Description
This Wonton Egg Drop Soup combines delicate frozen wontons with a flavorful egg drop broth, enriched with savory chicken stock and a hint of turmeric for a vibrant golden color. It’s an easy-to-make comforting soup perfect for a quick meal or appetizer.
Ingredients
Scale
Soup Base
- 4 cups chicken stock or broth
- ¾ teaspoon salt
- ¼ teaspoon MSG (optional, adjust to taste)
- â…› teaspoon sugar
- â…› teaspoon white pepper
- ¼ – ½ teaspoon turmeric (optional, for a rich golden color)
- ½ teaspoon sesame oil
Thickener
- 3 tablespoons cornstarch
- â…“ cup water
Egg and Garnishes
- 3 large eggs (lightly beaten)
- 1 scallion (chopped)
- 18 frozen wontons (3 wontons per serving)
Instructions
- Prepare the broth: In a large pot, bring the chicken stock or broth to a gentle simmer over medium heat. Add salt, MSG (if using), sugar, white pepper, and turmeric to enhance the flavor and color. Stir well to combine.
- Thicken the soup: In a small bowl, mix the cornstarch with â…“ cup of water to create a slurry. Slowly pour the slurry into the simmering broth while stirring constantly to avoid lumps. Cook for a few minutes until the soup slightly thickens.
- Add the wontons: Carefully add the frozen wontons into the simmering soup. Cook for about 6-8 minutes or until the wontons float to the surface and are heated through.
- Create the egg drop: Slowly drizzle the lightly beaten eggs into the simmering soup in a thin stream while gently stirring the soup with a fork or chopsticks to create delicate egg ribbons throughout the broth.
- Finish the soup: Turn off the heat and stir in the sesame oil. Adjust seasoning if necessary. Garnish with chopped scallions before serving.
Notes
- MSG is optional; omit if you prefer a natural flavor or have sensitivities.
- Adjust turmeric quantity based on desired color intensity.
- Use good quality chicken stock for richer flavor.
- Frozen wontons can vary in cooking time, check packaging directions if available.
- This soup can be served as a starter or a light main dish.
