If you love Chinese takeout, this Wonton Egg Drop Soup is about to become your new weeknight obsession.
It combines two beloved classics into one deeply satisfying bowl: silky egg ribbons floating in a savory, ginger-scented broth, with plump pork-filled wontons that make every spoonful feel like a hug.
The best part? You can have this on the table in under 45 minutes, and it tastes better than anything you’d get delivered to your door.
This recipe uses homemade wontons with a simple ground pork and shrimp filling, a rich chicken broth base, and the classic egg drop technique that creates those gorgeous, wispy egg strands we all love.
Once you try this from scratch, you’ll never reach for the phone to order takeout again.
If you’re a fan of Asian-inspired soups, I also have a classic egg drop soup on the blog that’s just as quick and comforting.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Total Time | 45 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy-Medium |
Why You’ll Love This Wonton Egg Drop Soup
This soup checks every box for a satisfying meal, and once you’ve made it, you’ll wonder why you ever ordered it out.
Here’s why this recipe is a keeper:
- Two soups in one bowl. You get the best of wonton soup and egg drop soup combined, so every bite has layers of texture and flavor.
- Beginner-friendly wontons. The folding technique is simple, and even if your wontons aren’t picture-perfect, they’ll taste amazing.
- Ready in under an hour. This is fast enough for a weeknight but impressive enough to serve to guests.
- Deeply flavorful broth. Fresh ginger, sesame oil, soy sauce, and white pepper create a broth you’ll want to drink straight from the bowl.
- Fully customizable. Add bok choy, shiitake mushrooms, or a drizzle of chili oil to make it your own.
Another reason this recipe stands out is how satisfying it is without feeling heavy.
It’s warming, comforting, and light all at once. For another cozy Chinese-inspired option, check out my P.F. Chang’s Egg Drop Soup copycat.
Ingredients
This soup uses simple, accessible ingredients that come together to create something truly restaurant-worthy. Here’s everything you’ll need:
For the Wonton Filling:
- 8 oz ground pork
- 4 oz raw shrimp, peeled, deveined, and finely chopped
- 2 green onions (scallions), finely minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1 egg white
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
For the Wontons:
- 24 wonton wrappers (square, 3-inch size)
- 1 egg, beaten (for sealing)
For the Broth:
- 8 cups low-sodium chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon white pepper
- 1/4 teaspoon sugar
- 1/4 teaspoon turmeric (for color)
For the Egg Drop:
- 3 large eggs, beaten
- 2 tablespoons cornstarch
- 3 tablespoons cold water
For Garnish:
- 3 green onions, thinly sliced
- White pepper, to taste
- Drizzle of sesame oil (optional)
You might also enjoy: Egg Drop Soup Without Cornstarch
Kitchen Equipment Needed
You don’t need any fancy gadgets to make this soup. Here’s what to have ready before you start:
- Large soup pot or Dutch oven (at least 5-quart)
- Medium mixing bowl (for the wonton filling)
- Small bowl (for the egg wash and cornstarch slurry)
- Cutting board and sharp knife
- Microplane or fine grater (for the ginger)
- Pastry brush or finger (for sealing wontons)
- Measuring cups and spoons
- Ladle for serving
- Slotted spoon or spider strainer
Read Also: Chinese Dumplings Recipe
Recommended Products for This Recipe
These are my personal picks based on what genuinely makes a difference when making this soup at home.
I’ve tested different versions of each and keep coming back to these.
1. Joyce Chen Soup Spoons (Set of 4)
Traditional Chinese soup spoons make eating wontons and egg ribbons so much easier than regular spoons.
The deep, wide bowl scoops up broth, wontons, and egg strands in one elegant bite, which is exactly how this soup is meant to be eaten.
2. Premium Bamboo Steamer (for wonton prep)
If you want to test your wontons before dropping them in broth, a bamboo steamer is a game-changer.
It also comes in handy if you end up making a double batch and want to cook some separately as a snack or appetizer.
3. Lee Kum Kee Premium Soy Sauce
The quality of your soy sauce matters more than you might think in a light, broth-forward soup like this.
Lee Kum Kee’s premium soy sauce has a deep, complex umami flavor that cheap brands just don’t replicate, and it makes both the filling and the broth taste noticeably better.
4. Kadoya Pure Sesame Oil
Sesame oil is used twice in this recipe, so using a high-quality toasted version makes a real difference.
