If you’re craving a comforting bowl that perfectly blends silky, savory broth with delightful crunch, the Egg Drop Soup with Crispy Wonton Strips Recipe is an absolute must-try. This dish takes the classic smooth and flavorful egg drop soup to the next level by adding those irresistibly crispy wonton strips that bring texture and fun to every spoonful. It’s a beautiful balance of lightness and crunch, warm spices and freshness, proving that simple ingredients can create magical comfort food that’s perfect any time you want a taste of homemade goodness.
Ingredients You’ll Need
Getting ready to make this soup is a breeze because it uses simple, pantry-friendly ingredients that each play a crucial role in building the soup’s vibrant flavor and satisfying texture. From aromatic spices and garlic to the all-important crispy wonton strips, every component brings something special to the bowl.
- 3 tablespoons cornstarch: This is your secret to a slightly thickened, silky broth that carries all the flavors beautifully.
- 2 teaspoons toasted sesame oil: Adds a warm, nutty aroma that instantly elevates the soup’s depth.
- 3 cloves garlic, minced: Provides a fragrant punch that wakes up the palate.
- 1 tablespoon freshly grated ginger: Fresh ginger offers brightness and a gentle spicy note, balancing the richness.
- ½ teaspoon ground turmeric: Brings a lovely golden hue and subtle earthiness to the soup.
- â…› teaspoon ground white pepper: Adds a mild heat that perfectly complements the delicate egg ribbons.
- 5 cups chicken stock: The heart of the soup, delivering rich, savory sustenance.
- 1 tablespoon mild acidic ingredient (e.g., rice wine vinegar): Injects a light tang that lifts the overall flavor.
- 2 teaspoons reduced sodium soy sauce: For a touch of umami without overpowering saltiness.
- 4 eggs, lightly beaten: The star ingredient, transforming the broth into beautifully silky ribbons.
- 1 green onion, thinly sliced: Adds fresh, crisp crunch and vibrant color as garnish.
- 1 cup vegetable oil (for frying): Essential for creating the golden crispy wonton strips that make this soup truly special.
- 1 (12-ounce) package wonton wrappers, cut into strips: The deliciously crispy topping that adds fantastic texture contrast.
How to Make Egg Drop Soup with Crispy Wonton Strips Recipe
Step 1: Fry the Wonton Strips
Start by heating the vegetable oil in a skillet or Dutch oven over medium-high heat. Once hot, fry the wonton strips in small batches until they turn a beautiful golden color and become irresistibly crispy—this usually takes just 1 to 2 minutes. Use a slotted spoon to remove them and drain on paper towels so they stay crisp and perfect for topping your soup.
Step 2: Prepare the Cornstarch Slurry
While the wontons cool, whisk together the cornstarch with ¼ cup of water in a small bowl. This slurry will be stirred into the broth later, helping to thicken it just enough to hold the luscious egg ribbons.
Step 3: Infuse Aromatics and Spices
In a large pot over medium heat, warm the toasted sesame oil and add the minced garlic and freshly grated ginger. Sauté for about a minute until the air fills with their fragrant magic. Then stir in the turmeric and ground white pepper—these spices set the flavorful and golden foundation for the soup.
Step 4: Build the Broth
Pour in the chicken stock and bring the mixture up to a gentle boil. After boiling, reduce the heat and let it simmer for 5 to 10 minutes, allowing the flavors to meld together beautifully.
Step 5: Thicken the Soup
Slowly whisk in the cornstarch slurry you prepared earlier, stirring continuously. This is where the broth starts to thicken slightly, becoming smooth and velvety, which takes about 3 minutes of gentle cooking.
Step 6: Add Acidity and Umami
Stir in the mild acidic ingredient like rice wine vinegar and reduced sodium soy sauce. These two components add layers of complexity—the vinegar brightens while the soy sauce deepens the savory notes.
Step 7: Create the Egg Ribbons
Reduce the heat so the soup is just simmering. Slowly pour the beaten eggs into the broth while stirring gently with a fork. This motion helps form delicate, silky ribbons of egg that float gracefully in the soup. Let it cook for another 2 minutes until the eggs are set but still tender.
Step 8: Serve with Crispy Wonton Strips
Ladle the soup into bowls and generously top each serving with those golden crispy wonton strips. Garnish with the fresh green onion slices to add crunch and color. Your Egg Drop Soup with Crispy Wonton Strips Recipe is ready to warm your soul!
How to Serve Egg Drop Soup with Crispy Wonton Strips Recipe
Garnishes
While green onions are the classic topping, feel free to sprinkle toasted sesame seeds or a drizzle of chili oil for an extra touch of flavor and visual appeal. These garnishes elevate the soup’s personality and make each bowl as inviting as possible.
