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5.0 from 39 votes

Egg Drop Soup

So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Course: Appetizer , Soup
Cuisine: Asian

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 rice wine vinegar
  • 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 won ton wrappers, cut into strips

Instructions

    Cup of Yum
  1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
  2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  3. Heat sesame oil in a large stockpot or Dutch oven over medium heat.
  4. Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.
  5. Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.
  6. Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.
  7. Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
  8. Serve immediately with won ton strips, garnished with green onions, if desired.