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!
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
Equipment
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.
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.