I’ve always thought that Egg Drop Soup was a classic Asian recipe, but then I visited a Chinese restaurant in Canada and they had absolutely no clue what Egg Drop Soup was!
So maybe it’s an American-ized Chinese dish?? I’m not really sure. All I know is that it’s a delicious soup that my kids could eat by the gallon.
Needless to say, I make this recipe a lot.
Egg drop soup is a thickened chicken broth that’s seasoned with ginger, garlic and scallions.
It gets it’s name because you slowly drop the beaten eggs into the soup while stirring. The egg cooks quickly, creating fine ribbons of egg all throughout the soup. It’s pretty!
Since my children eat this like it’s going out of style I like to bulk it up with some peas, carrots and corn. You don’t have to throw them in there, but I like the extra nutrition they bring to this simple soup.
One of our favorite Asian restaurants would start each meal out with a bowl of fried wonton strips and sweet & sour sauce for dipping. It was like a Mexican restaurant with their chips and salsa. Brilliant.
We would toss some of those lightly fried wonton strips into our egg drop soup…
It adds a delightful crunchy texture when eaten right away. If left to soak they almost turn into little noodles. Both ways are great, but I prefer the crunch of the wonton.
Egg Drop Soup
The easiest and tastiest Chinese Egg Drop Soup!
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- 4 cups + 1/2 cup chicken broth
- 2 tbsp corn starch
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 green onions, chopped into 1 inch pieces
- 1 cup blend of frozen corn, peas and carrots
- 3 eggs
- 1/8 tsp black pepper
- 5 wonton wrappers, stacked and cut into 1/2 inch strips + oil for frying
- diced green onions
- Combine 4 cups of broth, ginger, garlic, salt and green onion pieces in a pot and bring to a boil for a few minutes to flavor the broth. Remove the green onions with a slotted spoon and discard.
- Add the frozen corn, peas and carrots; return to a boil.
- In a separate small bowl combine the remaining 1/2 cup broth with the corn starch and stir till no more clumps. Slowly dissolve into the soup. Let cook for a few minutes until it starts to thicken.
- Whisk the eggs in a measuring cup then slowly stream them into the soup while slowly stirring the soup in a clockwise rotation. Season with black pepper.
For the wonton strips:
- Heat a small amount of oil (about 1 inch deep in a small pot) to medium high. Once hot add a few wonton strips and fry until golden brown, about 30-45 seconds. Remove from oil with slotted spoon to a paper towel lined plate.
- Serve the soup with wonton strips and diced green onions. Enjoy!
recipe adapted from Gimme Some Oven
Keywords: egg, chicken broth, peas, carrots