Side Dishes
This soup pairs beautifully with light Asian-inspired sides such as steamed dumplings, sautéed baby bok choy, or a simple cucumber salad dressed with rice vinegar. These accompaniments complement the soup without overpowering its delicate balance.
Creative Ways to Present
For a fun twist, serve the Egg Drop Soup with Crispy Wonton Strips Recipe in individual teacups or small bowls at a casual dinner party. Floating edible flowers or thinly sliced chilies can add a splash of elegance and surprise that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover egg drop soup can be stored in an airtight container in the refrigerator for up to 2 days. Note that the wonton strips will lose their crunch if stored together with the soup, so keep them separate and add just before serving.
Freezing
Freezing egg drop soup is not recommended because the delicate egg ribbons tend to become rubbery and the texture of the broth can change upon thawing. It’s best enjoyed fresh for optimal flavor and texture.
Reheating
Gently reheat leftover soup on the stovetop over low heat, stirring occasionally to prevent the eggs from overcooking or clumping. Avoid microwaving as it can unevenly cook the eggs and alter the soup’s smooth consistency.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! Using vegetable stock makes this recipe vegetarian-friendly and still delivers a flavorful base. Just ensure it’s a good-quality stock to maintain the soup’s rich taste.
How do I get the perfect egg ribbons?
Pour the eggs slowly into gently simmering broth while stirring steadily with a fork or chopsticks. This technique creates those delicate, silky ribbons that define egg drop soup.
What can I substitute for wonton wrappers?
If wonton wrappers aren’t available, you can try using spring roll wrappers or even thinly sliced tortilla strips, fried until crisp. The key is a thin dough that crisps up well.
Is it possible to make this soup gluten-free?
Yes, substitute the soy sauce with tamari or a gluten-free soy sauce alternative, and ensure the wonton wrappers are gluten-free or use a suitable substitute for the crispy strips.
Why is the soup slightly thickened?
The cornstarch slurry gives the broth a light and velvety thickness that helps suspend the egg ribbons and enhances mouthfeel without making it heavy.
Final Thoughts
The Egg Drop Soup with Crispy Wonton Strips Recipe is one of those dishes you’ll find yourself making again and again, whether for a quick lunch, a cozy dinner, or a special occasion. Its harmonious flavors and contrasting textures make it incredibly satisfying and memorable. I can’t wait for you to try it and enjoy every silky, crunchy, fragrant spoonful just like I do!
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Egg Drop Soup with Crispy Wonton Strips Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Frying
- Cuisine: Chinese
Description
This classic Egg Drop Soup is a comforting, flavorful broth enriched with ginger, garlic, turmeric, and white pepper. Delicate egg ribbons and crispy fried wonton strips add texture and delicious contrast, making it an easy-to-make appetizer or light meal that comes together in just 30 minutes.
Ingredients
Sauce and Broth 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
Egg and Garnish
- 4 eggs, lightly beaten
- 1 green onion, thinly sliced
Fried Wonton Strips
- 1 cup vegetable oil (for frying)
- 1 (12-ounce) package wonton wrappers, cut into strips
Instructions
- Fry Wonton Strips: Heat the vegetable oil in a skillet or Dutch oven over medium-high heat. Fry the wonton strips in batches for 1-2 minutes or until golden and crispy. Remove and drain on paper towels to remove excess oil.
- Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch with ¼ cup of water until smooth. Set this slurry aside; it will be used later to thicken the soup broth.
- Sauté Aromatics: Heat the toasted sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger and cook for about 1 minute until fragrant. Stir in the ground turmeric and white pepper to release their flavors.
- Simmer Broth: Pour in the chicken stock and bring it to a boil. Once boiling, reduce the heat to a simmer and let it cook for 5-10 minutes to develop the flavors.
- Thicken Broth: Gradually whisk in the cornstarch slurry and continue cooking and stirring the broth for about 3 minutes until it thickens slightly.
- Add Seasonings: Stir in the mild acidic ingredient (like rice wine vinegar) and the reduced sodium soy sauce to enhance the soup’s depth and balance the flavors.
- Incorporate Eggs: Slowly pour the lightly beaten eggs into the simmering broth while continuously stirring with a fork or chopsticks. This technique creates delicate egg ribbons. Cook the soup for an additional 2 minutes until the eggs are fully set.
- Serve: Ladle the soup into bowls and top each serving with the crispy fried wonton strips and a sprinkle of thinly sliced green onions for garnish. Serve immediately for best texture and flavor.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- You can adjust the amount of soy sauce and vinegar to taste depending on your preference.
- Ensure the eggs are poured slowly and stirred gently to create delicate ribbons rather than clumps.
- Use fresh green onions for the best garnish flavor and color contrast.
- Leftover wonton strips can be stored in an airtight container for up to 2 days but are best fresh.
