How To Egg Drop Soup Recipe

 Since we returned to Chicago, this soup and this one have been my lifelines. It's back to 30 degree days, which is still suitable for soup! thus until the weather changes, it's been keeping me warm and comfortable.

Ingredients:

1. 3 tablespoons cornstarch
2. 2 teaspoons toasted sesame oil
3. 3 cloves garlic, minced
4. 1 tablespoon freshly grated ginger
5. ½ teaspoon ground turmeric
6. ⅛ teaspoon ground white pepper
7. 5 cups chicken stock
8. 1 tablespoon rice wine vinegar
9. 2 teaspoons reduced sodium soy sauce
10. 4 eggs, lightly beaten
11. 1 green onion, thinly sliced

FOR THE CRISPY WONTONS

1. 1 cup vegetable oil
2. 1 12-ounce package won ton wrappers, cut into strips

Instructions:

Step:No:01

In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. In the Dutch oven, add the won ton strips in batches and cook for one to two minutes, or until they are uniformly crispy and golden brown. Transfer to a plate lined with paper towels.

Step:No:02

Mix the cornstarch and 1/4 cup water in a small bowl and set it aside.

Step:No:03

In a large stockpot or Dutch oven, heat the sesame oil over medium heat.

Step:No:04

Add the ginger and garlic, and stir for one minute or until fragrant. Add pepper and turmeric and stir.

Step:No:05

Add chicken stock and stir. Bring to a boil, then lower the heat and simmer for five to ten minutes, or until the flavors have melded.

Step:No:06

Add cornstarch mixture and whisk often for about 3 minutes, or until slightly thickened. Add soy sauce and rice wine vinegar and stir.

Step:No:07

Using a fork, gradually stir in the eggs in a slow, steady stream. Cook for about 2 minutes, stirring regularly to form ribbons, or until the eggs are set.

Step:No:08

If preferred, top the won ton strips with green onions and serve right away.

more details for recipes:https://damndelicious.net/2022/04/01/egg-drop-soup/