Name: Egg Drop Soup with Crispy Fried Wonton Strips
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 2 cups (480 ml) canola oil for frying; 16 wonton wrappers cut into thin strips; 4 cups (960 ml) low-sodium chicken broth; 1 tsp (5 ml) low sodium soy sauce; ½ tsp (2.5 ml) toasted sesame oil; ⅛ tsp (0.5 g) white pepper; ½ tsp (1 g) turmeric (optional, for color); 3 tbsps (24 g) cornstarch; 3 tbsps (45 ml) cold water; 3 large eggs room temperature; sliced green onions for garnish

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Egg Drop Soup with Crispy Fried Wonton Strips is a comforting dish that combines silky smooth egg ribbons with the warm embrace of savory chicken broth. It’s a dish that many of us have encountered as a staple in Chinese-American cuisine, often seen on menus from cozy take-outs to upscale restaurants. The soup is not just easy to whip up at home, but it radiates a warmth that makes it perfect for any occasion, whether curled up on the couch on a rainy day or served as a starter at a family gathering.

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My journey with Egg Drop Soup began when I was young, tagging along with my parents to our favorite local Chinese restaurant. The moment I took my first spoonful, the rich broth and those delicate egg ribbons danced on my palate, and I was hooked. Since then, I’ve craved a bowl of this delightful soup made just the way I love it, enhanced with crispy fried wonton strips. These golden, crunchy strips bring added texture that elevates the already comforting flavors of the soup. Trust me; this is a recipe you’ll want to add to your regular rotation.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Egg Drop Soup with Crispy Fried Wonton Strips
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Egg Drop Soup with Crispy Fried Wonton Strips

Why You’ll Love This Recipe

Simple & Quick: With a total prep and cook time of just 50 minutes, you can enjoy a homemade bowl in less than an hour.
Irresistible Flavor: The combination of low-sodium chicken broth and toasted sesame oil creates a rich, umami experience with every spoonful.
Eye-Catching Appeal: Ribbons of egg swirl beautifully in the broth, topped with golden, crispy wonton strips for a fun presentation.
Flexible Serving: Perfectly suited for a light lunch, a hearty dinner, or even an impressive starter at a dinner party.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free soy sauce.

Ingredients You’ll Need

2 cups canola oil: This is used for frying the wonton strips to achieve that perfect crispy texture. You can substitute with peanut oil for a slightly nutty flavor.
16 wonton wrappers: Cut into thin strips, these wrappers will become your delightful crispy topping. If you can’t find wonton wrappers, egg roll wrappers cut into strips can work too.
4 cups low-sodium chicken broth: This serves as the soup’s base. Using low-sodium broth helps control the flavor and reduces excess salt. Homemade broth is fantastic if you have it!
1 tsp low sodium soy sauce: Just a splash for flavor depth; it’s essential for the authentic taste.
½ tsp toasted sesame oil: This adds a fragrant, nutty quality that enhances the overall flavor of the soup.
⅛ tsp white pepper: For a subtle hint of heat and warmth without overpowering other flavors.
½ tsp turmeric (optional): Adds a lovely golden hue to your broth. It’s optional but worth it if you want that eye-catching color.
3 tbsps cornstarch: Used to thicken the broth, making it satisfying and hearty.
3 tbsps cold water: This is mixed with cornstarch to create a slurry for thickening.
3 large eggs, room temperature: Whisked to create those beautiful egg ribbons in your soup.
Sliced green onions: Fresh and crisp; they provide a pop of color and flavor as a garnish.

How to Make Egg Drop Soup with Crispy Fried Wonton Strips

Heat the Oil: Pour 2 cups canola oil into a small pot or deep skillet and heat over medium heat until it shimmers, indicating it’s ready for frying.
Fry the Wonton Strips: Cut the wonton wrappers into thin strips. Fry them in batches, about 1 to 2 minutes each, until they are golden and crispy. Transfer them to a paper towel-lined plate to drain and set aside.
Prepare the Broth: In a medium saucepan over medium-high heat, bring 4 cups low-sodium chicken broth to a gentle simmer. It should be bubbling softly, not boiling vigorously.
Add Seasoning: Stir in 1 tsp low-sodium soy sauce, ½ tsp toasted sesame oil, ⅛ tsp white pepper, and ½ tsp turmeric (if using) and mix well to combine the flavors.
Thicken the Broth: In a small bowl, whisk together 3 tbsps cornstarch and 3 tbsps cold water until smooth. Slowly whisk this slurry into the simmering broth and cook for 1 to 2 minutes, or until the soup thickens slightly—this gives it that satisfying mouthfeel.
Whisk the Eggs: In another bowl, whisk 3 large eggs until the yolks and whites are fully blended.
Create Egg Ribbons: Use a ladle or whisk to gently swirl the soup to create a slow whirlpool. Drizzle the eggs into the moving soup in a thin, steady stream, allowing the eggs to form delicate ribbons as they cook.
Set the Eggs: Remove the saucepan from the heat and let it rest for about 30 seconds to allow the eggs to set without further stirring.
Serve: Ladle the soup into bowls and top generously with sliced green onions and those crispy fried wonton strips. Serve immediately for the best experience.

Storing & Reheating

To store leftover Egg Drop Soup with Crispy Fried Wonton Strips, let it cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to three days. If you wish to freeze it, avoid adding the wonton strips until serving and store the soup base in a freezer-safe container for up to three months. When ready to enjoy, simply reheat in a saucepan over medium heat until warmed through. Note that the texture of the soup may change slightly during storage, but a splash of fresh broth can help refresh it.

Chef’s Helpful Tips

Avoid overcrowding the frying pan when cooking the wonton strips; it ensures crispy results and even cooking.
For fluffy egg ribbons, mix your eggs at room temperature to help them incorporate smoothly into the hot broth.
If your soup is too thick, add a little more chicken broth or water to reach your desired consistency.
Stir the soup gently after adding the eggs to prevent them from clumping together.
Want a bit of heat? Add some chili oil or fresh pepper slices when serving for a spicy twist.

Egg Drop Soup with Crispy Fried Wonton Strips is a delightful dish that offers warmth and comfort with each bite. It’s not just a soup; it’s an experience that brings a touch of familiarity and nostalgia to your table. I encourage you to try making it from scratch; the process is straightforward, and the reward is grand. Allow your creativity to shine by experimenting with flavors and toppings. Enjoy every comforting spoonful, and share this joy with your loved ones!

Recipe FAQs

Can I make this dish ahead of time?

Absolutely! You can prepare the soup base in advance and store it in the refrigerator for up to three days. Just wait to fry the wonton strips until you’re ready to serve for the best crunch.

What can I substitute for chicken broth?

If you’d like a vegetarian option, vegetable broth works beautifully and still provides rich flavor. You can also use homemade broth for a more personalized touch.

How can I make this soup vegetarian?

Replace chicken broth with vegetable broth and skip the wonton strips. Alternatively, you can use vegetable-based wonton wrappers.

Why are my egg ribbons not forming properly?

If you’re having trouble forming ribbons, ensure you’re drizzling the eggs slowly into the swirling broth. It helps the eggs cook instantly and create those delicate ribbons.

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