Kadoya is the brand you’ll find in most authentic Chinese and Japanese kitchens, and its rich, nutty aroma is unmistakable.
Step-by-Step Instructions: How to Make Wonton Egg Drop Soup
1. Make the Wonton Filling
- Add the ground pork to a medium mixing bowl.
- Pat the shrimp dry with a paper towel, then chop finely until it’s almost a paste. Add it to the bowl with the pork.
- Add the minced green onions, grated ginger, soy sauce, sesame oil, rice vinegar, egg white, white pepper, and salt to the bowl.
- Mix everything together using your hands or a fork until all the ingredients are evenly combined. Don’t overmix, but make sure there are no dry patches of meat.
- To test the seasoning, microwave a small teaspoon of filling for 30 seconds and taste. Adjust salt, soy sauce, or white pepper as needed.
- Cover the bowl with plastic wrap and refrigerate for 10 minutes while you set up your wonton station. Chilling firms up the filling and makes it easier to wrap.
2. Set Up Your Wonton Station
- Clear a clean, dry surface on your counter or cutting board. Wonton wrappers stick if the surface is wet.
- Place the wonton wrappers in a stack and keep them covered with a damp towel to prevent drying out.
- Beat one egg in a small bowl and set it beside your work surface. This is your egg wash for sealing the wontons.
- Set out a baking sheet or large plate lightly dusted with cornstarch to hold your filled wontons without sticking.
3. Fill and Fold the Wontons
- Place one wonton wrapper flat on your clean surface, oriented like a diamond (point facing you).
- Spoon about 1 teaspoon of filling into the center of the wrapper. Don’t overfill or the wontons will burst during cooking.
- Using your finger or a pastry brush, dab egg wash along all four edges of the wrapper.
- Fold the wrapper in half away from you, pressing from the center outward to push out any air pockets and seal the edges firmly. You should have a triangle shape.
- To create the classic “nurse’s cap” shape: hold the triangle with the long flat edge facing you. Bring the two bottom corners together, overlapping them slightly. Press and pinch firmly to seal. The point of the triangle should fold back slightly like a little hat.
- Place the finished wonton on your prepared baking sheet. Repeat with the remaining wrappers and filling.
- If making ahead, cover the wontons loosely with plastic wrap and refrigerate for up to 4 hours.
4. Prepare the Broth
- Pour the chicken broth into your large soup pot and set it over medium-high heat.
- Add the soy sauce, sesame oil, grated ginger, white pepper, sugar, and turmeric directly to the pot.
- Stir the broth well to combine all the seasonings.
- Bring the broth to a gentle boil, then reduce to a steady simmer. Taste and adjust seasoning if needed. The broth should be light, savory, and fragrant with ginger.
5. Cook the Wontons
- Once the broth is at a steady simmer, gently lower the wontons into the pot one at a time using a slotted spoon. Don’t drop them all at once or they may stick together.
- Stir gently once to make sure no wontons are resting on the bottom of the pot.
- Cook the wontons for 8 to 10 minutes, or until they float to the top and the wrappers look slightly translucent. Floating is a reliable sign that they’re cooked through.
- If you want to check doneness, cut one open. The pork should be completely white with no pink remaining.
- Once cooked, carefully remove the wontons using a slotted spoon and set them aside in serving bowls or on a plate. You’ll return them to the soup after adding the eggs so the wrappers don’t overcook.
6. Make the Cornstarch Slurry
- In a small bowl, whisk together the 2 tablespoons of cornstarch and 3 tablespoons of cold water until completely smooth with no lumps.
- Make sure the slurry is ready before you turn up the heat in the next step. This thickens the broth slightly, which gives it that classic egg drop soup texture and helps the egg strands form properly.
7. Create the Egg Drop
- Bring the broth back up to a full, rolling boil.
- Give the cornstarch slurry one more stir to make sure it hasn’t settled, then pour it into the boiling broth while stirring constantly. The broth will thicken within about 30 seconds.
- In a small bowl or measuring cup, beat the 3 eggs until fully combined and slightly frothy.
- Hold the bowl of beaten eggs in one hand. With your other hand, use a fork or chopstick to stir the broth in a slow, circular motion.
- While stirring, slowly pour the beaten eggs in a thin, steady stream directly into the swirling broth. The current of the broth is what creates those beautiful, wispy egg ribbons. Pour too fast and you’ll get chunky egg pieces instead of ribbons.
