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
Scale
Soup Base
- 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
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.
