5 from 39 votes
Egg Drop Soup
Egg Drop Soup features a warm, silky broth thickened with cornstarch and brightened with turmeric and white pepper. The beaten eggs are gently stirred in, creating delicate ribbons throughout the soup, complemented by fragrant ginger, garlic, and toasted sesame oil. Crispy wonton strips add a crunchy contrast, making it a comforting and texturally interesting dish, ideal for a light meal or starter.
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 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.
Cup of Yum