Wonton Egg Drop Soup
This Wonton Egg Drop Soup brings together tender homemade wontons and silky egg in a cozy, takeout-style broth that's just as good for a comforting dinner as it is for a lighter starter. It's warm, savory, and surprisingly simple to make at home, just like my sausage gnocchi soup.
📌 Soup Summary
- 🍜 Flavor: Savory, lightly aromatic, classic takeout-style
- 🥚 Texture: Silky egg + tender wontons
- ⏱️ Time: About 50 minutes total
- 🍲 Serve As: Cozy main dish or lighter starter
- 👩🍳 Skill Level: Beginner-friendly with clear steps
- ❄️ Make-Ahead Friendly: Wontons can be prepped and frozen
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Egg drop soup with wontons is the best of two Chinese restaurant favorites combined into one comforting bowl. You get the rich, savory broth and tender wontons from classic wonton soup, plus the delicate, silky egg ribbons that make egg drop soup so satisfying.
If you love soups that feel complete on their own but are still flexible enough to serve as a starter, this one fits right in. It's similar in spirit to other takeout-style favorites like chicken wonton soup or classic egg drop soup, but with a little extra heartiness that makes it perfect for soup night at home.
For more takeout-inspired soup recipes, try this Thai red curry soup.
Why This is My Kind of Soup!
I've always loved soups that feel like the meal, not just something on the side. There's something deeply comforting about sitting down with a warm bowl that has real substance-broth, texture, and flavor all working together.
This wonton egg drop soup is exactly that kind of recipe. It's cozy, familiar, and flexible enough to fit into so many meals, whether you're craving a comforting dinner or starting off a bigger spread. It's also the kind of soup that reminds me why I love building a collection of soups you can truly savor, one bowl at a time, like this chicken paprikash soup.
LynIngredients + Substitutions
- Ground chicken: Mild and tender, letting the aromatics shine. Ground pork also works well if you prefer a richer filling. You can also use ground chicken to make this creamy ravioli soup in place of the sausage!
- Green onions: Add freshness and a light onion flavor without overpowering the filling. We also stir some into the broth later for a splash of color and onion flavor.
- Mushrooms: Brown (cremini) mushrooms add savory depth, while shiitake mushrooms offer an even bolder, more umami-rich flavor. The mushrooms also add moisture to the filling, helping keep the wontons tender and delicate as they cook.
- Shaoxing wine: A traditional Chinese cooking wine that adds depth and subtle complexity to the wonton filling. It's often found in Asian grocery stores or the international aisle of larger supermarkets, but it can be tricky to locate. If needed, dry sherry makes a reliable substitute and works well in this recipe.
- Toasted sesame oil: A little goes a long way! It adds warmth and nuttiness to the dumpling filling and the egg drop soup broth.
- Wonton wrappers: You will need slightly more than half a package. Make sure they're thawed before assembling for easier handling.
- Low-sodium chicken broth: Keeps the soup balanced and lets you control seasoning. I love using my Instant Pot chicken broth in this recipe.
- Salt & sugar: Balance the broth without overpowering it.
- Turmeric: It's optional, but I like adding it for a deeper yellow color without affecting flavor.
Check the recipe card below for the full ingredient list and quantities of each one.
Recipe Variations
- Using frozen wontons: Skip the homemade wontons and use about 30 full-sized frozen wontons (or 60 mini). Add them to the simmering broth straight from frozen and cook an extra 1-2 minutes.
- Different proteins: Ground pork or shrimp work well in the wonton filling.
- Herb swap: Skip the cilantro if you're not a fan and use extra green onions instead.
- Extra savory: Add a small amount of MSG (optional) for enhanced umami, if desired.
- Vegetarian: Use frozen vegetarian dumplings in place of the homemade, and swap the chicken broth for my Instant Pot vegetable broth.
