Homemade egg drop soup is an excellent comfort food any day of the year.
One of my favorite indulgences at any Chinese restaurant is egg drop soup.
The only problem with restaurant egg drop soup is the cornstarch. It’s what gives the soup that glossy sheen, as well as that slightly thickened consistency. The dark yellow, obviously artificially colored yellow I can do without, but the thickness is part of the charm of egg drop soup. It has to stay.
My remedy for cornstarch in the egg drop soup is easy. Replace it with xanthan gum. Although, I don’t make my soup quite as thick as they do in some restaurants. Just thick enough to add a little extra body to the broth to help suspend the egg.
Another quick note on flavor. Sesame oil can be quite strong. The longer this soup simmers, the more that flavor blends into the other flavors of the soup. I prefer the sesame oil to be less pronounced, but at the same time I don’t think the soup has the right flavor without it. This is one ingredient you can play around with to get it to your liking.
As an Amazon Associate I earn from qualifying purchases.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Information is provided to the best of my ability. You are ultimately responsible for all decisions pertaining to your health. Please read our full nutrition disclaimer for more information.
If you like this recipe, check out these other recipes for more inspiration