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Egg Drop Soup is that silky, savory bowl of comfort you order at every Chinese restaurant, and this homemade version with tender pork wontons is even better than takeout. I started making it on chilly Sunday afternoons when the girls wanted something cozy, and folding the wontons together turned into our favorite little kitchen project. If you love our classic wonton soup, this egg drop twist is about to be on heavy rotation.
With ribbons of egg in a gingery broth and pillowy pork wontons in every spoonful, this egg drop soup tastes restaurant special but comes together right at home.
Egg Drop Soup Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 1 hour
- 🍽️ Serving: 6 servings
- ⚡ Calories: 343kcal
- 🌶️ Flavor Profile: Savory and silky (gingery broth, egg ribbons, tender pork wontons)
- ✋ Difficulty: Easy, a fun project like our air fryer gyoza
Quick Answer
To make egg drop soup, bring seasoned chicken broth to a boil, then whisk in a cornstarch slurry to lightly thicken it. Reduce the heat to a simmer and slowly stream in beaten eggs while gently stirring, which creates those signature silky egg ribbons. For this version, add homemade pork wontons to each bowl and ladle the hot soup right over the top.
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Why This Recipe Works
Click to see the technique science
- A cornstarch slurry comes first. Lightly thickening the broth before adding the eggs keeps the egg ribbons suspended throughout the bowl instead of sinking to the bottom.
- Stream the eggs in slowly. Pouring the beaten eggs in a thin, steady stream while gently stirring is the secret to delicate ribbons instead of scrambled clumps.
- Ginger and garlic bloom in oil. Cooking the aromatics in hot oil for just 30 seconds builds a fragrant base that makes the broth taste like it simmered all day.
- Homemade pork wontons make it a meal. Tender, savory wontons turn a light starter into a satisfying dinner with real restaurant feel.
- A little bouillon deepens the broth. A spoonful of powdered chicken bouillon gives the soup that rich, craveable takeout flavor in a fraction of the time.
- Boil the wontons separately. Cooking the wontons in their own pot of water keeps the egg drop broth clear and silky instead of cloudy.
Why You’ll Love This Recipe
- Better than takeout. You get all the cozy restaurant flavor at home, just like our copycat chow mein with ramen noodles.
- A fun family project. Folding the wontons together is the kind of hands on cooking the kids actually love.
- Cozy but light. At around 343 calories a bowl, it is comforting without being heavy.
Key Ingredients
Egg drop soup keeps things simple, with a short list of pantry and freezer staples doing all the work.
- Wonton Wrappers: Store bought wrappers make homemade wontons quick. Look for them in the refrigerated produce section.
- Ground Pork: Mixed with scallions, garlic, ginger, and soy, it makes a juicy, flavorful wonton filling.
- Eggs: Well beaten and streamed in slowly, they create the silky ribbons egg drop soup is famous for.
- Chicken Broth and Bouillon: Together they build a deep, savory base fast. Use low sodium broth to control the salt.
- Ginger and Garlic: Fresh and bloomed in oil, they give the broth its warm, aromatic backbone.
- Cornstarch: A simple slurry lightly thickens the broth so the egg ribbons stay suspended.
See recipe card for exact quantities.
Variations and Substitutions
This egg drop soup is easy to make your own. Here are a few ways to switch it up.
- Short on time? Skip the homemade wontons and use store bought, or leave them out for a classic plain egg drop soup.
- Stir in extras like corn, sliced mushrooms, baby spinach, or peas for more color and texture.
- Add a drizzle of chili oil or a pinch of white pepper for a little heat.
- Swap the pork filling for ground chicken, turkey, or shrimp.
- Make it vegetarian by skipping the wontons and using vegetable broth with cubed tofu.
- Finish with a splash of toasted sesame oil and extra scallions for a takeout style touch.
How to Make Egg Drop Soup
- Mix the ground pork, scallions, garlic, egg yolk, soy sauce, ginger, vinegar, sesame oil, salt, and pepper in a bowl until combined to make the wonton filling.
