Easy Egg Drop Soup
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Easy Egg Drop Soup is a delicious and simple recipe to serve with Fried Rice, Egg Rolls, or your next stir-fry dinner. I like to serve the soup with fried wonton strips. So yummy!
Our youngest daughter loved this soup when she was young and liked to make it with me. It’s a great recipe to make with young kids. She even made it as a 4-H cooking project and received a purple ribbon on it.
Ingredients Needed to Make Easy Egg Drop Soup
- cornstarch
- chicken stock
- kosher salt
- freshly ground black pepper
- large eggs (2 of them)
- green onion, sliced
- wonton wrappers
- peanut oil for frying
Instructions for Making This Recipe
To begin, gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a fork, whisk together eggs in a small bowl. Slice green onions and place in a prep bowl for later use.
Place cornstarch in a medium saucepan. Whisk the chicken stock into the cornstarch until completely combined. Cook on medium high heat and stir constantly until slightly thickened. Season with kosher salt and freshly ground black pepper.
Slowly add the beaten eggs, gently stirring once with a wooden spoon. Remove the pan from heat.
Garnish with sliced green onion, if desired. I like to serve this soup with strips of fried wonton wraps. Makes 4 servings.
Making Fried Wonton Strips:
Using a chef’s knife and cutting board, slice half a package of wonton wraps into 1-inch strips.
Heat a Dutch oven with enough peanut oil to cover the bottom with 2-3″ of oil. Heat to 360 degrees on a candy thermometer.
Place a handful of wonton strips into the hot oil and cook for 30-50 seconds. It doesn’t take long for the strips to cook in the hot oil.
Remove with a wire strainer when they have turned a golden brown and place on a tray lined with paper towels to soak up the extra oil.
Place on a small serving plate or bowl and serve with the Egg Drop Soup. Serve as a first course to your favorite Asian stir-fry dinner. It pairs perfectly with Egg Rolls, Crab Rangoon, or Fried Rice.
See more Soup Recipes Here. Browse Asian Dishes Here.
Easy Egg Drop Soup
Equipment
Ingredients
- 2 tablespoons cornstarch
- 4 cups chicken stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large well-beaten eggs
- 2 tablespoons sliced green onion optional
- 1/2 package wonton wrappers sliced
- peanut oil for frying
Instructions
- To begin, gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a fork, whisk together eggs in a small bowl. Slice green onions and place in a prep bowl for later use.
- Place cornstarch in a medium saucepan. Whisk the chicken stock into the cornstarch until completely combined. Cook on medium high heat and stir constantly until slightly thickened. Season with kosher salt and freshly ground black pepper.
- Slowly add the beaten eggs, stirring once gently. Remove the pan from heat.
- Garnish with sliced green onion, if desired. I like to serve this soup with strips of fried wonton wraps. Makes 4 servings.
Making Fried Wonton Strips:
- Using a chef's knife and cutting board, slice half a package of wonton wraps into 1-inch strips.
- Heat a Dutch oven with enough peanut oil to cover the bottom with 2-3" of oil. Heat to 360 degrees on a candy thermometer.
- Place a handful of wonton strips into the hot oil and cook for 30-50 seconds. It doesn't take long for the strips to cook in the hot oil.
- Remove with a wire strainer when they have turned a golden brown and place on a tray lined with paper towels to soak up the extra oil.
- Place on a small serving plate or bowl and serve with Egg Drop Soup.
