How to Cook Egg Drop Soup
You might remember egg drop soup from your childhood, and if you haven’t tried it in quite some time, you’re in for a real treat! This recipe has all the delicious flavors of traditional Chinese egg drop soup, but with more lean protein and much less fat and cholesterol. Plus, since the recipe uses dried shiitake mushrooms, you can make this soup on even the busiest of weeknights!
How to choose good eggs
When shopping for eggs, be sure to get ones from a trusted local source and check for any best before dates on packages. Although a bit of aging won't hurt your egg, once it's passed its prime you'll notice that it's easier to crack and won't bind as well when beaten. In fact, those sell-by or use-by dates aren't set in stone—it's totally safe (and perfectly legal) to eat eggs beyond those dates so long as they look good and smell fine. Those dates are there as a general rule of thumb more than anything else—restaurants usually toss them after seven days, but if an egg is still good at week eight then there's no reason you can't keep cooking with it!
The importance of chicken stock
Chicken stock is one of those things that many people don’t realize how important it is until they start cooking. Chicken stock adds a lot of flavor and depth to soup, particularly egg drop soup. Chicken stock gives your soup a smoother texture and imparts an extra layer of flavor in each spoonful. It also helps thicken up your broth, so if you find yourself using low-sodium chicken broth instead of full-fat versions, use chicken stock to add some thickness back into your soup. Using a combination of chicken fat and herbs will still give you most of what you need without adding too much sodium or extra calories—plus it makes your dish taste even better!
The key to good flavor is ginger
Ginger is just about everyone’s favorite ingredient in Asian food. But before you add it, you have to get your broth just right: In a medium saucepan over high heat, bring two quarts of water and two cups of chicken stock (or 2 tablespoons of miso paste dissolved in 2 cups of hot water) to a boil. Season with 1/2 teaspoon sea salt. After turning off the heat, use a ladle or spoon to pour one-third cup of vinegar into the liquid. Vinegar will make your soup clear without needing egg later on (which can cloud things up). When you taste it now, do so cautiously—it will be very hot!—and adjust with more salt if needed. Set aside while you prepare other ingredients.
Season with salt and pepper
When you're learning how to cook egg drop soup, seasoning is an important factor. Salt and pepper are both essential seasonings for helping bring out a rich flavor in your soup. You'll also want to consider adding other spices such as garlic powder, ginger or red pepper flakes depending on your taste preferences. Many people who learn how to cook egg drop soup will use chicken broth or vegetable broth instead of water because it adds another layer of depth that you can't get from water alone. Use low-sodium chicken broth so that you don't over-season your food with salt too much.
Add the beaten eggs
Once all of your other ingredients are in place, add your beaten eggs. The eggs will cook as they float into your simmering soup and create thin strands of egg that give it a very unique texture. Make sure you don’t add them too early or they will scramble and create large chunks rather than strands. If you try cooking with egg drop soup at home, pay close attention to your heat level and don’t let your soup come to a full boil once you have added it—this will prevent both scrambling and hard-boiled eggs.
Eat your egg drop soup while it’s hot!
To enjoy your egg drop soup without first having it stick to your spoon, be sure to eat it while it’s still hot. This is important because any food that gets too cold will become thick and gelatinous when stirred. (Have you ever tried adding milk or cream to a bowl of ice cream? It doesn’t work well!) Once your soup is cool, turn off the heat and let your soup sit for 5 minutes before stirring in any egg. If you’re not planning on eating right away, give your soup a few more minutes before adding eggs. Then use chopsticks or something else thin enough not to leave chunks behind—you want everything stirred in as smoothly as possible!
Alternative to using cornstarch as thickener
Since cornstarch is a typical thickener in many Asian-style soups, it’s nice to know an alternative when it’s not available. For example, some Chinese restaurants use an egg-based broth thickened with beaten eggs instead of cornstarch. The method is much healthier for you, and will result in a much creamier soup (but does mean you have scrambled eggs floating around at the bottom of your bowl). Here’s how it works: After making stock and letting it cool slightly, drop two eggs into a separate pot. Beat them slightly. Add 1/4 cup cold water to your stock (to help avoid curdling) and then add in 2 tbsp of cornstarch per pint of liquid.
Why coconut oil is important in Asian cooking
Coconut oil adds a wonderful flavor that is found in many Asian dishes, including Chinese stir-fry and Thai curries. You can add coconut oil to your stir-fry about 2 minutes before you serve it for a quick taste that will leave your friends asking for more. Be careful not to overcook it, though. Coconut oil is high in saturated fat and smoking point at 350 degrees Fahrenheit, so if you cook it too long it will burn up all of its flavor and leave only an empty taste behind.
Unsalted food is like garbage
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