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–+ servings
Bowls of Egg Drop Soup, served with won ton strips, and garnished with green onions.

Egg Drop Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!
5 stars (13 ratings)

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

For the crispy wontons

  • 1 cup vegetable oil
  • 1 12-ounce package won ton wrappers, cut into strips

Instructions

  • Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
  • In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  • Heat sesame oil in a large stockpot or Dutch oven over medium heat.
  • Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.
  • Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.
  • Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.
  • Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
  • Serve immediately with won ton strips, garnished with green onions, if desired.