- Place a teaspoon of filling in the center of each wrapper, moisten the edges with water, and fold into triangles, pressing out the air. Repeat until all the filling is used.
- Boil the wontons in batches of about 10 for 5 minutes, gently stirring so they do not stick. Place the cooked wontons on a parchment lined tray.
- Heat oil in a large pot, cook the ginger and garlic until fragrant, then add the chicken broth and bouillon and bring to a boil. Whisk in the cornstarch slurry to lightly thicken.
- Reduce the heat to a simmer. Slowly stream in the beaten eggs while gently stirring the soup to form silky egg ribbons.
- Add wontons to each serving bowl and ladle the hot egg drop soup over the top. Garnish with scallions and serve immediately.
Recipe Tips & Tricks
- Press the air out of the wontons as you fold so they do not burst open while boiling.
- Whisk the cornstarch slurry smooth before adding it so the broth thickens evenly.
- Pour the eggs in a thin, steady stream and stir gently for the prettiest ribbons.
- Do not over stir after the eggs go in or the ribbons will break into tiny bits.
- Cook the wontons in batches so the pot is not crowded and they cook evenly.
- Use low sodium broth and adjust the salt at the end to taste.
- Serve right away so the wontons stay tender and the broth stays silky.
Serving Ideas and Suggestions
Egg drop soup makes a cozy starter or a light meal all on its own. We love it with a side of our chow mein with ramen noodles or a plate of egg foo young for a full takeout night at home.
For a bigger spread, serve it alongside Chinese chicken or copycat Panda Express teriyaki chicken with steamed rice. The light, silky soup balances out the richer mains perfectly.
It also pairs beautifully with our classic wonton soup if you want to set out two soups for a comforting, slurp worthy dinner the whole family will dig into.
Egg Drop Soup FAQs
The trick to silky egg ribbons in egg drop soup is to lightly thicken the broth with cornstarch first, lower the heat to a gentle simmer, then stream the beaten eggs in slowly while stirring softly. Going slow keeps the ribbons delicate instead of clumpy.
Absolutely. For a classic, lighter egg drop soup, simply skip the wontons and enjoy the gingery broth with egg ribbons on its own. The wontons turn it into a heartier, meal sized bowl.
A good chicken broth is the classic base for egg drop soup. Adding a little powdered chicken bouillon deepens the flavor and gives it that rich, restaurant style taste. Use low sodium broth so you can control the salt.
Yes. Fold the wontons up to a day ahead and keep them covered in the fridge, or freeze them on a tray then transfer to a bag for up to 2 months. Boil straight from frozen, adding a minute or two to the cook time.
Cloudy egg drop soup usually comes from boiling the wontons directly in the broth or stirring too hard after adding the eggs. Boil the wontons in a separate pot of water and stir the eggs in gently to keep the broth clear and silky.
Store leftover egg drop soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat so the egg ribbons stay tender. Store the wontons separately so they do not get soggy.
Looking for what to make next? Ladle up a bowl of our cozy classic wonton soup for another homemade takeout favorite.
Pair a bowl of this soup with sticky Asian meatballs for a takeout style meal.
Serve this soup alongside our sweet chili Asian pork meatballs.
Round out the meal with our Asian slaw.
Round out the meal with our chicken broccoli pasta.
Round out a soup night with our buttery air fryer naan bread for scooping every drop.
Pair this soup with a plate of crispy crock pot pulled pork egg rolls for a cozy takeout night.
