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Dutchess_lll's avatar

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

Asked by Dutchess_lll (8467points) August 8th, 2019

I looked up recipes on line. They all call for corn starch to thicken it, which is good, but it turns the soup brown. It’s still good but not what I want.
So how do they achieve that golden clear color?

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6 Answers

raum's avatar

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.

Kardamom's avatar

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.

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

KNOWITALL's avatar

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.

mazingerz88's avatar

They don’t really…drop the egg? :)

Dutchess_lll's avatar

Well yes they do.

Dutchess_lll's avatar

So the resturaunts don’t use soy sauce.

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