10 Minute Homemade Egg Drop Soup Recipe (2024)

FAQs

What is a substitute for MSG in egg drop soup? ›

A substitute for MSG in egg drop soup is to use umami-rich ingredients like soy sauce, fish sauce, nutritional yeast, or chicken or mushroom bouillon for added depth of flavor without MSG.

It's okay if you have to adjust while cooking – if it's too thin, add more cornstarch. If it's too thick, add more water, stock, or broth.

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.

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).

Soy sauce and other commercial sauces

Soy sauce is a good substitute, rich in umami. As with broth cubes, first check the list of ingredients to ensure that there is no MSG added. Oyster sauce, fish sauce (nam pla), and Worcestershire sauce can also be used to enhance the taste of dishes.

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.

Egg drop soup is quite healthy. Egg drop soup calories and carbohydrates are low, which makes the dish good for people watching their weight. While the chicken broth and eggs are nutritious, this soup has the drawback of being high in sodium. However, you can reduce the saltiness by making the dish at home.

Mix cornstarch and water in a bowl until it forms a slimy, gooey substance. Pour the mixture into a ziplock bag and seal it. Place the bag in a container and drop the egg on top of it. The oobleck cushion will absorb the impact, protecting the egg.

Yes. It's very low calorie and packed with protein. One bowl of soup (about 1 cup) is only 71 calories.

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.

Is egg drop soup good for your stomach? ›

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.

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.

Fermented foods.

Foods such as soy sauce, kimchi (fermented vegetables), miso (soybean paste), and natto (fermented whole soybeans) are fermented. The fermentation process, like the curing process, also breaks down glutamate into free glutamate and gives a stronger umami taste.

Monosodium glutamate (MSG) is a flavour enhancer that improves the savoury experience of foods and is the prototypical chemical associated with the 'umami' taste⁽, ^{1 – 3 )}.

Chinese food and soups contain monosodium glutamate (MSG) as the main addictive ingredient. A sensitive individual may suffer from headache, giddiness, sweating, abdominal pain, and urticaria within a few hours of consumption of MSG.

If you don't have cornstarch handy, flour is a similar alternative that can be used to thicken soup (for a gluten-free option, you can also use arrowroot flour). There are a few ways to incorporate flour into soup, which work to avoid clumping and the raw taste of flour.