Egg drop soup (or no less than its progenitors) originated in China amongst Imperial Cantonese courts. Miso soup, in the meantime, comes from Japan, possible rising to prominence through the Kamakura interval of 1185-1330 (even when miso itself might be initially from China). These soups style radically totally different, which is unsurprising since there’s a huge distinction between Japanese and Chinese language cuisines, from the standpoint of taste profiles, elements, and even cooking strategies.
These cooking strategies are important to tell apart right here. Egg drop soup’s main base is a flavorful hen broth into which a skinny stream of overwhelmed eggs is poured. When it comes to elements, it is a easy soup — however the cooking approach itself is much extra difficult. The eggs should be poured in a skinny stream at simply the precise velocity to kind the soup’s attribute lengthy, steady ribbons, versus giant egg clumps (scrambled egg soup, anybody?) or small egg flakes. Finally, it winds up tasting like hen and eggs, which is smart since these are the soup’s two main elements.