Easy Crab Egg Drop Soup Recipe With Asparagus: Better Than Takeout (2024)

FAQs

What can you add to egg drop soup? ›

To make the soup heartier, you can add some protein of your choice, such as diced cooked chicken, shrimp, or tofu. To create the beautiful egg ribbons that we know and love, you should pour the beaten eggs into the soup in a SLOW and STEADY stream. Don't dump it all in at once!

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.

Protein is essential for muscle repair, immune function, and overall cellular health. Easy to digest: Being mostly liquid and containing soft, cooked ingredients, egg drop soup is a great option for someone whose appetite is impaired by illness and who can't handle large, rich meals.

If it is runny you can add in more corn starch, flour, or other thickeners that you prefer. Egg Drop Soup should be a clear, creamy color with a thick texture with a white-looking ribbon that floats in the soup.

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.

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.

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.

Beating the eggs with cornstarch before adding to the broth thickens them so they will be evenly distributed throughout the broth.

So, yeah: Toss that soup that sat out overnight. Now, to the question of whether or not boiling it will kill off these bugs -- that might be technically true, but it comes with a big caveat. To be completely safe, you'll have to boil the soup vigorously for 10 minutes.

"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.

Which is better for you egg drop soup or hot and sour soup? ›

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.

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.

On a similar note, you should have your soup off your heat source when adding the eggs; too high a temperature, and you'll end up with instant scrambled eggs. Another good trick for making egg ribbons is to add the egg to your soup in a circular motion.

To make a thick Chinese soup, all of the ingredients required tend to be added into a pan at once and cooked slowly, allowing the flavours to infuse each other. The soup is further thickened by adding in a thickener such as tapioca starch or cornstarch.

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).

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.