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.

Course Appetizer, Main Course, Soup

Cuisine American, Chinese

Keyword Wonton Egg Drop Soup

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 343kcal

Author Dana at ThisSillyGirlsLife.com

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.

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

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

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.