Why You’ll Love This Recipe
This homemade Egg Drop Soup is quick, flavorful, and comforting. It boasts a silky egg ribbon texture and fragrant broth, all without complicated steps or hard-to-find ingredients. The addition of crispy wonton strips adds the perfect crunch, making it a satisfying starter or light meal.
ingredients
For the Soup
- 3 tablespoons cornstarch
- 2 teaspoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ teaspoon ground turmeric
- ⅛ teaspoon ground white pepper
- 5 cups chicken stock
- 1 tablespoon mild acidic ingredient
- 2 teaspoons reduced sodium soy sauce
- 4 eggs, lightly beaten
- 1 green onion, thinly sliced
For the Crispy Wontons
- 1 cup vegetable oil
- 1 (12-ounce) package wonton wrappers, cut into strips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. In batches, fry wonton strips until golden brown and crispy (1-2 minutes). Transfer to paper towel-lined plate to drain.
- In a small bowl, whisk cornstarch with ¼ cup water; set aside.
- Heat toasted sesame oil in a large pot over medium heat. Add garlic and ginger; cook until fragrant, about 1 minute. Stir in turmeric and white pepper.
- Pour in chicken stock and bring to a boil. Reduce heat and simmer 5-10 minutes for flavors to meld.
- Stir in cornstarch slurry and cook, stirring frequently, until broth thickens slightly (about 3 minutes).
- Add mild acidic ingredient and soy sauce.
- Gradually pour eggs into simmering broth in a slow, steady stream while stirring with a fork to create delicate egg ribbons. Cook about 2 minutes until eggs are set.
- Serve immediately topped with crispy wonton strips and garnished with sliced green onions if desired.
Servings and timing
- Yield: 6 servings
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Substitute chicken stock with vegetable broth for vegetarian version.
- Add chopped spinach or bok choy for extra greens.
- Use white or black pepper to adjust spiciness.
- Garnish with fresh cilantro or sliced chili for extra flavor.
storage/reheating
- Storage: Keep soup and wonton strips separate in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat soup gently on stovetop; crisp wontons fresh in a skillet or oven.
FAQs
Can I skip the wonton strips?
Yes, but the crispy texture adds a nice contrast.
How do I avoid clumping when adding eggs?
Pour eggs slowly while stirring gently to form ribbons.
Can I make this vegan?
Use vegetable broth and omit wonton strips or use vegan versions.
Can I use cornstarch substitute?
Arrowroot powder or tapioca starch can work similarly.
Can I add more vegetables?
Yes, shredded carrots or mushrooms complement this soup well.
How to make broth more flavorful?
Simmer broth with ginger slices or dried mushrooms before cooking.
Can I freeze this soup?
Eggs may separate after freezing; best enjoyed fresh.
How do I make eggs fluffy?
Stir eggs continuously when adding to hot broth.
Can I use whole eggs?
Yes, but for a more delicate texture, egg whites or yolks alone work well.
Conclusion
This Egg Drop Soup is a fast, comforting dish with silky egg ribbons and a flavorful broth enriched with aromatic spices. The crunchy wonton strips provide delightful texture, making it a perfect starter or light meal any time you crave something cozy and delicious.
Print
Egg Drop Soup
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
A comforting homemade Egg Drop Soup with silky egg ribbons, fragrant broth, and crispy wonton strips for a perfect texture contrast. Easy to prepare with simple ingredients for a cozy starter or light meal.
Ingredients
3 tablespoons cornstarch
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
½ teaspoon ground turmeric
⅛ 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
1 cup vegetable oil (for frying)
1 (12-ounce) package wonton wrappers, cut into strips
Instructions
- Heat vegetable oil in a skillet or Dutch oven over medium-high heat. Fry wonton strips in batches until golden and crispy (1-2 minutes). Drain on paper towels.
- Whisk cornstarch with ¼ cup water in a small bowl; set aside.
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger; cook 1 minute until fragrant. Stir in turmeric and white pepper.
- Add chicken stock; bring to boil. Reduce heat and simmer 5-10 minutes.
- Stir in cornstarch slurry; cook and stir until broth thickens slightly (about 3 minutes).
- Add mild acidic ingredient and soy sauce.
- Slowly pour eggs into simmering broth while stirring with a fork to form delicate ribbons. Cook 2 minutes until set.
- Serve immediately, topped with crispy wonton strips and garnished with green onions.
Notes
Use vegetable broth for a vegetarian version.
Add greens like spinach or bok choy for extra nutrition.
Adjust pepper types for desired spiciness.
Garnish with cilantro or sliced chili for flavor variation.
Store soup and wonton strips separately to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Frying, simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 150-180 kcal
- Sugar: 1-2 g
- Sodium: Approx. 600-800 mg
- Fat: Approx. 8-10 g
- Saturated Fat: Approx. 1.5-2.5 g
- Unsaturated Fat: Approx. 6-7 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 10-12 g
- Fiber: Approx. 0.5-1 g
- Protein: Approx. 8-10 g
- Cholesterol: Approx. 140-160 mg