How to Make Wonton Egg Drop Soup
Step 1: Make the filling. Mix the ground chicken, green onions, mushrooms, cornstarch, sherry, sesame oil, sugar, soy sauce, ginger, garlic, and white pepper in a food processor or mixing bowl.
Step 2: Fill the Wontons. Place a wonton wrapper on a flat surface. Lightly moisten the edges with water.
Step 3: Fold. Add a heaping teaspoon of filling to the center, fold diagonally, and pinch the edges to seal.
Step 4: Shape. Bring the two corners together to form a boat-like shape, sealing the corners with a little water. Repeat until all wontons are assembled and set aside.
Step 5: Heat the Broth. Bring the chicken broth to a boil in a large pot. Season the boiling broth with salt, sesame oil, white pepper, and sugar.
Step 6: Cook the Wontons. Reduce the broth to a simmer and gently add the wontons. Cook 3 minutes. Remove the wontons with a slotted spoon and set aside.
Step 7: Thicken. Whisk the cornstarch and water together. Bring the broth back to a boil and whisk in the cornstarch slurry until lightly thickened.
Step 8: Mix the Eggs. Whisk the eggs in a bowl until well mixed.
Step 9: Add the Egg. Reduce the heat to a simmer, and slowly drizzle in the eggs while whisking briskly to form ribbons. Add the turmeric at this time if you're using it.
Step 10: Finish the Soup. Gently return the wontons to the soup and heat for 1-2 minutes. Taste and adjust the seasoning to your taste. Stir in green onions and cilantro before serving.
Lyn's Top Tips
- Keep things dry: Have a clean kitchen towel nearby to dry your hands and work surface while filling the wontons. Too much moisture makes the wrappers sticky and harder to handle.
- Use water sparingly: Only lightly moisten the edges of the wonton wrappers to seal, as excess water can cause tearing and sticking.
- Fold wontons on a flat surface: Assembling wontons on a plate or cutting board makes it easier to learn the folding process. Once you get the rhythm down, you can switch to assembling them in your hands for speed and control.
- Cook the wontons first: Removing them before thickening and adding eggs keeps them intact and prevents overcooking.
- Thicken before adding eggs: The slightly thickened broth helps suspend the egg ribbons instead of letting them sink.
- Drizzle eggs at a simmer: Too much heat breaks the eggs apart; a gentle simmer creates silky strands.
- Season at the end: Broth brands vary, so final seasoning ensures balance.
- Storing and Reheating: Leftover wonton egg drop soup can be stored in an airtight container in the refrigerator for up to 2-3 days. The egg ribbons will soften slightly as they sit, and the broth may thicken a bit once chilled. Reheat gently over low heat, stirring carefully to avoid breaking up the wontons. For best results, store extra cooked wontons separately from the broth if possible and combine just before reheating.
Soup-er Toppings & Serving Suggestions
Serve up the bowls of egg drop soup with wontons, along with chili oil, extra sesame oil, or more scallions in bowls. This allows everyone to season the soup to their taste.
- Main Dish: Serve wonton egg drop soup as a cozy main dish with extra wontons added to the bowl. You can also pair it with a simple appetizer, like egg rolls, or a salad to round out the meal.
- First Course: Pair as a starter with stir-fried vegetables and fried rice for the main meal.
Recipe FAQs
Yes, this works perfectly and is a great way to save time. Add the frozen wontons directly to the simmering broth and cook an extra 1-2 minutes until they're tender.
The soup itself is best made fresh for the best egg texture. You can prep and freeze the wontons in advance. This will save you about 20-30 minutes of cooking time when you get ready to serve them.
Freezing isn't recommended once the eggs are added, as the texture can change.
Drizzle the eggs slowly into gently simmering, lightly thickened broth while whisking continuously.
The best way to thaw wonton wrappers is to place them in the refrigerator overnight. For quicker thawing, you can submerge the sealed package in a bowl of lukewarm water for about an hour. If the packaging shows any signs of leaking, remove it immediately, dry it thoroughly, and transfer the wrappers to a freezer-safe bag before continuing to thaw.
