Description
This Egg Drop Soup with Crispy Fried Wonton Strips features a delightful blend of chicken broth and eggs, creating an alluring comfort dish. Topped with crunchy wontons, it’s an easy, satisfying meal for any occasion.
Ingredients
Scale
- 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
Instructions
- Heat canola oil in a small pot or deep skillet over medium heat until it shimmers.
- Cut wonton wrappers into thin strips. Fry in batches until crisp and lightly golden, about 1 to 2 minutes per batch. Transfer to a paper towel-lined plate to drain.
- In a medium saucepan over medium-high heat, bring chicken broth to a gentle simmer.
- Stir in soy sauce, toasted sesame oil, white pepper, and turmeric, if using.
- In a small bowl, whisk cornstarch and cold water until smooth. Slowly whisk slurry into the simmering broth and cook for 1 to 2 minutes until the soup thickens slightly.
- In a separate small bowl, whisk eggs until fully blended.
- Use a ladle or whisk to gently swirl the soup, creating a whirlpool. Drizzle eggs into the moving soup in a thin, steady stream, allowing ribbons to form.
- Remove the saucepan from heat and let eggs set for about 30 seconds without stirring.
- Ladle soup into bowls and top with sliced green onions and fried wonton strips. Serve immediately.
Notes
Ensure the oil is hot enough before frying the wonton strips for optimal crispiness.
For added flavor, garnish with extra sliced green onions or a sprinkle of sesame seeds.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 200mg