I’ve always thought that Egg Drop Soup was a classic Asian recipe, but then I visited a Chinese restaurant in Canada and they had absolutely no clue what Egg Drop Soup was!
So maybe it’s an American-ized Chinese dish?? I’m not really sure. All I know is that it’s a delicious soup that my kids could eat by the gallon.
Needless to say, I make this recipe a lot.
Egg drop soup is a thickened chicken broth that’s seasoned with ginger, garlic and scallions.
It gets it’s name because you slowly drop the beaten eggs into the soup while stirring. The egg cooks quickly, creating fine ribbons of egg all throughout the soup. It’s pretty!
Since my children eat this like it’s going out of style I like to bulk it up with some peas, carrots and corn. You don’t have to throw them in there, but I like the extra nutrition they bring to this simple soup.
One of our favorite Asian restaurants would start each meal out with a bowl of fried wonton strips and sweet & sour sauce for dipping. It was like a Mexican restaurant with their chips and salsa. Brilliant.
We would toss some of those lightly fried wonton strips into our egg drop soup…
It adds a delightful crunchy texture when eaten right away. If left to soak they almost turn into little noodles. Both ways are great, but I prefer the crunch of the wonton.