- Once all the egg has been added, gently stir once more and remove the pot from the heat immediately. The eggs will continue cooking from the residual heat, so don’t leave them on the burner.
8. Assemble and Serve
- Place 4 to 6 wontons into each serving bowl.
- Ladle the hot egg drop broth over the wontons generously.
- Top with sliced green onions and a small pinch of white pepper.
- Finish with a very small drizzle of sesame oil if you like an extra aromatic finish.
- Serve immediately while the broth is steaming hot.
The same technique I use for those silky egg strands also works beautifully in my Avgolemono Soup, which is another great egg-based soup to explore.
Tips for The Best Wonton Egg Drop Soup
A few small tricks make a big difference between a good bowl of soup and a truly great one. Keep these in mind the first time you make this:
- Don’t overfill the wontons. One teaspoon of filling per wrapper is the right amount. Too much filling and the wrapper will tear or burst during cooking.
- Seal edges completely. Press out all air pockets when sealing, and make sure every edge is egg-washed and firmly pressed. A loose seal means the filling falls out in the broth.
- Boil the broth before adding eggs. The eggs need a rolling boil to cook instantly into ribbons. A gentle simmer will result in clumps instead of the delicate egg strands you want.
- Pour the eggs slowly. This is the single most important tip for the egg drop. A slow, thin stream into swirling broth creates those gorgeous wispy ribbons.
- Remove wontons before adding eggs. This prevents the wrappers from becoming too soft while you complete the egg drop step.
- Use fresh ginger. Pre-minced jarred ginger doesn’t have the same sharp, fragrant punch. Fresh ginger grated on a microplane makes the broth taste noticeably better.
- Taste the broth before serving. Add a splash more soy sauce or a pinch of white pepper if it needs more depth.
You might also enjoy: Potsticker Soup Recipe
Serving Suggestions
This soup is hearty enough to stand on its own, but it’s also perfect as a starter or as part of a larger Asian-inspired spread.
Here are some great ways to serve it:
- As a standalone meal. Add extra wontons (6 to 8 per person) and serve with crusty bread or steamed jasmine rice on the side to make it a full dinner.
- Paired with Fried Rice. A scoop of egg fried rice alongside this soup is a classic Chinese restaurant pairing that never gets old.
- With Air Fryer Spring Rolls. Crispy spring rolls make a perfect appetizer or side that complements the soft, silky texture of the soup beautifully.
- Alongside Panda Express Orange Chicken. For a takeout-style feast at home, this soup plus homemade orange chicken is an unbeatable combination.
- Topped with chili oil. A small drizzle of chili crisp or chili oil at the table adds heat and complexity for those who like things spicy.
- Garnished with crispy wonton strips. Slice a few extra wonton wrappers into strips, fry them until golden, and scatter over the soup for crunch.
Variations of Wonton Egg Drop Soup
Once you’ve nailed the base recipe, here are some fun ways to mix things up depending on your mood or what you have in the fridge:
- Use frozen wontons or dumplings. On nights when you’re truly pressed for time, store-bought frozen wontons or even potstickers work great. Just cook them according to the package directions before adding to the broth.
- Shrimp-only wontons. Skip the pork and use all shrimp in the filling. Season with a little garlic, ginger, and sesame oil. The texture is lighter and slightly sweeter.
- Chicken and mushroom wontons. Use ground chicken mixed with finely chopped shiitake mushrooms, green onions, and soy sauce for a different flavor profile.
- Vegetarian version. Fill the wontons with a mix of finely chopped tofu, shiitake mushrooms, napa cabbage, ginger, and sesame oil. Use vegetable broth as the base.
- Spicy broth. Add a tablespoon of chili garlic sauce or a teaspoon of white pepper directly to the broth for a warming kick.
- Add vegetables. Toss in baby bok choy, sliced mushrooms, or a handful of baby spinach in the last 2 minutes of cooking for added color and nutrition.
Read Also: Asian Beef Noodle Soup Recipe
Storage and Reheating
This soup stores well, but the wontons and broth are best kept separately to prevent the wrappers from becoming soggy:
- Refrigerating: Store the broth and wontons in separate airtight containers. The broth keeps well for up to 4 days in the fridge. Cooked wontons stay good for 2 to 3 days.
- Freezing: You can freeze uncooked wontons beautifully. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a zip-lock bag. They’ll keep for up to 3 months and can go straight from frozen into simmering broth without thawing.
