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Wonton Egg Drop Soup Recipe

Wonton Egg Drop Soup

iamwinfred
This Wonton Egg Drop Soup brings together two beloved Chinese classics in one deeply satisfying bowl. Plump, handmade pork and shrimp wontons are nestled in a golden, ginger-scented chicken broth, finished with silky egg ribbons and a drizzle of sesame oil. It's comforting, restaurant-quality, and ready in under 45 minutes.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Soup
Cuisine Chinese
Servings 4 bowls
Calories 380 kcal

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

Ingredients
  

For the Wonton Filling

  • 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

For the Wontons

  • 24 wonton wrappers square, 3-inch size; found in the refrigerated section
  • 1 egg, beaten for sealing the wontons

For the Broth

  • 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

For the Egg Drop

  • 3 large eggs, beaten
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water for the cornstarch slurry

For Garnish

  • 3 green onions thinly sliced
  • white pepper to taste
  • toasted sesame oil optional drizzle to finish

Instructions
 

  • 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.

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.

Nutrition

Serving: 1BowlCalories: 380kcalCarbohydrates: 30gProtein: 26gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 210mgSodium: 980mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 8IUVitamin C: 4mgCalcium: 6mgIron: 15mg
Keyword Chinese soup recipe, easy weeknight soup, egg drop soup, homemade wontons, wonton egg drop soup
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