If you are craving a comforting bowl that feels both homey and a little bit special, this Egg Drop Soup with Crispy Wonton Strips Recipe will quickly become your new favorite. Silky ribbons of egg dance through a warmly spiced broth infused with garlic, ginger, and turmeric, while the crispy wonton strips add a delightful crunch that turns this simple soup into a celebration of textures and flavors. It’s the perfect way to cozy up any day, effortless enough for a weeknight but impressive enough to serve guests.
Ingredients You’ll Need
This recipe uses a handful of straightforward ingredients, each playing a crucial role in building the depth and complexity of the soup. From the brightness of ginger to the subtle heat from turmeric, and the crispy texture from homemade wonton strips, every element has a delicious story to tell.
- Cornstarch: Thickens the broth gently to create that classic silky texture you love in egg drop soup.
- Toasted sesame oil: Adds a fragrant, nutty aroma that elevates the soup’s base flavor beautifully.
- Garlic, minced: Freshly minced garlic offers a bright, savory punch that warms every spoonful.
- Freshly grated ginger: Brings a gentle zing and earthiness that’s essential for authentic taste.
- Ground turmeric: Provides a lovely golden color and subtle warmth without overpowering the dish.
- Ground white pepper: Adds a milder heat compared to black pepper, complementing the broth’s softness.
- Chicken stock: The rich, savory foundation of the soup — opt for homemade or a good-quality store-bought version for best results.
- Mild acidic ingredient (rice wine vinegar): Balances richness with a slight tang and brightens the broth’s flavor.
- Reduced sodium soy sauce: Saltiness and umami without overwhelming the other ingredients.
- Eggs, lightly beaten: The star that creates delicate ribbons and silky texture in the broth.
- Green onion, thinly sliced: Fresh green onion tops add color, a mild onion bite, and freshness.
- Vegetable oil: For frying the wonton strips to a golden, irresistible crisp.
- Wonton wrappers: Cut into strips, these are your crispy crown jewels that bring excitement to each bite.
How to Make Egg Drop Soup with Crispy Wonton Strips Recipe
Step 1: Fry the Wonton Strips
Begin by heating vegetable oil in a skillet or Dutch oven over medium-high heat. Once hot, fry the cut wonton strips in batches until they turn a gorgeous golden brown and achieve a satisfyingly crispy texture, which usually takes 1 to 2 minutes. After frying, drain them on paper towels to remove excess oil. These crispy strips will bring a wonderful crunch that contrasts beautifully with the soft soup.
Step 2: Prepare the Cornstarch Slurry
In a small bowl, whisk together the cornstarch and ¼ cup water until fully combined. This slurry is your key to thickening the soup just right, giving it that velvety mouthfeel without being too heavy or gloopy.
Step 3: Sauté Aromatics and Spices
Heat the toasted sesame oil in a large pot over medium heat. Add the minced garlic and freshly grated ginger, cooking them just about a minute until they release their fragrant aroma and begin to soften. Stir in ground turmeric and white pepper, letting the spices toast lightly to deepen their flavor, setting the stage for a soup that’s both vibrant and soothing.
Step 4: Simmer the Broth
Pour in the chicken stock and bring it to a gentle boil. Once boiling, turn the heat down to low and let it simmer for 5 to 10 minutes. This allows the flavors to marry and the soup to develop a rich, comforting base that’s full of depth.
Step 5: Thicken the Soup
Stir the cornstarch slurry into the simmering broth. Continue cooking and stirring for about 3 minutes until the broth thickens slightly and gains a luscious texture. This step transforms the soup from light and watery into silky and smooth without weighing it down.
Step 6: Add Final Seasonings
Enhance the flavor by stirring in the mild acidic ingredient like rice wine vinegar and the reduced sodium soy sauce. These additions introduce a subtle tang and rich umami that balance the soup perfectly.
Step 7: Create the Egg Ribbons
Slowly pour the lightly beaten eggs into the simmering broth while stirring gently with a fork. This motion creates delicate ribbons or strands of egg that float gracefully in the soup. Allow them to cook for about 2 minutes until the eggs are just set, ensuring a tender, melt-in-your-mouth experience.
Step 8: Serve with Crispy Toppings
Serve your soup immediately in bowls, generously topped with the crispy wonton strips and a sprinkle of thinly sliced green onions. The combination of hot broth, silky egg, and crunchy wontons makes every spoonful a delight.
How to Serve Egg Drop Soup with Crispy Wonton Strips Recipe
Garnishes
Fresh garnishes elevate the humble soup into something memorable. Try a scattering of thin green onions for brightness, a few drops of toasted sesame oil for aroma, or even a sprinkle of chili flakes if you enjoy a little kick. Each garnish adds a new dimension to every taste.
Side Dishes
This soup pairs wonderfully with Asian-inspired sides. Think steamed jasmine rice, light vegetable stir-fries, or crisp cucumber salad. The soup’s warm and cozy nature makes it a perfect starter or companion to mildly spiced dishes that won’t overpower its subtle flavors.
