Wonton Egg Drop Soup

This wonton egg drop soup combines tender homemade wontons with silky egg ribbons in a savory, takeout-style broth. Cozy enough for a main dish yet light enough to serve as a starter, it’s a comforting soup that feels special but is surprisingly simple to make at home.

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Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: Asian

Keyword: wonton egg drop soup

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: - 8 servings

Calories: 339kcal

Author: Lyn Croyle

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.

Nutrition