Egg Drop Soup

Our farm-tested recipe is quick and easy to make for a delicious soup that is better than a restaurant! Slowly drizzle beaten eggs into lightly seasoned broth to create delicate ribbons of nutritious flavor.

Yield: 6 servings

Ingredients

3 tbsp cornstarch
2 tsp toasted sesame oil
3 cloves garlic, mined
1 tbsp freshly grated ginger
½ tsp turmeric
1/8 tsp white pepper
5 cups chicken stock
1 tbsp rice wine vinegar
2 tsp reduced sodium soy sauce
4 The Farmer’s Cow Large Eggs, lightly beaten
1 green onion, thinly sliced

For the crispy wontons

1 cup good vegetable oil
1 12-ounce package wonton wrappers, cut into strips

Instructions

Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches, add wonton strips and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
In a small bowl, whisk cornstarch and 1/4 cup water together; set aside.
Heat sesame oil in a large stockpot or Dutch oven over medium heat.
Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.
Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.
Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.
Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
Serve immediately with won ton strips, garnished with green onions, if desired.

Date Posted: January 22, 2024