How do the Chinese restaurants achieve that clear, golden colored egg drop soup?

Uhhh…what kind of cornstarch do you use? I’ve never had corn starch turn brown by itself. It’s usually clear until you add something dark like soy sauce.

Here is a video on how to make restaurant style egg drop soup. It shouldn’t turn brown. You can also use veggie broth, just don’t use a tomato or beef based broth.

https://youtu.be/jz_biNsaOSY

And here is another recipe, that has additional flavoring options.

https://www.thekitchn.com/how-to-make-egg-drop-soup-159379

Ya just the soy makes it dark. Maybe the heat was too high? I always heard to take it slow. Now i really want some with the crunchy noodles.

They don’t really…drop the egg? :)

Well yes they do.

So the resturaunts don’t use soy sauce.