This Egg Drop Soup has quickly become a staple in my kitchen since we got back to Chicago. The weather has turned chilly again, with temperatures hovering around 30 degrees—definitely soup weather! There’s just something about a warm bowl of comforting soup that makes everything feel better when the cold hits, and this egg drop soup is the perfect remedy. Not only does it warm me up, but it’s also incredibly easy to make, and the taste is so much better than what you’d get from any restaurant. The best part is that you only need a handful of ingredients, most of which are probably already in your kitchen, making it an ideal option for a cozy, satisfying meal.

If you’re anything like me, you know the struggle of trying to find something to make for dinner when you’re not in the mood for anything too complicated. That’s where this recipe shines—it comes together in less than 30 minutes, making it perfect for those evenings when you want something delicious but don’t want to spend hours in the kitchen. The rich, savory broth combined with the silky egg ribbons is incredibly soothing, and it’s guaranteed to warm you up from the inside out.

One of the best things about this Egg Drop Soup is how adaptable it is. It’s a simple base of chicken stock, garlic, ginger, and a few other pantry staples, and then you can customize it to your tastes. You can make it spicier by adding extra pepper or even a splash of chili oil, or you can add a little extra flavor with a few dashes of soy sauce or vinegar. Plus, it’s super easy to adjust the texture of the soup. If you like your broth a little thicker, just add a bit more cornstarch slurry, and if you prefer a lighter version, you can keep it thinner.

While you can definitely skip the crispy wonton strips for a lighter version, they’re such a great addition. Not only do they add a satisfying crunch to contrast with the smoothness of the soup, but they’re also perfect for snacking while you wait for the soup to come together. And if you have any leftovers, they make a great topping for salads, stir-fries, or even just a snack on their own.

The Ingredients You’ll Need:

The ingredients for this Egg Drop Soup are simple but essential. Let’s go over what you’ll need:

1. Cornstarch: This is used to thicken the soup. While the soup will be flavorful without it, the cornstarch helps to create a silky texture, which is key to achieving the classic egg drop soup consistency.

2. Toasted Sesame Oil: This oil adds a nutty, rich flavor to the soup. It’s one of the key ingredients in giving this soup that warm, comforting quality. Make sure to use toasted sesame oil and not regular sesame oil, as toasted sesame oil has a much stronger flavor.

3. Garlic: Freshly minced garlic gives the soup its aromatic depth. It’s a flavor base that blends wonderfully with the ginger and other spices.

4. Freshly Grated Ginger: Ginger adds a bit of warmth and sharpness to the soup. It pairs beautifully with garlic and brings an extra layer of flavor that makes the soup taste like it’s been simmering all day, even though it’s actually ready in less than 30 minutes.

5. Ground Turmeric: Turmeric is another key spice in this recipe. Not only does it bring a lovely golden color to the broth, but it also imparts a subtle earthiness that complements the other flavors.

6. Ground White Pepper: This is a more delicate pepper variety compared to black pepper, and it adds a slight heat without overpowering the soup.

7. Chicken Stock: The base of the soup. The richer the stock, the better the flavor. If you have homemade stock, that’s even better, but store-bought stock will work perfectly fine.

8. Rice Wine Vinegar: This is used to brighten the flavors of the soup and give it a subtle tang. If you don’t have rice wine vinegar, you can substitute it with a little white wine vinegar or even lemon juice.

9. Reduced-Sodium Soy Sauce: Soy sauce is an essential ingredient in many Asian-inspired dishes, and it helps to bring saltiness and depth to the soup. Using reduced-sodium soy sauce ensures the soup isn’t too salty, but it still gives that umami richness.

10. Eggs: This is the star ingredient. The eggs are slowly added to the hot broth in a thin stream, and as you stir, they cook into silky ribbons that give the soup its signature texture. Make sure to lightly beat the eggs before adding them to the soup so they’re easy to pour.

11. Green Onion: Green onions are optional but highly recommended. They add a pop of color and freshness to the soup, and their mild onion flavor complements the rich broth.

For the Crispy Wontons:

1. Vegetable Oil: This is used to fry the wonton strips until they’re golden brown and crispy.

2. Wonton Wrappers: These are cut into thin strips and fried to create crispy wonton strips that are perfect for snacking or as a topping for your soup.

The Instructions:

Now that you have all your ingredients ready, let’s dive into the cooking process:

1. Fry the Wonton Strips: Start by heating vegetable oil in a large skillet or Dutch oven over medium-high heat. You’ll want to fry the wonton strips in batches to avoid overcrowding the pan. Fry the strips for about 1-2 minutes until they turn golden brown and crispy. Once done, transfer the wontons to a paper towel-lined plate to absorb any excess oil.
2. Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and ¼ cup of water. Set this aside for later; you’ll add it to the soup to thicken it.
3. Cook the Broth Base: In a large stockpot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and freshly grated ginger, and cook for about 1 minute, until they’re fragrant. Stir in the turmeric and white pepper, and then add the chicken stock. Bring everything to a boil and reduce the heat to let it simmer for about 5-10 minutes to allow the flavors to blend.
4. Thicken the Soup: Stir in the cornstarch mixture and cook, stirring frequently, for about 3 minutes, or until the soup has slightly thickened.
5. Add the Vinegar and Soy Sauce: Once the soup has thickened, stir in the rice wine vinegar and soy sauce. These ingredients will enhance the flavor and bring a subtle tanginess and saltiness to the soup.
6. Add the Eggs: Slowly pour the beaten eggs into the soup in a steady stream while stirring gently with a fork. This will create the signature egg ribbons in the soup. Let the soup cook for about 2 minutes, or until the eggs are fully set.
7. Serve the Soup: Ladle the soup into bowls and top with the crispy wonton strips and sliced green onions, if desired. Serve immediately, and enjoy the warm, comforting goodness!

This Egg Drop Soup is a perfect dish for cold days or whenever you’re craving something cozy and delicious. With minimal ingredients and a quick cooking time, it’s an easy meal that doesn’t compromise on flavor. Whether you choose to add crispy wonton strips or leave them out, this soup is guaranteed to bring warmth and comfort to your day. So, the next time the weather turns chilly or you just want something quick and satisfying, give this recipe a try—you won’t regret it!