Description
A comforting and flavorful Egg Drop Soup featuring delicate egg ribbons in a savory turmeric-infused chicken broth, garnished with crispy homemade wonton strips and fresh green onions for added texture and brightness.
Ingredients
Scale
Broth and Seasoning
- 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
Eggs
- 4 eggs, lightly beaten
Garnish and Toppings
- 1 green onion, thinly sliced
- 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 until they are golden and crispy, which takes about 1-2 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Prepare Cornstarch Slurry: In a small bowl, whisk together the cornstarch with ¼ cup of water until smooth. Set this mixture aside for thickening the soup later.
- Sauté Aromatics: In a large pot, heat the toasted sesame oil over medium heat. Add minced garlic and freshly grated ginger, cooking for about 1 minute or until fragrant. Then stir in the ground turmeric and ground white pepper to evenly distribute the spices.
- Simmer Broth: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 5 to 10 minutes to develop the flavors.
- Thicken Soup: Slowly stir in the cornstarch slurry into the simmering broth. Continue to cook and stir the broth for about 3 minutes until it thickens slightly, creating a smooth, velvety consistency.
- Add Seasonings: Stir in the mild acidic ingredient, such as rice wine vinegar, and the reduced sodium soy sauce to balance the flavors with acidity and umami.
- Create Egg Ribbons: Reduce the heat so the broth is just simmering. Slowly pour the lightly beaten eggs into the broth while stirring continuously with a fork. This process will form delicate egg ribbons. Allow the soup to cook for 2 more minutes to let the eggs fully set.
- Serve and Garnish: Ladle the soup into bowls, topping each serving with the crispy wonton strips and a sprinkle of thinly sliced green onion for freshness and crunch. Serve immediately while hot.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth and omit soy sauce or use tamari for gluten-free option.
- To add more protein, shredded cooked chicken can be added when simmering the broth.
- The thickness of the broth can be adjusted by altering the amount of cornstarch slurry.
- Use fresh ginger and garlic for best aroma and flavor.
- Wonton strips can be made ahead and stored in an airtight container to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
