Egg drop soup is nostalgic American Chinese food. It’s so simple to make with just a few pantry ingredients and is versatile to add other proteins or in this case, homemade wontons. Make this soup with our without the wontons or add in shredded chicken, pork, or enjoy original in its simplicity.
Ingredients:
- 4 cups unsalted chicken or vegetable stock
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt (alternately salt to taste at the end, especially if adding wontons)
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric (optional)
- 3 tablespoons cornstarch (mixed with 1/3 cup water)
- 3 eggs (lightly beaten)
- 1 scallion (chopped)
- 1/4 teaspoon MSG (completely optional, depending on preference)
- 6-8 wontons, fresh or thawed from freezer (use scallion or kimchi gyoza for a vegetarian option)
Optional Toppings:
- Swirl of sesame oil
- Chopped scallions
Directions:
- Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric, if using. Adjust seasoning.
- In a small bowl, add the cornstarch and water and make the slurry, removing any lumps. Drizzle in the slurry as you continuously stir the soup. Adjust the slurry (more or less) to your desired thickness.
- While stirring the thickened soup, slowly drizzle in the beaten eggs. Depending on how quickly you pour in the egg will determine the size of the egg ribbons.
- Add wontons to the simmering soup and cook through, approximately six to eight minutes. Alternatively, boil (four to five minutes) or steam (12-15 minutes) dumpling first and add to the finished soup.
- Ladle the soup into bowls ensuring three to four wontons per bowl, top with scallions or sesame oil.
Salt Swaps:
- Unsalted chicken or vegetable stock provides you complete control of the sodium level, such that adding the salt and MSG will keep the overall level low.
- Make your own wontons to further reduce the salt in the finished soup.
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Thank you so much! #staysalty