There’s something incredibly comforting and utterly delightful about a warm bowl of Egg Drop Soup with Crispy Wonton Strips Recipe. This classic soup balances silky egg ribbons in a gently seasoned broth with the surprise crunch of golden fried wonton strips, creating a texture and flavor combination you’ll crave again and again. Whether you’re looking for a quick weeknight dinner or a starter that impresses, this recipe delivers soul-soothing goodness that feels homey yet special.
Ingredients You’ll Need
Every ingredient in this Egg Drop Soup with Crispy Wonton Strips Recipe plays a crucial role, from the fragrant ginger and garlic to the crispy wonton strips that add a satisfying crunch. It’s all about layering flavors and textures to make a simple soup truly shine.
- 3 tablespoons cornstarch: Helps thicken the broth to a lovely, silky consistency without making it heavy.
- 2 teaspoons toasted sesame oil: Adds a warm, nutty aroma that elevates the entire soup.
- 3 cloves garlic, minced: Brings in a punch of savory depth to the broth.
- 1 tablespoon freshly grated ginger: Offers a bright, slightly spicy note that pairs beautifully with the garlic.
- ½ teaspoon ground turmeric: Gives the soup a gorgeous golden hue and a subtle earthiness.
- â…› teaspoon ground white pepper: Adds gentle heat and complexity, complementing the delicate broth.
- 5 cups chicken stock: The rich base that carries all the wonderful flavors.
- 1 tablespoon mild acidic ingredient (e.g., rice wine vinegar): Balances the richness with a subtle tang.
- 2 teaspoons reduced sodium soy sauce: Provides savory umami without overpowering the soup.
- 4 eggs, lightly beaten: The star ingredient that forms those signature egg ribbons.
- 1 green onion, thinly sliced: Adds freshness and a pop of color when garnished on top.
- 1 cup vegetable oil (for frying): For achieving perfectly crispy wonton strips.
- 1 (12-ounce) package wonton wrappers, cut into strips: Transforms into irresistible crunchy toppings for texture contrast.
How to Make Egg Drop Soup with Crispy Wonton Strips Recipe
Step 1: Fry the Wonton Strips to Crispy Perfection
Start by heating the vegetable oil over medium-high heat in a deep skillet or Dutch oven. Drop the wonton strips in batches to avoid overcrowding, frying until they puff up and turn a beautiful golden brown, which usually takes 1 to 2 minutes. Once they’re crispy, drain them on paper towels to remove excess oil. These strips add that all-important crunchy texture that contrasts so wonderfully with the smooth soup.
Step 2: Prepare the Thickening Slurry
While your strips cool, whisk the cornstarch with ¼ cup of water in a small bowl to create a slurry. This will help you gently thicken the soup without it feeling gluey or too heavy. Having this ready at hand makes the cooking process smooth and efficient.
Step 3: Sauté the Aromatics for Flavor Depth
In a large pot, warm the toasted sesame oil over medium heat. Add the minced garlic and freshly grated ginger, cooking just until fragrant—about one minute. This step infuses the oil and the eventual broth with layers of deep, inviting flavors. Next, stir in the ground turmeric and white pepper for color and subtle spice.
Step 4: Build the Soup Base
Pour in the chicken stock and bring it all to a boil, then reduce the heat to a gentle simmer. Let it bubble quietly for 5 to 10 minutes so the aromatics fully infuse the broth. This simmering stage is where the soup’s soul really develops.
Step 5: Thicken the Broth
Slowly stir in the cornstarch slurry, continuing to cook and stir for about 3 minutes until the broth thickens just enough to coat the back of a spoon. This silky body is essential to achieving the classic Egg Drop Soup texture.
Step 6: Season and Add Depth
Mix in your mild acidic ingredient, like rice wine vinegar, and the reduced sodium soy sauce. This balances out all the flavors with a hint of brightness and savory umami without overpowering the subtlety of the eggs and broth.
Step 7: Create Those Perfect Egg Ribbons
With the broth gently simmering, slowly pour the lightly beaten eggs into the pot in a thin stream while stirring the soup with a fork. This technique creates the iconic delicate ribbons and wisps of cooked egg that give the dish its signature look and texture. Cook the eggs for about 2 minutes until they’re just set but still tender.
Step 8: Serve and Garnish
Ladle the steaming soup into bowls and immediately top each serving with crispy wonton strips and a sprinkle of thinly sliced green onions. The crunch and fresh bite elevate the comforting broth into a complete sensory delight.
How to Serve Egg Drop Soup with Crispy Wonton Strips Recipe
Garnishes
Besides the crispy wonton strips and green onions, you can add a sprinkle of toasted sesame seeds or a few drops of chili oil for some heat. Fresh cilantro or a small drizzle of soy sauce can also make each bowl pop with flavor and color, adding personal flair to this classic.
Side Dishes
This soup pairs beautifully with lighter Asian-inspired dishes like steamed dumplings, a simple cucumber salad, or a plate of sautéed greens. The warm, soothing soup contrasts nicely with these fresh or savory sides, making for a balanced meal that never feels too heavy.
