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!
(Post modified on 1/17/23.)
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.
You may partially make this soup ahead of time to save last minute prep for something else. Then before you’re ready to serve, heat the soup in a medium saucepan and add the beaten eggs to it. Simple and easy. And delicious!
Ingredients for Easy Egg Drop Soup
(See the full recipe at the bottom of this post.)
- cornstarch
- chicken stock
- kosher salt
- freshly ground black pepper
- large eggs (2 of them)
- green onion, sliced (or dried green onion)
- 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. This recipe does not take long to make, so you may want to prepare part of it ahead of time and then finish right before serving your dinner.
Prepare the Ingredients
Using a fork, whisk together the large eggs in a small bowl.
With a knife and cutting board, thinly slice green onions and place in a prep bowl for later use.
Slice half a package of wonton wraps into 1-inch strips. Save for later
Make the Soup
Place cornstarch in a medium saucepan. Whisk the chicken stock into the cornstarch a little at a time, until completely combined.
Heat on medium high heat and stir constantly until slightly thickened. Season with kosher salt and freshly ground black pepper.
If preparing this soup ahead of time, you may stop here, and then finish the recipe right before you’re ready to serve.
Remove from heat and slowly add the beaten eggs, gently stirring once or twice with a wooden spoon. Cover and set until ready to serve, up to 10 minutes.
Prepare the Wonton Strips
Heat a Dutch oven with enough peanut oil to cover the bottom with 2-3″ of oil. Heat to 350 degrees on a candy thermometer.
Carefully, place a handful of prepared wonton strips into the hot oil and cook for 20-30 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.
Transfer fried strips to a small serving bowl.
To serve, ladle soup into small soup bowls and garnish with sliced green onion (or dried green onions).
If you don’t have green onions, you may substitute with dried green onions, which I have done in these pictures.
This recipe will serve 4-6 people. Serve with fried wonton strips 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
- 3 tablespoons cornstarch
- 6 cups chicken stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs beaten
- 2 tablespoons green onion sliced or dried, 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 the Ingredients
- Using a fork, whisk together large eggs in a small bowl.
- With a knife and cutting board, slice green onions and place in a prep bowl for use later. (You may also opt to use dried green onions instead.)
- Slice half a package of wonton wraps into 1-inch strips.
Make the Soup
- Place cornstarch in a medium saucepan. Whisk the chicken stock into the cornstarch, a little at a time until completely combined.
- Cook on medium high heat and stir constantly until slightly thickened. Season with kosher salt and freshly ground black pepper.
- Remove the pan from heat. Slowly add the beaten eggs, stirring gently once or twice. Cover with a lid and keep warm for up to 10 minutes.
Make Fried Wonton Strips
- Heat a Dutch oven with enough peanut oil to cover the bottom with 2-3" of oil. Heat to 350 degrees on a candy thermometer.
- Carefully, place a handful of wonton strips into the hot oil and cook for 20-30 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.
- To serve, ladle soup into small bowls and garnish with sliced green onion (or dried green onion) if desired. Serve this soup with strips of fried wonton strips. Makes 4-6 servings.
Nutrition
