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

Scale

Soup Ingredients

3 tablespoons cornstarch
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 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

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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.