- Reheating the broth: Bring the broth back to a simmer in a pot over medium heat. Don’t microwave the broth with the egg strands already in it, as they can become rubbery.
- Reheating wontons: Add refrigerated wontons back into the simmering broth for 2 to 3 minutes until heated through.
- Note on leftovers: The egg drop portion doesn’t reheat as beautifully as the rest of the soup. If you’re making this ahead, hold off on adding the egg drop until just before serving.
For another soup that stores and reheats like a dream, try my Thai Chicken Soup Recipe.
Nutritional Facts
The following values are approximate estimates per serving (based on 4 servings, approximately 6 wontons each):
- Calories: 380
- Protein: 26g
- Carbohydrates: 30g
- Fat: 16g
- Saturated Fat: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 980mg
To reduce sodium, use low-sodium chicken broth and reduced-sodium soy sauce. To cut fat, replace half the ground pork with ground chicken breast.
Health Benefits of Key Ingredients
This soup isn’t just comforting. Several of its key ingredients bring genuine nutritional value to the bowl.
Here’s a look at what you’re getting:
- Ginger. Fresh ginger has long been used for its anti-nausea and anti-inflammatory properties. It also gives the broth its signature warmth and depth without adding calories.
- Eggs. Eggs are one of the most complete protein sources available, containing all nine essential amino acids plus vitamins D, B12, and choline, which supports brain health.
- Chicken broth. A good chicken broth provides collagen, electrolytes, and minerals that support gut health. It’s also deeply warming and hydrating on cold days.
- Shrimp. Shrimp is a lean, high-protein seafood that’s rich in selenium, iodine, and omega-3 fatty acids. It adds nutritional density without a lot of extra fat.
- Ground pork. Pork provides iron, zinc, B vitamins, and a satisfying richness to the wonton filling that keeps you full longer.
- Green onions. Scallions contain vitamin K, vitamin C, and antioxidants. They also add a fresh, bright flavor to both the filling and the garnish.
Another excellent option: Spring Vegetable Soup
FAQs About Wonton Egg Drop Soup
1. Can I use frozen wontons instead of homemade?
Absolutely. Store-bought frozen wontons or mini dumplings work great in this recipe and cut the prep time significantly.
Just cook them directly in the simmering broth according to the package instructions before proceeding with the egg drop step.
2. Why is my egg dropping in chunks instead of ribbons?
This usually means the broth wasn’t at a full rolling boil when the eggs were added, or the eggs were poured too quickly.
For wispy ribbons, make sure the broth is fully boiling and the eggs are drizzled in slowly while you stir the broth in a gentle circular motion.
3. Can I make the wontons ahead of time?
Yes. You can make the filling up to 24 hours ahead and keep it refrigerated.
You can also assemble the wontons and refrigerate them (covered) for up to 4 hours, or freeze them uncooked for up to 3 months.
4. How do I prevent my wontons from falling apart in the soup?
The most common reason wontons fall apart is a poor seal. Make sure to brush egg wash on all four edges and press out any air pockets before sealing.
Also avoid overfilling. One teaspoon of filling per wrapper is the right amount, and a tightly sealed wrapper won’t burst during cooking.
5. What can I substitute for pork in the filling?
Ground chicken is the most common substitute and works really well.
You can also use ground turkey, all shrimp, or a combination of firm tofu and mushrooms for a vegetarian version.
Just make sure to season generously since leaner proteins need a little more help in the flavor department.
Wonton Egg Drop Soup
Ingredients
- 8 oz ground pork 225g
- 4 oz raw shrimp, peeled, deveined, and finely chopped 115g; about 8-10 medium shrimp
- 2 green onions (scallions) finely minced
- 1 tablespoon fresh ginger grated on a microplane
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1 egg white helps filling stay moist and silky
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 24 wonton wrappers square, 3-inch size; found in the refrigerated section
- 1 egg, beaten for sealing the wontons
- 8 cups low-sodium chicken broth 1.9 liters
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon white pepper
- 1/4 teaspoon sugar
- 1/4 teaspoon turmeric for color
- 3 large eggs, beaten
- 2 tablespoons cornstarch
- 3 tablespoons cold water for the cornstarch slurry
- 3 green onions thinly sliced
- white pepper to taste
- toasted sesame oil optional drizzle to finish
Equipment
- Large soup pot or Dutch oven (5-quart)
- Medium mixing bowl For the wonton filling
- Small bowl For egg wash and cornstarch slurry
- Cutting board and sharp knife
- Microplane or fine grater For grating fresh ginger
- Pastry brush For sealing wontons; a finger works too
- Measuring cups and spoons
- Ladle For serving
- Slotted spoon or spider strainer For removing wontons from broth
- Baking sheet Lightly dusted with cornstarch to hold filled wontons
Method
- Combine ground pork, finely chopped shrimp, minced green onions, grated ginger, soy sauce, sesame oil, rice vinegar, egg white, white pepper, and salt in a medium bowl. Mix until evenly combined, then cover and refrigerate for 10 minutes.
