Egg Drop Soup

This egg drop soup is a takeout favorite made so easily at home with just a few pantry staples! So cozy, so comforting, made in just 30 min!

Why you’ll love this egg drop soup

• Takeout favorite. This is a classic takeout favorite, and one of the three quintessential soups offered at nearly every Chinese restaurant (alongside wonton soup and hot and sour soup).
• Fast, simple and so cozy. This protein-rich soup comes together in less than 30 minutes requiring just a few pantry staples. It’s also so gentle on the stomach and the best kind of comfort food when you’re feeling under the weather.
• The homemade wonton strips are perfection. The crispy wonton strips take the soup to the next level, perfect for snacking and topping your soup.

How to make egg drop soup

1. Make the crispy wontons. Heat 1-2 inches of neutral cooking oil (vegetable, canola or grapeseed oil) in a Dutch oven over medium-high heat (about 360°F). Add the wonton strips, in batches, and cook until evenly golden brown and crispy, about 1-2 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate.
2. Prep the cornstarch slurry. Whisk together the cornstarch and cold water to make a slurry.
3. Sauté the aromatics. Cook the garlic and ginger in sesame oil over medium heat until fragrant, then stir in the turmeric and white pepper.
4. Simmer. Stir in the chicken stock and simmer until the flavors have blended, about 10 minutes.
5. Thicken the broth. Add the cornstarch slurry to thicken the broth, then add the rice wine vinegar and soy sauce.
6. Stir in the eggs. Lower the heat, then slowly add the beaten eggs in a thin stream while gently stirring the soup until the eggs are set.
7. Serve. Sprinkle with wonton strips and garnish with green onions.

Egg Drop Soup

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

This egg drop soup is a takeout favorite made so easily at home with just a few pantry staples! So cozy, so comforting, made in just 30 min!

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Ingredients

• 3 tablespoons cornstarch
• ¼ cup water
• 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) wonton wrappers, cut into strips

Instructions

• 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.
• Reduce the heat to low. While stirring the soup, gradually add eggs in a slow steady stream. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
• Serve immediately with wonton strips, garnished with green onions, if desired.

For the crispy wontons

• Heat vegetable oil in a Dutch oven over medium high heat. Working in batches, add wonton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

Equipment

Dutch Oven

Notes

• Make a cornstarch slurry. Adding cornstarch directly into the soup can cause lumps. Always use a mixture of cornstarch and cold liquid (aka cornstarch slurry) to thicken the broth, stirring constantly to avoid clumps.
• Turmeric has many purposes. Turmeric provides a subtle peppery note while also adding a rich, vibrant yellow color to the soup without adding food coloring.
• Use good-quality stock. The better quality your stock, the better your egg drop soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
• Lower the heat. Reduce the heat to the lowest setting before adding in the eggs in a slow, thin stream. A rolling boil will scramble the eggs instead.
• Cut wonton wrappers into strips. Using a sharp knife or pizza cutter, cut the refrigerated wonton wrappers into strips, about 1/2- to 3/4-inch thick.
• Cook in batches. Fry the wonton strips in batches to maintain a consistent oil temperature and to avoid an overcrowded pan, giving them an extra, crispy, crunchy texture all around.

Course: Soup

Cuisine: Asian

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