Potato starch is preferable to corn starch for thickening egg drop soup as it provides a clearer broth, goes further as a thickener, and has a neutral flavor.
Using potato starch for thickening in egg drop soup involves making a slurry, mixing five tablespoons of starch with seven tablespoons of water before adding to the boiling liquid.
Incorporating egg noodles or ramen can enhance your egg drop soup; remember to reduce the potato starch slurry to avoid an overly thick consistency.
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