Creative Ways to Present
For a fun twist, try serving the soup in mini bowls garnished with a small nest of crispy wonton strips right before serving. You can also layer the wonton strips and green onions artistically on top to make each bowl visually inviting. For special occasions, add a drizzle of chili oil or a few sprigs of fresh cilantro for a touch of elegance.
Make Ahead and Storage
Storing Leftovers
You can store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the crispy wonton strips separate to avoid sogginess. Reheat the soup gently on the stove before serving and add fresh wonton strips just before enjoying.
Freezing
This egg drop soup with crispy wonton strips recipe is best enjoyed fresh, as freezing affects the texture of the eggs and wontons. However, you can freeze the broth without the eggs and wonton strips for up to 2 months. Thaw and reheat carefully, then add freshly cooked eggs and crispy wonton strips when ready to serve.
Reheating
To reheat, warm the soup gently over low to medium heat to avoid overcooking the eggs. Stir occasionally and add a splash of water or stock if it becomes too thick. Add the wonton strips only after reheating so they stay crisp and delicious.
FAQs
Can I use vegetable broth instead of chicken stock?
Absolutely! Vegetable broth works well for a vegetarian-friendly version, though the soup will have a slightly different, lighter flavor. You can enhance it with extra aromatics or a splash of soy sauce to boost umami.
Is there a way to make the wonton strips ahead of time?
Yes! You can fry the wonton strips up to a day in advance and store them in an airtight container at room temperature. Just make sure they’re completely cool before storing to maintain their crispness.
Can I add other vegetables to this soup?
Definitely. Adding finely sliced mushrooms, baby spinach, or shredded carrots can add extra nutrition and variety. Just add them to the broth during simmering so they cook through but don’t overpower the delicate egg ribbons.
What type of eggs work best for the ribbons?
Regular large chicken eggs work perfectly. Lightly beating them ensures the ribbons will be tender and thin, but you can also experiment with adding a bit of water or broth to the eggs for even more silky results.
How can I make this soup spicier?
For a spicy kick, add freshly chopped chili, a pinch of chili flakes, or a drizzle of chili oil either while cooking or as a garnish just before serving. This adds warmth that complements the soup’s comforting flavors nicely.
Final Thoughts
This Egg Drop Soup with Crispy Wonton Strips Recipe has all the qualities of a beloved classic with a little crispy twist that makes every spoonful exciting. It’s simple, quick, and wonderfully satisfying — perfect for any day you need a little extra warmth and crunch in your life. I can’t wait for you to try it and enjoy this comforting bowl as much as I do!
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Egg Drop Soup with Crispy Wonton Strips Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Frying
- Cuisine: Chinese
Description
This comforting Egg Drop Soup features a flavorful chicken broth infused with garlic, ginger, and turmeric, thickened with a cornstarch slurry and enriched with delicate ribbons of beaten egg. Crispy fried wonton strips and fresh green onions add an irresistible crunch and garnish, making it a perfect appetizer or light meal.
Ingredients
Soup Base
- 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
Wonton Strips
- 1 cup vegetable oil (for frying)
- 1 (12-ounce) package wonton wrappers, cut into strips
Instructions
- Fry Wonton Strips: Heat the vegetable oil in a skillet or Dutch oven over medium-high heat. Fry the wonton strips in batches until they turn golden and crispy, about 1-2 minutes. Remove and drain on paper towels to remove excess oil.
- Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch and ¼ cup water until smooth. Set aside — this will be used to thicken the soup.
- Sauté Aromatics: Heat the toasted sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Stir in the turmeric and white pepper to enhance the flavor.
- Simmer Broth: Pour in the chicken stock and bring it to a boil. Once boiling, reduce the heat and let it simmer gently for 5-10 minutes to meld the flavors.
- Thicken Soup: Slowly stir in the cornstarch slurry. Continue cooking and stirring until the broth thickens slightly, about 3 minutes, forming a smooth slightly viscous consistency.
- Add Seasonings: Stir in the mild acidic ingredient, such as rice wine vinegar, and the reduced sodium soy sauce to balance and deepen the flavor.
- Incorporate Eggs: Slowly pour the lightly beaten eggs into the simmering broth while stirring gently with a fork. This technique forms delicate egg ribbons throughout the soup. Let the eggs cook for 2 minutes until fully set.
- Serve: Ladle the hot soup into bowls and top immediately with crispy fried wonton strips. Garnish with thinly sliced green onions for freshness and color.
Notes
- Use reduced sodium soy sauce to keep the salt level moderate.
- Frying the wonton strips ahead of time ensures they remain crispy when added to the soup.
- You can substitute chicken stock with vegetable broth for a vegetarian version, though the flavor will differ.
- Adjust the acidity by varying the amount of rice wine vinegar to your taste.
- For a gluten-free version, use gluten-free soy sauce and wonton wrappers.