Creative Ways to Present
For a special occasion, serve the soup in elegant bowls and garnish with edible flowers or tiny herb sprigs. Plating the crispy wonton strips on the side can also let guests decide how much crunch they want in each spoonful, turning mealtime into a fun interactive experience.
Make Ahead and Storage
Storing Leftovers
You can store leftover soup in an airtight container in the refrigerator for up to 2 days. Keep the crispy wonton strips separately at room temperature to preserve their texture and add them just before serving.
Freezing
The soup itself freezes well without the wonton strips. Freeze in a sturdy container for up to 2 months, but avoid freezing the egg ribbons if possible, as their texture may become grainy once thawed.
Reheating
When reheating, warm the soup gently on low heat to avoid scrambling the eggs further. Once heated through, stir well and re-add crispy wonton strips to maintain that wonderful crunch you love in the Egg Drop Soup with Crispy Wonton Strips Recipe.
FAQs
Can I make the wonton strips without frying?
Absolutely! For a lighter version, you can bake the wonton strips tossed in a little oil at 375°F (190°C) for about 10 minutes, turning once until crisp and golden. Though frying gives the ultimate crunch, baking works well for a healthier alternative.
What can I substitute for chicken stock?
If you prefer a vegetarian or vegan version, vegetable broth makes a great substitute. Just make sure it’s flavorful and hearty enough to complement the ginger and garlic. You can also use mushroom broth for an earthier depth.
How do I get the perfect egg ribbons?
The key is pouring the beaten eggs slowly into the simmering broth while continuously stirring gently with a fork or chopsticks. Too fast or stirring too vigorously will prevent those delicate ribbons from forming properly.
Can I prepare the soup without cornstarch?
You can skip the cornstarch, but the broth will be thinner and less silky. If you prefer a lighter soup, it’s fine to omit it, but the slight thickness is part of what makes this version so comforting.
Are there variations to add more vegetables?
Definitely! You can toss in finely sliced bok choy, spinach, or peas during the simmering stage. Adding some thinly sliced mushrooms also works beautifully, giving the soup extra texture and nutrition.
Final Thoughts
I truly hope you give this Egg Drop Soup with Crispy Wonton Strips Recipe a try—it’s a wonderful way to bring some warmth and happiness to your table in under 30 minutes. The balance of silky soup, fragrant spices, and crunchy wontons is nothing short of magical, and I promise it will become a go-to favorite in your kitchen just like it is in mine.
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Egg Drop Soup with Crispy Wonton Strips Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Frying and Stovetop
- Cuisine: Chinese
Description
This comforting Egg Drop Soup recipe features a flavorful chicken broth enriched with garlic, ginger, turmeric, and white pepper, thickened with a cornstarch slurry, and finished with delicate ribbons of egg. Crispy fried wonton strips add a delightful crunch and texture contrast, making it a delicious and easy-to-make appetizer or light meal perfect for any occasion.
Ingredients
Soup 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 mild acidic ingredient (e.g., rice wine vinegar)
- 2 teaspoons reduced sodium soy sauce
- 4 eggs, lightly beaten
- 1 green onion, thinly sliced
For Frying Wonton Strips
- 1 cup vegetable oil (for frying)
- 1 (12-ounce) package wonton wrappers, cut into strips
Instructions
- Fry Wonton Strips: Heat vegetable oil in a skillet or Dutch oven over medium-high heat. Fry wonton strips in batches for 1-2 minutes until golden and crispy. Drain on paper towels to remove excess oil.
- Make Cornstarch Slurry: Whisk cornstarch with ¼ cup water in a small bowl until smooth; set aside to use later for thickening the soup.
- Sauté Aromatics: Heat toasted sesame oil in a large pot over medium heat. Add minced garlic and grated ginger and cook for 1 minute until fragrant. Stir in ground turmeric and white pepper to combine the flavors.
- Simmer Broth: Pour in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 5 to 10 minutes to develop the broth’s flavor.
- Thicken Broth: Stir in the prepared cornstarch slurry and cook, stirring continuously, until the broth thickens slightly, about 3 minutes.
- Add Seasonings: Stir in the mild acidic ingredient (such as rice wine vinegar) and reduced sodium soy sauce to balance the flavors.
- Create Egg Ribbons: Slowly pour the lightly beaten eggs into the simmering broth while stirring gently with a fork to form delicate egg ribbons. Cook for 2 minutes until the eggs are set.
- Serve: Ladle the hot soup into bowls. Top each serving with crispy wonton strips and garnish with thinly sliced green onions. Serve immediately for best texture and flavor.
Notes
- To achieve delicate egg ribbons, pour the beaten eggs slowly and stir gently.
- Wonton wrappers can be cut into strips or other shapes for crispier toppings.
- If preferred, substitute chicken stock with vegetable broth for a milder flavor.
- Adjust soy sauce and vinegar quantities to taste based on saltiness and acidity preference.
- Use fresh garlic and ginger for the best aromatic flavor.
