The egg drop soup and hot and sour soup are classic Chinese soups popularly served in Chinese restaurants.
Both dishes are broth-based soups often served as appetizers, however, they could also be the main dish of a meal.
These soups are highly nutritious, and they are sometimes prepared as traditional remedies to cold.
The egg drop soup and hot and sour soup are made using different ingredients, they also have different flavors, and in this post, we are going to find out the difference between these two classic Chinese soups.
Difference between hot and cold and egg drop soup
Hot and sour soup is a spicy and tangy soup that is made from a variety of ingredients including mushrooms, peppers, rice vinegar and bamboo shoot while the egg drop soup is mainly made of raw eggs cooked in a chicken broth.
Hot and sour soup
The hot and sour soup is a traditional Chinese soup with sour and spicy flavors often served in Chinese restaurants as an appetizer
It a delicious low calorie dish that is nourishing, however, this soup also has a high sodium content.
The white and black peppers that are used to season the dish makes it spicy, and the sour taste is from the rice vinegar
This soup is a thick and delicious soup that is well garnished with other ingredients.
Ingredients for hot and sour soup
The soup consists of a broth base and a variety of other ingredients
It could be made with either chicken broth or vegetable broth.
Dried wood ear mushroom, shiitake mushrooms, dried Lily buds, bamboo shoots, rice vinegar, white pepper, black pepper, chili sauce, sesame oil, pepper flakes, soy sauce are used to make this soup. Garlic, onions, and tofu could be added as well
This dish could be garnished with ingredients such as scallions, cabbage and cilantro.
Cornstarch could also be added to this soup as a thickener.
Egg drop soup
The egg drop soup is also known as egg flower soup.
It is also a classic Chinese soup served at restaurants.
Egg drop soup is a quick and easy dish to make. In its simplest form all that you need is raw eggs and a chicken broth.
The raw eggs are first beaten and then eggs are slowly poured into the cooked broth.
When the dish is ready, thin strands of eggs can be seen floating in the broth.
The egg drop soup has a bland flavor, however it can be flavored in a variety of ways using different seasonings.
This meal is a light meal and this dish is often served as an appetizer in restaurants
Egg drop soup is eaten fresh, while the egg is still silky
Ingredients for egg drop soup
The main ingredients in this soup are the chicken broth and raw eggs.
A vegetable broth could be used in place of the chicken broth.
The raw eggs are beaten to a form a uniform mixture and then added to the broth where the eggs appear as thin silky strands within the broth.
The dish could also be garnished with a variety of ingredients such as finely chopped scallions, tofu, bean sprout, corn, this soup may also contain some seafood.
This soup could be seasoned with black pepper and white pepper
The egg drop soup could also be thin or thick, and the thickener used for this dish could be cornstarch or potato starch.
The egg drop soup is a very common soup that is served in Chinese restaurants.
The raw eggs form flowery strands within the broth when they are poured slowly into the broth
Egg drops could also easily be added to any other soup including the hot and sour soup.