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
Scale
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.
