Description
A comforting and flavorful Egg Drop Soup featuring tender egg ribbons in a savory chicken broth, enhanced with garlic, ginger, turmeric, and a touch of sesame oil. Crispy homemade wonton strips add delightful texture, making this a perfect appetizer or light meal.
Ingredients
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 rice wine vinegar
- 2 teaspoons reduced sodium soy sauce
- 4 eggs, lightly beaten
- 1 green onion, thinly sliced
Crispy Wontons
- 1 cup vegetable oil
- 1 12-ounce package wonton wrappers, cut into strips
Instructions
- Fry Wonton Strips: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches, fry the wonton strips until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate to drain excess oil.
- Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch and ¼ cup water until smooth; set aside for thickening the soup later.
- Sauté Aromatics: Heat toasted sesame oil in a large stockpot or Dutch oven over medium heat. Add minced garlic and grated ginger, stirring until fragrant, about 1 minute. Then stir in ground turmeric and white pepper to build depth of flavor.
- Simmer Broth: Pour in the chicken stock and bring it to a boil. Reduce heat and let it simmer for 5-10 minutes to allow the flavors to meld.
- Thicken Soup: Gradually stir in the cornstarch slurry into the simmering broth, stirring frequently until the soup slightly thickens, about 3 minutes.
- Season Soup: Add rice wine vinegar and reduced sodium soy sauce, stirring well to balance savory and tangy notes.
- Create Egg Ribbons: Slowly drizzle the lightly beaten eggs into the soup in a steady stream while stirring gently with a fork to form delicate egg ribbons. Continue cooking and stirring for about 2 minutes until the eggs are fully set.
- Serve: Ladle the hot soup into bowls, garnish with thinly sliced green onions, and top with crispy wonton strips for added crunch. Serve immediately.
Notes
- For a vegetarian option, substitute chicken stock with vegetable stock and omit the wonton strips or use vegetarian alternatives.
- Be sure to add eggs slowly and stir gently to create the signature silky egg ribbons.
- Wonton strips can be fried ahead of time and stored in an airtight container for a day.
- Adjust soy sauce quantity to taste, especially if using regular sodium soy sauce instead of reduced sodium.