Easy Wonton Egg Drop Soup Recipe
Ingredients
For the wontons:
- 1/2 pound ground pork
- 2 scallions thinly sliced, green part only
- 2 cloves garlic minced
- 1 egg yolk
- 2 teaspoons soy sauce
- 1 teaspoon fresh ginger peeled and grated
- 1 1/2 teaspoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 36 wonton wrappers
For the soup:
- 2 teaspoons vegetable oil
- 1 teaspoon fresh ginger peeled and grated
- 2 cloves garlic minced
- 64 ounces chicken broth
- 1 teaspoon powdered chicken bouillon
- 4 tablespoons cornstarch
- 4 tablespoons water
- 4 large eggs well beaten
Instructions
For the wontons:
- Make the filling first by placing the pork, scallions, garlic, egg yolk, soy sauce, ginger, vinegar, sesame oil, salt, and pepper into a medium-sized bowl. Mix until combined.1/2 pound ground pork, 2 scallions, 2 cloves garlic, 1 egg yolk, 2 teaspoons soy sauce, 1 teaspoon fresh ginger, 1 1/2 teaspoon rice wine vinegar, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- To fold the wontons, place 1 tsp of the filling into each wrapper.36 wonton wrappers
- Using a little water, moisten the outside edges of the wrapper all the way around.
- Fold until two points meet, trying to get as much air out as possible. Place a dab of water at both ends of the left and right of the triangle and fold over onto each other.
- Continue until all the filling is used. Cover until you are ready to cook the wontons.
- Cook the wontons in boiling water for 5 minutes. After adding each wonton into the pot scrape the bottom of the pan very gently to loosen it from the bottom if it is stuck. Stir occasionally, extremely gently. It is best to do this in batches of about 10 wontons each.
- Place cooked wontons on a sheet tray lined with parchment paper until they are all cooked.
For the soup:
- In a large stock pot or Dutch oven, heat over medium heat and add in the oil.2 teaspoons vegetable oil
- Place the ginger and garlic in hot oil and cook just until fragrant about 30 seconds.1 teaspoon fresh ginger, 2 cloves garlic
- Add the chicken broth and bouillon and bring to a boil.64 ounces chicken broth, 1 teaspoon powdered chicken bouillon
- Mix the cornstarch and water until combined in a small bowl. Very slowly stream the slurry into the soup while whisking constantly.4 tablespoons cornstarch, 4 tablespoons water
- Reduce the heat to a simmer. Slowly stream in the beaten eggs while gently stirring the soup.4 large eggs
To serve:
- Add wontons to your serving bowl and ladle the hot soup on top. Garnish with scallions and serve.
Notes
- Prep Ahead: Make the wonton filling a day ahead to save time.
- Use Fresh Ingredients: Fresh ginger and garlic make a big difference in flavor.
- Keep Wontons Covered: Keep the wontons covered with a damp cloth while assembling to prevent them from drying out.
- Whisk Continuously: When adding the cornstarch slurry and beaten eggs to the soup, whisk continuously to avoid lumps and create perfect egg ribbons.
- Simmer Gently: Keep the heat on low once the soup is ready to avoid overcooking the egg ribbons.
- Serve Hot: This soup is best enjoyed hot, so serve it right after preparing for the best taste.
Nutrition
Love This Recipe?
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100% wonderful! Made this for a potluck and they couldn’t stop eating it!! Said it was better than any in a restaurant. Great recipe.
This was a great soup. It tasted so good I may not order this at the Chinese restaurant again. I used ground turkey instead of pork. It tasted unbelievable. Thank you for the recipe.
LOL, I love it!! Thanks so much for letting me know you tried it and how it came out, yay!
This is truly delicious. My granddaughter’s favorite soup is egg drop. She loved this version. Her mom kept telling me that I could not have really made this and that I must have bought it. I will definitely make this many times.
…and now I want take-out for dinner because I don’t have the ingredients for this!! But I’m definitely going to have to try my hand at making some. I’m thrilled you linked up with us at Snickerdoodle Sunday…hope to see you again this weekend with your latest makes!
Sarah (Sadie Seasongoods)
I am seriously craving this soup now! Thanks for sharing on Weekend Bites
I must make this soup! I love Asian flavors! I have a recipe for Lemongrass coconut chicken soup on my blog. It is one of our favorites. Pinned to my collections of soups!
This sounds sooo good, those stuffed wontons are calling my name! Found this at The Weekend Retreat Link Party 🙂