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Egg drop soup, or Danhuatang, is a classic staple soup in Chinese cuisine. It’s delicious, fills you with comfort and warmth, and can easily be replicated at home.
As the name suggests, egg drop soup is made by dropping whisked eggs in broth, forming light, flower-like clusters. With such a simple preparation, this soup can be dressed up with numerous ingredients, making it a versatile dish.
Egg drop soup is a broth base with only a few ingredients added. There’s a lot of flavor for a soup that’s oh-so-simple. So what’s the best part? Egg drop soup offers several health benefits for the whole family.
There is an incredible amount of protein and vitamin C in this dish – your eyes, skin, and teeth will seriously thank you. In addition, egg drop soup is low in saturated fats and carbs and high in potassium. So we’re not saying it’s in your best interest to have egg drop soup, but we’re here for all the benefits it offers.
With so many egg drop soup varieties in restaurants, it can be intimidating to make if you don’t know where to start. But thankfully, egg drop soup is a cinch to create at home. You’ll need a few ingredients, and you’re ready to go!
This soup is not only easy to replicate, no matter your culinary prowess. All it takes is just about 15 minutes, starting from cooking to pure enjoyment. That’s quicker than the takeout guy down the street!
Cooking egg drop soup comes together fast and easy. Use your prep time right, and get all ingredients chopped and measured ahead of time. The broth comes together first, making it thicker and full of delicious spices. Add the veggies for a second and third layer of flavor.
When all the ingredients are well combined, you’ll add the whisked egg mixture, creating little egg ribbons. The texture of a fresh bowl of egg drop soup is unmatched. It can be equated to a bowl of chicken noodle soup, just without the chicken. The egg ribbons are a perfect texture replacement for the noodles as well. If you’ve added mushrooms for extra umami, you won’t be missing anything.
To make your own egg drop soup at home, here’s what you’ll need:
Start by making a cornstarch slurry. Add a couple of tablespoons of cornstarch to the water and combine. This is what will thicken the broth, so you want it ready ahead of time.
Your base should consist of two cups of chicken broth or stock. Bring the pot to a boil on high heat. Add a teaspoon of soy sauce, a teaspoon of ground ginger, and garlic salt to taste.
You’ll then want to add chopped green onions and sliced mushrooms to the broth. Once it comes to a boil, add the cornstarch slurry. Whisk to combine and reduce heat to low. Let the broth simmer, then add in the corn.
After a few minutes of simmering, add your whisked eggs mixture. Simply pour in your beaten eggs slowly and in a steady stream. Remove the pot from heat, add a teaspoon of sesame oil, and quickly stir. Ladle into a small bowl, garnish with some fresh green onion and a sprinkle of coarse sea salt, and enjoy.
There are a few easy egg drop soup recipes out there. These recipes are great at capturing all the flavor and warmth of egg drop soup without complicating the ingredients or steps.
There are a few varieties of egg drop to try, such as tomato egg drop soup, egg flower soup with corn, seaweed egg drop soup, and spinach egg drop soup with chicken.
If you are looking for a good starter, check out Kikkoman Egg Flower Soup Mix with Corn. This soup offers a great base with corn and spinach included. All you’ll need to add is water and egg.
You’ll need to store egg drop soup in an airtight container and place it in the fridge. The soup will last about three to four days in the refrigerator.
Can you freeze egg drop soup? While it is possible to freeze egg drop soup, the texture and consistency will not hold well. When you freeze eggs, they lose their texture. If and when you try to thaw and reheat frozen egg drop soup, the egg will have a rubbery taste. The flavor will still be there, but you will lose a lot of that perfect texture and comfort.
While freezing isn’t the best, reheating from the fridge is manageable. But, you will have to do so delicately. A microwave could be dangerous as it will heat up the soup in hot pockets and could damage the texture of the egg. So, your best bet is to slowly heat the soup on the stove. Simmer at a low temperature until it is heated through, and it will be ready to serve.
Egg drop soup is a Chinese soup served before, with, or after the entrees. If you want to stick to other conventional Chinese appetizers, we have a few suggestions. Egg rolls, crab rangoon (a wonton filled with cream cheese, scallions, and crab meat), and fried rice are perfect pairings. They’re salty and savory and packed with flavors.
Chinese egg drop soup is not only delicious, but it is also nutritious. You’ll get so many health benefits that it’s almost a risk not to indulge in your soup cravings.
We are sure that between our instructions and recommended recipes, you’ll find the right mix of flavors and ingredients for you. So don’t wait for a rainy day — enjoy your own version of egg drop soup tonight!
Check out Umamicart for all your Asian grocery needs, delivered straight to your door!
The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health | PMC
Microwave processing: Effects and impacts on food components | NIH
Association between egg consumption and elevated fasting glucose prevalence in relation to dietary patterns in selected group of Polish adults | PMC
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