Wonton Egg Drop Soup
Ingredients
Homemade Wontons (or about 30 Pre-Made Frozen Wontons)
- ½ lb ground chicken ground turkey, or ground pork
- 2 green onions finely chopped (about ¼ cup)
- ¾ cup finely chopped Baby Bella or shiitake mushrooms
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine or Sherry wine
- 1 teaspoon toasted sesame oil
- ¼ teaspoon sugar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon finely minced ginger
- 1 small clove garlic minced
- ¼ teaspoon ground white pepper
- 30-35 wonton wrappers a bit more than half a pack
- ½ cup cold water
Egg Drop Soup
- 3 quarts low-sodium chicken broth
- 4 tablespoons cornstarch
- 4 tablespoons cold water
- 4 large eggs
- ¾ teaspoon salt plus more to taste
- 1 ½ teaspoon toasted sesame oil
- ¼ teaspoon ground white pepper
- ¼ teaspoon sugar
- ¼ teaspoon ground turmeric optional for a deeper yellow color
- 2 green onions sliced
- ¼ cup chopped cilantro
Instructions
Homemade Wontons
- Add the ground chicken or turkey, green onions, mushrooms, cornstarch, sherry cooking wine, sesame oil, sugar, soy sauce, ginger, garlic, and white pepper to a food processor or medium-sized mixing bowl.
- Blend or stir the mixture until well combined.
- Place one wonton on a dinner plate or other flat surface. Dip your finger in the cold water and run it over the outer edges of the wonton, rewetting your finger as needed. Place a heaping teaspoon of the filling in the center. Fold one corner over to meet the opposite and gently press down to seal. Take the two opposite corners of the wonton and pull them towards each other, creating a boat-like shape. Brush a little water on the wonton between the corners and gently press to seal. Repeat this process with the remaining wrappers until all the wontons are assembled.
- Set the wontons aside while you start the egg drop soup.
Egg Drop Soup
- Add the chicken broth to a large pot. Heat over high until boiling. While it comes to a boil, whisk the cornstarch and water together in a small bowl. In another small bowl, whisk the eggs. Set both aside.
- Once the broth is boiling, whisk in the salt, sesame oil, white pepper, and sugar until combined.
- Reduce the heat to medium-high and let the broth come to a simmer. Carefully add the wontons. Once the broth has returned to a simmer, cook the wontons for 3 minutes. If using frozen wontons, cook them for an extra 1-2 minutes or until you can easily pierce one with a fork or chopstick.
- Carefully transfer the wontons to a medium bowl using a slotted spoon or spider strainer.
- Increase the heat to high. Once the broth boils, give the cornstarch mixture a good whisk and whisk it into the boiling broth for 1-2 minutes or until thickened.
- Reduce the heat to medium. Once the broth has returned to a simmer, slowly drizzle the whisked eggs into the soup while you whisk the broth briskly. This process forms the egg drops in the soup. If desired, whisk the turmeric into the soup to tint it yellow.
- Add the cooked wontons back to the soup very carefully. Stir gently until combined, reduce the heat to low, and heat for 1-2 minutes until the wontons are hot.
- Season the soup to taste with salt and garnish with green onions and cilantro. Serve hot!
Recipe Tips
- Keep things dry while assembling the wontons. Use a clean kitchen towel to dry your hands and work surface as you go-too much moisture can make the wrappers sticky and difficult to handle. Lightly moisten only the edges of the wrappers to seal; excess water can cause tearing and sticking.
- If you're new to folding wontons, start on a flat surface like a plate or cutting board. Once you get the hang of the folds, you can switch to assembling them in your hands for quicker shaping.
- For the best texture, cook the wontons first and remove them before thickening the broth and adding the eggs. Thickening the broth first helps suspend the egg ribbons, while drizzling the eggs into a gentle simmer (not a boil) creates soft, silky strands.
- Season the soup at the end, as salt levels can vary depending on the broth you use.