- Clear a clean, dry surface and place the wonton wrappers in a stack covered with a damp towel. Beat one egg in a small bowl for sealing, and dust a baking sheet lightly with cornstarch to hold finished wontons.
- Place a wonton wrapper diamond-style on your surface, add 1 teaspoon of filling to the center, brush egg wash on all four edges, then fold into a triangle and press firmly to seal. Bring the two bottom corners together and pinch to create the classic cap shape. Repeat with remaining wrappers.
- Add chicken broth, soy sauce, sesame oil, grated ginger, white pepper, sugar, and turmeric to a large pot over medium-high heat. Bring to a gentle boil, then reduce to a steady simmer and taste for seasoning.
- Gently lower wontons into the simmering broth one at a time and cook for 8 to 10 minutes, until they float and the wrappers look slightly translucent. Remove wontons with a slotted spoon and set aside in serving bowls.
- Whisk together 2 tablespoons cornstarch and 3 tablespoons cold water in a small bowl until completely smooth with no lumps. Set aside until ready to use.
- Bring the broth back to a full rolling boil, stir in the cornstarch slurry, then slowly pour the beaten eggs in a thin stream while stirring the broth in a gentle circular motion. Remove from heat immediately once all eggs are added.
- Place 4 to 6 wontons in each bowl, ladle the hot egg drop broth over them, and garnish with sliced green onions, white pepper, and an optional drizzle of sesame oil. Serve immediately.
Nutrition
Notes
- Egg ribbon tip: For wispy egg ribbons, the broth must be at a full rolling boil and the eggs must be poured in a slow, thin stream while you stir gently. Pouring too fast creates chunky egg pieces.
- Don’t overfill: Use exactly 1 teaspoon of filling per wonton wrapper. Overfilling causes the wrapper to tear or burst during cooking.
- Seal firmly: Press out all air pockets and make sure every edge is egg-washed and pinched shut before cooking. A loose seal means the filling falls out in the broth.
- Remove wontons before egg drop: Always remove cooked wontons from the broth before adding the eggs. This prevents the wrappers from overcooking and becoming too soft.
- Use fresh ginger: Pre-minced jarred ginger won’t give the same bright, aromatic punch. Fresh ginger grated on a microplane makes a noticeable difference in the broth.
- Shortcut option: Use frozen store-bought wontons or mini dumplings to cut prep time to under 15 minutes. Cook them per package directions in the simmering broth.
- Make-ahead: Uncooked wontons can be frozen on a baking sheet then transferred to a zip-lock bag and kept frozen for up to 3 months. Cook directly from frozen in simmering broth.
- Storage: Store broth and wontons separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth on the stovetop and add wontons back in for 2 to 3 minutes.
- Egg drop leftovers note: The egg drop portion doesn’t reheat well. If making ahead, complete the egg drop step fresh just before serving.
- Variations: Add baby bok choy, sliced shiitake mushrooms, or a drizzle of chili oil to customize. For a vegetarian version, use tofu and mushroom filling with vegetable broth.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Wonton Egg Drop Soup is one of those dishes that feels way more impressive than the effort involved.
Homemade wontons sound intimidating, but once you’ve folded a few, you’ll find a rhythm that makes the whole thing feel completely manageable.
The silky egg ribbons, the ginger-scented broth, and those tender pork and shrimp wontons all come together into something that genuinely rivals your favorite restaurant bowl.
Whether it’s a cold weeknight or you’re craving takeout comfort from your own kitchen, this soup delivers every single time.
Give it a try this week, and when you do, come back and leave a comment below. I’d love to hear how it turned out for you, and if you made any fun variations, share those too.
Recommended:
- Matzo Ball Soup Recipe
- French Onion Beef Short Rib Soup Recipe
- One Pan Dumpling Bake
- Beef Noodle Soup Recipe
- Crockpot Chicken Noodle Soup
