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–+ servings
Egg Drop Soup

Cozy Homemade Egg Drop Soup with Crispy Wonton Strips

Enjoy a warm bowl of Egg Drop Soup filled with delicate egg ribbons in a savory broth, perfect for quick meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Broth Ingredients
  • 4 cups chicken stock or vegetable broth for vegetarian option
  • 2 tablespoons toasted sesame oil regular sesame oil can be used
  • 2 cloves garlic minced
  • 1 tablespoon freshly grated ginger or ground ginger in a pinch
  • 1 teaspoon ground turmeric optional
  • 1/2 teaspoon ground white pepper or black pepper as substitute
  • 1 tablespoon rice wine vinegar or apple cider vinegar
  • 3 tablespoons reduced sodium soy sauce tamari is gluten-free
Thickening Agent
  • 1 tablespoon cornstarch or arrowroot powder for gluten-free
Eggs
  • 3 eggs lightly beaten
Garnishing Ingredients
  • 2 tablespoons green onion sliced
  • 1 cup crispy wonton strips substitute with egg roll wrappers if desired
Frying Oil
  • 1 cup vegetable oil or olive oil in a pinch

Equipment

  • large skillet
  • Pot
  • Slotted Spoon
  • Small Bowl

Method
 

Frying Wonton Strips
  1. Heat vegetable oil in a large skillet over medium-high heat. Carefully add wonton strips in batches, frying each until golden brown, about 1-2 minutes. Transfer to a plate lined with paper towels to drain excess oil.
Sautéing Aromatics
  1. In a separate pot, heat sesame oil over medium heat until fragrant. Add minced garlic and grated ginger, sautéing for about 1 minute until aromatic.
Combining Broth and Spices
  1. Stir in ground turmeric and white pepper, then pour in chicken stock. Increase heat to bring to a boil, then reduce to a simmer for 5-10 minutes.
Thickening the Soup
  1. Mix cornstarch with 1/4 cup of water until smooth. Slowly stir into the simmering broth, stirring constantly for about 3 minutes until slightly thickened.
Adding Seasonings and Eggs
  1. Stir in rice wine vinegar and soy sauce. Gradually add lightly beaten eggs in a steady stream while stirring gently with a fork for about 2 minutes.
Serving and Garnishing
  1. Ladle soup into bowls and top with crispy wonton strips and sliced green onions. Serve immediately.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 12gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Ensure gentle simmering when adding eggs to avoid clumping. Use fresh ingredients for optimal flavor.

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