Too thin egg drop and hot and sour soup
I've made egg drop soup and hot and sour soup many times, always with corn starch. I've experimented with amounts of corn starch added to the broth, but it always turns out just as thin as it was before I added the starch. Am I doing something wrong, or does corn starch expire?
I don't want it gloppy like takeout, but a bit more body than plain store bought broth would be great.
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5 Comments
Try making a cornstarch slurry instead. Stir 2 or 3 teaspoons of cornstarch into a couple tablespoons of water until combined and not lumpy. Then add a small amount at a time to the hot soup. Be sure to let the soup come to a boil after adding the slurry or it won't thicken properly. Adding just some of the slurry at a time lets you control how thick the soup becomes. Hope that helps!
If you are looking for something a bit thicker, try some others like potato or flour. These also have their pros and cons. Arrowroot also makes a light textured soup but cannot be reheat.
Here's a nice little guide:
https://www.thespruce.com/gravy-thickeners-1809221