Egg Drop Soup
User Reviews
5
Egg Drop Soup
Description
Egg Drop Soup combines chicken stock infused with garlic, ginger, turmeric, and white pepper, thickened slightly with a cornstarch slurry for body. As beaten eggs are slowly streamed into the simmering broth while stirring, they cook into delicate ribbons, producing a smooth and silky texture. The toasted sesame oil adds a rich aroma to the broth, enhancing its depth of flavor. Crispy fried wonton strips prepared separately provide a crunchy contrast when served on the side or sprinkled over the soup.
This soup works well as a light starter or a simple meal when paired with steamed rice or vegetables. The warm broth and tender egg ribbons offer soothing comfort, especially on cooler days.
The recipe includes tips for achieving crisp wonton strips by frying in batches until golden and draining on paper towels. The cornstarch thickening step is carefully timed to ensure the soup has a gentle viscosity that suspends the egg ribbons without becoming too thick. Adding rice wine vinegar and reduced sodium soy sauce provides a balanced tang and saltiness at the end, rounding out the flavors.
Ingredients
- 3 tablespoons cornstarch
- 2 teaspoons sesame oil toasted
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- ½ teaspoon Turmeric ground
- ⅛ teaspoon ground white pepper
- 5 cups chicken stock
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce reduced sodium
- 4 egg lightly beaten
- 1 green onion thinly sliced
For the crispy wontons
- 1 cup vegetable oil
- 1 won ton wrappers 12-ounce package, cut into strips
Instructions
- 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.
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- Heat sesame oil in a large stockpot or Dutch oven over medium heat.
- Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.
- Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.
- Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.
- 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.
- Serve immediately with won ton strips, garnished with green onions, if desired.
User Reviews
Overall Rating
5
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