Easy Wonton Egg Drop Soup Recipe

This Wonton Egg Drop Soup is the perfect combination of savory wontons and fluffy egg ribbons, all in a delicious chicken broth.

If you love a warm, comforting soup that combines the best of two classic Chinese soups, then you’re in the right place! Wonton Egg Drop Soup is your new favorite dish.

It’s great for a cozy night in or as a starter for a special dinner. Plus, it’s easier to make than you might think, and the results are absolutely delicious.

This homemade Egg Drop Soup is one of those dishes that feels like a big hug in a bowl. I could seriously eat about 5 bowls of the stuff.

The wontons are filled with flavorful pork, while the egg drop soup part is light and soothing. It’s classic Chinese egg drop soup at its best.

It’s like getting the best of both worlds in every spoonful. This soup is perfect for those days when you want something warm and satisfying.

I first started making this because Jeremy claimed he didn’t like egg drop soup. Challenge accepted! Let’s just say, I proved him wrong, haha!

Let’s dive into why this Wonton Egg Drop Soup works so well and how you can make it at home.

1. Flavorful Wontons: The pork filling is seasoned just right with soy sauce, sesame oil, and fresh ginger, making each bite delicious.
2. Comforting Broth: The chicken broth, enhanced with garlic and ginger, creates a savory base that’s both light and flavorful.
3. Perfect Egg Ribbons: The beaten eggs create beautiful, fluffy egg ribbons that add great texture to the soup.

• Ground pork
• Scallions
• Garlic
• Egg yolk
• Soy sauce
• Fresh ginger
• Rice wine vinegar
• Sesame oil
• Salt
• Black pepper
• Wonton wrappers
• Vegetable oil
• Chicken broth
• Powdered chicken bouillon
• Cornstarch
• Water
• Large eggs

1. 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. To fold the wontons, place 1 tsp of the filling into each wrapper.
2. Using a little water, moisten the outside edges of the wrapper all the way around.
3. 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.
4. Continue until all the filling is used. Cover until you are ready to cook the wontons.
5. 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.
6. Place cooked wontons on a sheet tray lined with parchment paper until they are all cooked.

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For the soup:

1. In a large stock pot or Dutch oven, heat over medium heat and add in the oil.
2. Place the ginger and garlic in hot oil and cook just until fragrant about 30 seconds.
3. Add the chicken broth and bouillon and bring to a boil.
4. Mix the cornstarch and water until combined in a small bowl. Very slowly stream the slurry into the soup while whisking constantly.
5. Reduce the heat to a simmer. Slowly stream in the beaten eggs while gently stirring the soup.

To serve

1. Add wontons to your serving bowl and ladle the hot broth on top. Garnish with scallions and serve.

WHAT KIND OF WRAPPERS SHOULD I USE?

Use wonton wrappers, which are thin and square.

You can find them in the refrigerated section of most grocery stores.

You’ll love the texture of these wrappers in the soup. I think they’re the best part!

DO I HAVE TO COOK THE WONTONS SEPARATELY?

Yes, it’s best to cook the wontons in boiling water separately before adding them to the soup.

This way, they cook evenly and don’t fall apart in the broth.

The last thing you want is all your beautiful wontons falling to pieces in your soup!

ANY ADDITIONS?

The lunch special is on!

Egg drop wonton soup can be changed up in a number of different ways. Here are just a few.

• Shiitake Mushrooms: Add sliced shiitake mushrooms for an earthy flavor.
• Bok Choy: Include some bok choy for added greens and nutrition.
• White Pepper: Sprinkle a bit of white pepper for a subtle kick.
• Green Onions: Garnish with extra chopped green onions for a fresh crunch.
• Garlic Powder: Add a pinch for more garlic flavor.
• Light Soy Sauce: Drizzle a bit more for extra umami.
• Little Sriracha: Add a dash for some heat.
• Sesame Seeds: Sprinkle some toasted sesame seeds on top.
• Frozen Peas: Toss in a handful for a sweet addition.
• Carrots: Add thinly sliced carrots for color and sweetness.
• Serve with egg foo young, lo mein, chop suey, etc for the full take out experience!

ANY SUBSTITUTIONS?

Here comes the best hot soup you’ve had in ages.

Think of it as the chef’s special. Only you’re the chef!

• Ground Pork: Use ground chicken or turkey for a lighter option.
• Soy Sauce: Substitute with tamari for a gluten-free version.
• Rice Wine Vinegar: Use apple cider vinegar or white wine vinegar if you don’t have rice wine vinegar.
• Chicken Broth: Replace with vegetable broth.
• Cornstarch: Use arrowroot powder or tapioca starch as a thickener.
• Sesame Oil: Substitute with peanut oil or leave it out if you prefer.

Refrigerator: Store the soup and wontons separately in airtight containers in the refrigerator for up to 3 days.

Reheat them together before serving.

Freezer: Freeze the cooked wontons on a baking sheet until solid, then transfer them to a freezer bag.

The broth can be frozen in a separate container.

Thaw in the refrigerator overnight and reheat before serving.

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Wonton Egg Drop Soup is a super yummy combination of two popular Chinese soups that you can easily make at home.

The flavors are comforting, and the process is simple enough for any home cook!