Chinese Appetizer Recipe Week: Egg Drop Soup (2024)
Who doesn't love classic Chinese and Chinese-American appetizers? Throw your own Chinese take-out party at home, without the take-out!
For the longest time I really disliked egg drop soup, and it's because I'd only ever had it from the Chinese deli buffets where it'd been sitting out all day in a steam table, slowly reducing into a viscous, mucous-like neon-yellow glop with rubbery bits of overcooked egg floating in it, along with the occasional odd sliced raw mushroom.
The best egg drop soup, on the other hand, should have a clear, ever-so-slightly thickened broth with the intense flavor of chicken, supported by a hint of the sweet depth of Chinese ham. You should taste ginger or scallion from the broth itself, but their aroma should waft up along with the steam from the bowl. The eggs should form tender, silken curds, some large, some small, offering texture, sure, but predominantly flavor and richness to an otherwise extremely simple soup.
The broth is a simplified version of a Chinese superior stock, traditionally made with an old stewing hen, pork bones, sweet Chinese ham, and occasionally dried scallops along with a few aromatics. It's intensely savory due to the presence of a couple of key chemicals found in these foods. Glutamates are the compound responsible for the flavor we refer to as umami, and they're found in meat—particularly dried, cured meats like Chinese ham. Inosinate, on the other hand, is found predominantly in cured fish products, like anchovies or dried scallops, although cured meats do contain them as well, to a slightly lesser degree. These compounds work in conjunction with glutamates, amplifying their savory qualities by an order of magnitude.
Of course, nobody wants to simmer a big 'ol pot of chicken, pork, and scallops at home, but you can get a quick and easy workaround starting with plain old chicken broth (homemade or low-sodium store-bought), fortifying it with some cured pork (a chunk of slab bacon works well if you can't find Chinese ham or sausage), along with some scallions, ginger, and white peppercorns. Just simmer 'em together for 30 minutes or so, and you're golden.
The egg flower, as it's referred to in Chinese, is really simple to do. The key is to swirl the soup in a lazy vortex while slowly drizzling in the eggs, which are scrambled with a bit of cornstarch. Unless you thicken it properly, the egg has a tendency to float to the top instead of being evenly dispersed throughout the broth. 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. It's essential that the soup be hot, but not boiling as you do this. You want the egg to set into relatively large curds that you can then break up to your desired size by stirring more or less vigorously after you drizzle it.
Add small handful of sliced scallion greens on top—okay, if you really want them, some mushrooms too—and the soup is ready to serve. It goes best with a free egg roll and a fortune cookie.
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.
On the other hand, egg drop soup is made simply with ribbons of cooked egg in chicken broth. Both soups are low in calories — containing only 65–90 calories per 1-cup (240 mL) serving — and you can make them even healthier by avoiding the fried lo mein noodles that are often offered as a topping ( 2 , 3 ).
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.
A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.
For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than TWO hours.
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.
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. You can further boost the soup's protein content by adding shredded, cooked chicken, shrimp, or tofu.
"One downside of egg drop soup is its high sodium content from soy sauce, with around 900 milligrams per cup. That is more than half of the recommended daily allowance. As is commonly known, high intake of sodium is linked to high blood pressure, osteoporosis, and kidney disease," Phillips adds.
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.
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 grams of fat.
When refrigerated, soup that contains vegetables or meat will stay good for 3–4 days. If you're freezing soup containing vegetables or meat, you can expect that to last for 2–3 months in the freezer.
A: From the Kikkoman website: The Japanese-style soup mixes will maintain their peak quality for one year after their production date. For the Chinese-style egg flower soup mixes, it is best to use them within 18 months of its manufacturing date.
How Long Can Soup Be Stored in the Fridge? The general rule of thumb is that leftover soup can safely be stored in a fridge for up to three to four days.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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