Introduction
Egg Drop Soup is a comforting and flavorful dish that’s easy to prepare at home. With its delicate egg ribbons and aromatic chicken stock, this soup is a favorite in many Asian cuisines. Accompanied by crispy wonton strips, this version from Damn Delicious brings a delightful crunch to the smooth texture of the soup. Whether you’re looking for a quick lunch or a hearty appetizer, this recipe is sure to satisfy.
Detailed Ingredients with measures
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 wonton wrappers, cut into strips
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
Enjoy your homemade Egg Drop Soup!
Detailed Directions and Instructions
Prepare the crispy wontons:
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches, add wonton strips to the oil and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer the crispy wonton strips to a paper towel-lined plate to drain excess oil.
Prepare the soup base:
In a small bowl, whisk together the cornstarch and 1/4 cup water until smooth; set aside. Heat toasted sesame oil in a large stockpot or Dutch oven over medium heat. Add minced garlic and grated ginger; sauté until fragrant, about 1 minute. Stir in ground turmeric and ground white pepper. Pour in the chicken stock and bring to a boil. Reduce heat and let it simmer until the flavors have blended, about 5-10 minutes.
Thicken the soup:
Stir in the cornstarch mixture, stirring frequently, until the soup has slightly thickened, about 3 minutes. Add rice wine vinegar and reduced sodium soy sauce; stir to combine.
Add the eggs:
Gradually pour the lightly beaten eggs into the soup in a slow, steady stream, stirring with a fork to create egg ribbons. Continue to cook until the eggs are set, about 2 minutes.
Serve:
Serve the soup immediately, garnished with sliced green onions and crispy wonton strips, if desired.
Notes
Crispy wontons:
Ensure the oil is hot enough before frying the wonton strips for optimal crispiness.
Egg ribbons:
Pour the eggs slowly and stir gently to achieve beautiful ribbons without clumping.
Storage:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Serving suggestion:
Enjoy the soup with additional toppings like fresh cilantro or a drizzle of chili oil for added flavor.
Cook techniques
Frying Wonton Strips
Heating vegetable oil to the right temperature is crucial for achieving perfectly crispy wonton strips. Fry the strips in batches to avoid overcrowding, which can lead to uneven cooking. Ensure they are golden brown and drain them on a paper towel to remove excess oil.
Sautéing Aromatics
Sauté garlic and ginger in toasted sesame oil to enhance their flavors. Cooking them until fragrant helps to release essential oils, adding depth to the soup.
Thickening the Soup
Whisk cornstarch with water until smooth before adding to the soup. This mixture should be poured in slowly while stirring to avoid clumping, ensuring the soup thickens evenly.
Creating Egg Ribbons
To create delicate egg ribbons in the soup, pour the lightly beaten eggs in a slow, steady stream while stirring constantly with a fork. This technique ensures that the eggs cook evenly and form beautiful ribbons.
Garnishing the Soup
Top the soup with sliced green onions and crispy wonton strips just before serving. These garnishes add freshness and texture, enhancing the overall presentation and flavor of the dish.
FAQ
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock can be used to make a vegetarian version of egg drop soup. Just ensure that the stock is rich in flavor.
What can I substitute for rice wine vinegar?
You can use white wine vinegar or apple cider vinegar as a substitute for rice wine vinegar, though they may alter the flavor slightly.
How do I store leftover Egg Drop Soup?
Store leftover soup in an airtight container in the refrigerator. It will last for about 3-4 days. Reheat gently on the stove, adding a little extra stock or water if it thickens too much.
Can I add more vegetables to the soup?
Absolutely! Feel free to add vegetables like peas, carrots, or bok choy for added nutrition and flavor. Just make sure to add them early enough to cook through.
Is Egg Drop Soup gluten-free?
The soup can be made gluten-free by using gluten-free soy sauce and ensuring that the wonton wrappers used are also gluten-free.
Conclusion
Egg Drop Soup is a delightful and quick dish that brings warmth and flavor to your table. With its smooth texture and vibrant ingredients, it serves as a perfect starter or a light meal. The addition of crispy wontons elevates it further, adding a satisfying crunch that complements the richness of the soup. Enjoy making this easy recipe at home, and personalize it according to your taste!
Spicy Egg Drop Soup
Add a pinch of red pepper flakes or a swirl of sriracha for a spicy kick that enhances the traditional flavors.
Vegetable Egg Drop Soup
Incorporate a variety of vegetables, such as spinach, bok choy, or mushrooms, to enrich the soup with additional nutrients and textures.
Tofu Egg Drop Soup
For a vegetarian version, substitute the chicken stock with vegetable stock and add soft or firm tofu for protein, keeping the soup light yet filling.
Coconut Curry Egg Drop Soup
Introduce coconut milk and curry powder to create a tropical twist that mingles beautifully with the eggs and spices.
Herbed Egg Drop Soup
Infuse the soup with fresh herbs like cilantro, basil, or parsley for a refreshing taste that brightens the dish, making it more aromatic.
