Egg Drop Soup

So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

This soup in rotation along with this has been my lifeline since we got back to Chicago. It’s back to 30 degree days (not awful but still soup weather!) so it’s been keeping me warm and cozy until the weather breaks.

It’s also super helpful that this comes together so stinking fast, especially when you opt out of the crispy won ton strips. Although, let’s be honest, the won ton strips are quite wonderful – both for snacking and topping your soup.

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.