Quick & Easy Egg Drop Soup Recipe (Paleo, Whole30) (2024)

FAQs

What broth is egg drop soup made of? ›

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.

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.

Drizzle the eggs into the hot broth.

Holding the fork used for whisking over the bowl, pour the eggs slowly through the tines, stirring the broth gently with your other hand with a wooden spoon as you pour. Let the soup simmer undisturbed for a few seconds to finish cooking the eggs.

Your at-home clear liquid diet may include:

Vegetable, chicken or beef broth (should be low-fat or fat-free). You can add in a beaten egg white or Eggbeaters to boiling broth for a healthy “egg drop” soup. 100% clear fruit juice (apple, cranberry, grape) diluted with water (2 ounces of juice to 2 ounces of water)

Flavors: Elements of Authentic Chinese Cooking

Most egg drop soup recipes use cornstarch as a thickener, but my dad prefers potato starch for a few reasons.

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.

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

Be sure not to overuse the cornstarch in this recipe. If you add too much, the soup may start to look slimy and too thick.

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.

Food selection before inspection Food that can be eaten: White rice, white noodles, white bread, steamed egg, egg drop soup, smashed and minced lean meat, peeled chicken, duck, fish, dried bean curd, tofu, Vegetarian chicken, soy milk, filtered vegetable juice, various kinds of filtered juice, and peeled ripe melons.

Why do people eat egg drop soup? ›

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.

Is applesauce OK for a clear liquid diet? No, applesauce is not clear or liquid. It is considered a soft food, according to Arnaout.

It takes more than just chicken broth and soy sauce to make a Chinese soup broth! Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something.

Broth, also known as bouillon (French pronunciation: [bu. jɔ̃]), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.