How do you make the thicker yellow egg drop soup that is so good at the Chinese restaurants?

Question

Where I go the soup is so good. I just can not figure out the way it is made with a thicker(yellow)tasteful clear broth plus the egg drops...thanks for any help...

Answer 1

The basic recipe for Egg Drop Soup (also called Egg Flower Soup)
is very simple Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.
INGREDIENTS:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)


PREPARATION:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.


Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Garnish with green onion and serve.

Answer 2

I use cornstarch or arrowroot disolved in cold water. 1 teaspoon to 1/2 cup of water. Bring the broth to a boil and slowly add the mixture (a little at a time), stirring until it reaches the desired thickness. This thickening will not work until the broth is boiling so add slowly or you may get egg drop gravy.

Answer 3

When I make Egg Drop Soup, I use chicken Broth and 2-3 eggs. Add well beaten eggs very slowly to boiling chicken broth. Add green onions to taste and a few drops of soy sauce, if you like.

Answer 4

The reason it's thicker is the corn starch. It keeps the broth more translucent than flour and is more delicate as well.

Answer 5

As with any liquid food that you will like to thicken, use Corn Starch instead of flour and follow directions.............................