more later. Or if you dont have white pepper, black pepper will also do.
- Optional: Many restaurant versions of hot and sour soup are also made with bamboo shoots. Im personally not a fan of them, but you are welcome to add some in if you would like.
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Egg Drop Soup Ingredients
- Eggs – use large, fresh eggs
- Stock – use chicken stock or vegetable stock
- Corn – adds sweetness and a bit of texture
- Cornstarch – used as a thickener mix with water to make a cornstarch slurry
- White pepper and sesame oil – gives this soup authentic flavors, just like how it’s served at Chinese restaurants
The Perfect Soup If Youre In A Pinch
Even though egg drop soup is served at many Chinese restaurants, it wasnt something my family ordered when we went out to eat. Instead, this soup, also known as egg flower soup for how the strands of eggs look like flower petals, was one we made and ate exclusively at home. Because it only needed three main ingredients and was quick to cook, it was the soup my grandmother and mother turned to when we needed soup in a pinch.
Our version usually contained corn kernels and sometimes ground pork, but Ive also had it with pieces of soft tofu and have seen recipes that add winter melon or even tomato.
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What Is Egg Drop Soup
The name Egg Drop comes from how the soup is madedropping raw egg into hot soup. It doesnt take a genius to figure that out.
But actually, the direct translation in Chinese is egg flower soup, because the egg creates large and small swirls in the soup in a flower-like pattern .
There are many variations of egg drop soup, but this recipe is a classic restaurant-style egg drop soup that you can make at home.
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Can You Reheat Egg Drop Soup
Egg Drop Soup is besteaten right away as the eggs dont maintain the same texture when reheated. That being said, you can still reheat Egg Drop Soup, just beaware its not like most soups that get better with time.
Take care when reheating to not heat at too high of heat youdont want to scramble the eggs or they can get rubbery. Low and slow is the name of the game.
- Stove: heat overmedium low heat, stirring occasionally until heated through.
- Microwave: transfer individual servings of Egg Drop Soup to amicrowave-safe bowl and microwave for 30 seconds, stir, then warm at 15-secondintervals, as needed, taking care not to over-heat.
Cabbage Egg Drop Soup
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This Cabbage Egg Drop Soup recipe is super-easy to make in just 20 minutes, and full of the best healthy ingredients and comforting flavors that I couldnt love more.
Growing up, our familys favorite neighborhood Chinese restaurant went back and forth between serving two different kinds of egg drop soup on their menu a classic egg drop soup and their signature cabbage egg drop soup. You never quite knew which version was going to appear in your bowl each time you ordered egg drop soup.
But cabbage soup day was my absolute fave.
I know, the ingredient combination sounds a bit odd. And various friends of ours who came along for our Saturday Chinese lunch dates over the years definitely eyed their side soup bowls with a touch of suspicion when they arrived full of cabbage. But Im telling you, every single person we introduced to this cabbage egg drop soup over the years ended up absolutely loving it. So much so that our little neighborhood joint became famous around the city just for this soup. It was legendary!
Quite simply, this soup is one of those nostalgic recipes that makes me really happy. So heres to hoping you love it too!
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Why Youll Love This Egg Drop Soup Recipe:
- Quick and Easy: This soup will be ready in no time, with just a few minutes of prep and about 15 minutes on the stove.
- Homemade: Making a restaurant staple at home means you can eat this any time!
- Flavorful: Egg drop soup has such a simple flavor, but its delicious! The ginger gives it a kick that makes it even better.
Do I Have To Add Cornstarch
Addingcornstarch to Egg Drop Soup is an American addition. So technically yes, you can make it withoutcornstarch, but I dont recommend it. Thereare substantial benefits to adding cornstarch to Egg Drop Soup:
- Thickens the soup. Cornstarch doesntmake the Egg Drop Soup too thick, but adds body and a creamy richness that cantbe achieved without it.
- Creates silky eggflowers. Cornstarchinhibits protein bonds from forming inthe eggs which would result in rubbery eggs instead of silky, tender eggs.
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How To Make Egg Drop Soup Step By Step Photos
Begin by washing and slicing 8oz. mushrooms, slicing three green onions, and peeling and grating about 1 Tbsp fresh ginger. The original version of this recipe only used 4oz. mushrooms, so you can cut it in half if needed.
Add the mushrooms, green onions, and ginger to a large soup pot along with 1 Tbsp cooking oil. Sauté over medium heat for a few minutes, or just until the mushrooms begin to soften.
Add 4 cups chicken broth, 2 cups water, and 1 Tbsp soy sauce to the pot.
I use Better Than Bouillon to make my broth. Its super convenient, takes very little storage, and you can mix up any amount needed .
In a small bowl, stir together 1 Tbsp cornstarch and 1 Tbsp water. Stir the cornstarch slurry into the soup pot. Bring the soup up to a boil. The small amount of cornstarch helps thicken the soup ever so slightly, giving it more body and helping the egg stay in nice threads rather than just mixing into the broth. Its a very small, almost undetectable amount of thickening, but its important.
While waiting for the soup to come up to a boil, whisk two eggs in a bowl.
And then you can stir the pot to bring the egg threads up to the surface and see their beauty. I was trying to take photos with one hand while pouring in the egg with the other, so some of my threads are a bit thick, but theyre pretty none the less.
Finally, add in a couple handfuls of fresh baby spinach and stir until they are wilted into the broth.
That ginger in the broth makes it SOOO soothing!