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!
This soup in rotation along with this has been my lifeline since we got back to Chicago. It’s back to 30 degree days (not awful but still soup weather!) so it’s been keeping me warm and cozy until the weather breaks.
It’s also super helpful that this comes together so stinking fast, especially when you opt out of the crispy won ton strips. Although, let’s be honest, the won ton strips are quite wonderful – both for snacking and topping your soup.
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!
Ingredients
- 3 tablespoons cornstarch
- 2 teaspoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ teaspoon ground turmeric
- â…› 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
- 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.
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This is my go-to egg drop soup recipe! In fact, your blog is the first place I turn for our Asian food cravings. Thank you for all of your amazing recipes. Would love to see you do a version of egg foo young sometime!
I love eating egg drop soup! My only modification to this recipe is adding lion’s mane mushroom powder.
I have not made this yet but I am going to. Just one question – do you scramble the eggs together before adding to soup? Thanks PS love your blog and recipes!
#5-7. I believe you want the simmering soup mix to cook the lightly beaten eggs as you add and stir for several minutes, creating the thin ribbons of egg.
Best of luck!
Great recipe, the ginger made it so good. Served with the boat chilli sauce! Thank you I love your website!
Just made this today even though it’s already getting hot in Texas. So so good!!
I added ramen noodles
Just made this for lunch, it was tasty and easy. Skipped the wonton strips and ate with bread. I’m thinking to make it more robust by adding dumplings next time.
I would love to try that as well! 🙂
maybe add a bit of finely shredded chicken?Â
That would be good. I’m going to add a couple of cups of frozen mixed veggies.
These additions sound amazing!