Description
This classic Egg Drop Soup recipe offers a comforting, savory broth enriched with delicate egg ribbons, fresh ginger, and garlic. Crispy wonton strips add a delightful crunch, making it a perfect appetizer or light meal that’s quick and easy to prepare in about 30 minutes.
Ingredients
Scale
Main Ingredients
- 3 tablespoons cornstarch
- 2 teaspoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ teaspoon ground turmeric
- â…› teaspoon ground white pepper
- 5 cups chicken stock
- 1 tablespoon mild acidic ingredient (e.g., rice wine vinegar)
- 2 teaspoons reduced sodium soy sauce
- 4 eggs, lightly beaten
- 1 green onion, thinly sliced
For Frying
- 1 cup vegetable oil (for frying)
- 1 (12-ounce) package wonton wrappers, cut into strips
Instructions
- Fry Wonton Strips: Heat vegetable oil in a skillet or Dutch oven over medium-high heat. Fry the wonton strips in batches for 1-2 minutes until golden and crispy. Drain them on paper towels to remove excess oil.
- Prepare Cornstarch Slurry: Whisk the cornstarch with ¼ cup water in a small bowl until smooth and set aside. This will be used later to thicken the soup.
- Sauté Aromatics: In a large pot, heat the toasted sesame oil over medium heat. Add the minced garlic and freshly grated ginger, cooking for about 1 minute until fragrant. Stir in the ground turmeric and white pepper for added warmth and subtle spice.
- Add Stock and Simmer: Pour in the chicken stock and bring it to a boil. Once boiling, reduce the heat to low and let it simmer gently for 5-10 minutes to develop the flavors.
- Thicken the Broth: Stir the prepared cornstarch slurry into the simmering broth. Continue cooking and stirring for about 3 minutes until the soup thickens slightly to a silky texture.
- Add Seasonings: Stir in the mild acidic ingredient, such as rice wine vinegar, and reduced sodium soy sauce to give the soup a balanced taste with a hint of tang and umami.
- Create Egg Ribbons: Slowly pour the lightly beaten eggs into the simmering broth while stirring gently with a fork. This technique helps to create delicate, silky ribbons of cooked egg. Continue to cook for 2 more minutes until the eggs are fully set.
- Serve: Ladle the hot soup into bowls. Top with the crispy fried wonton strips and garnish with thinly sliced green onions for a fresh, crunchy contrast. Serve immediately for the best taste and texture.
Notes
- Ensure the oil for frying wonton strips is hot enough to prevent them from absorbing too much oil; oil temperature should be around 350°F (175°C).
- You can substitute chicken stock with vegetable stock to make a vegetarian version, omitting wonton strips if desired.
- For added flavor, consider adding a few drops of soy sauce or chili oil when serving.
- Egg drop soup is best consumed immediately to enjoy the crispy wonton strips and delicate egg textures.
- If you prefer a thicker soup, increase the cornstarch slurry slightly, but add gradually to avoid over-thickening.
