Wonton Egg Drop Soup Recipe

This Wonton Egg Drop Soup combines two Chinese restaurant classics into one incredible bowl of comfort. With silky egg ribbons floating alongside plump wontons in a flavorful golden broth, this soup delivers restaurant-quality flavor with surprisingly little effort. Ready in just 25 minutes, it’s the perfect solution for busy weeknights when you crave something warm, satisfying, and impressive!

Why You’ll Love This Recipe

• Restaurant-Quality at Home: This soup tastes just like—or dare I say better than—your favorite Chinese restaurant’s version, without having to leave your kitchen.
• Quick Comfort: From start to finish in 25 minutes, this soup delivers deep flavor satisfaction in minimal time.
• Customizable: Adjust the thickness, seasonings, and egg ribbon size to match your personal preferences.
• Impressive Yet Simple: Guests will think you spent hours on this soup, but it’s actually one of the easiest recipes in your arsenal.

this Recipe

Ingredients You’ll Need

• Frozen wontons: The star of the show! They provide delicious little pockets of flavor and transform this from a simple egg drop soup into a hearty meal. Keep them frozen until cooking time to prevent them from becoming soggy.
• Chicken stock or broth: Forms the flavorful base of your soup. Use high-quality stock for the best flavor – homemade is incredible if you have it, but a good boxed version works perfectly too.
• Salt: Enhances all the flavors in the soup. Adjust according to how salty your chicken stock already is.
• MSG: Optional but adds that authentic Chinese restaurant umami flavor. Don’t fear it – it’s what gives the soup that “can’t-quite-place-it” deliciousness.
• Sugar: Just a touch balances the savory elements and rounds out the flavor profile.
• White pepper: Provides a distinctive mild heat that’s characteristic of Chinese soups. Black pepper works in a pinch but white pepper is traditional.
• Turmeric: Gives the soup that beautiful golden color you expect from restaurant egg drop soup. It’s optional but creates that classic look.
• Sesame oil: A small amount adds tremendous depth and nutty flavor to the broth.
• Cornstarch: Creates the silky texture that allows the egg to form beautiful ribbons instead of breaking apart.
• Eggs: The magic ingredient that creates those iconic ribbons in the soup. Fresh eggs work best.
• Scallions: Add a fresh, mild onion flavor and beautiful green color contrast.

Variations

• Protein Boost: Add some shredded cooked chicken or tiny cubes of firm tofu to make the soup more filling.
• Veggie Addition: Toss in some baby spinach leaves, thinly sliced mushrooms, or tiny diced carrots for extra nutrition.
• Spice It Up: Add a drizzle of chili oil or a sprinkle of white pepper on top for heat lovers.
• Seafood Twist: Replace regular wontons with shrimp wontons and add a few small cooked shrimp to the broth.

How to Make Wonton Egg Drop Soup

Step 1: Prepare the Wontons

Start a pot of water boiling for the wontons. Keep them frozen until the water is ready – this is crucial as they’ll become soggy and fall apart if they thaw before cooking.

Step 2: Create Your Flavorful Broth

In a separate wide soup pot, bring chicken stock to a gentle simmer. Add salt, MSG (if using), sugar, white pepper, turmeric (if using), and sesame oil. Taste and adjust seasonings as needed until you’re happy with the flavor.

Step 3: Thicken the Soup

Mix cornstarch and water thoroughly to create a slurry – be sure to mix well as cornstarch settles quickly. With your soup at a light bubble, slowly drizzle in the slurry while continuously stirring to prevent clumps. Use less slurry if you prefer a thinner consistency.

Step 4: Create Egg Ribbons

Stir the soup in a circular motion with a ladle (slower for larger egg ribbons, faster for smaller ones), and slowly pour in the beaten eggs in a thin, steady stream. The hot broth will instantly cook the eggs into delicate ribbons. Stir in the chopped scallions.

Step 5: Cook the Wontons

By now, your water for the wontons should be boiling. Add the frozen wontons and cook according to package instructions, typically 1-2 minutes after they float to the surface. Maintain a gentle boil.

Step 6: Assemble and Serve

Place 3 wontons in each serving bowl along with a small amount of their cooking water. Ladle the hot egg drop soup over the wontons and serve immediately.

Pro Tips for Making the Recipe

• Temperature Matters: Both the soup and the egg should be at the right temperature. The soup needs to be hot enough to cook the egg instantly, but not violently boiling, which would break up the ribbons.
• Cornstarch Technique: Always mix cornstarch with cold water before adding to hot liquid, and drizzle it in slowly while stirring to prevent clumps.
• Egg Ribbon Control: The speed of your stirring determines the size of your egg ribbons – stir slowly for long, beautiful ribbons or quickly for smaller pieces.
• Wonton Care: Never thaw frozen wontons before cooking – they’ll become soggy and may fall apart. Cook them directly from frozen.

How to Serve

This soup shines as both a starter or a light main course, depending on how you serve it:

As an Appetizer:

Serve in small bowls as the opening to a Chinese-inspired meal. Follow with dishes like stir-fried vegetables, kung pao chicken, or beef with broccoli.

As a Light Meal:

Pair with a simple side like steamed dumplings or a small vegetable spring roll for a complete light dinner.

Garnish Options:

A sprinkle of extra scallions, a few drops of chili oil for heat lovers, or a tiny drizzle of additional sesame oil can elevate each serving.

Make Ahead and Storage

Storing Leftovers

Store the egg drop soup and wontons separately. The soup will keep in an airtight container in the refrigerator for up to 3 days. Cooked wontons can be stored separately for 1-2 days, though they’re best when freshly prepared.

Freezing

I don’t recommend freezing this soup as the egg ribbons and cornstarch texture doesn’t hold up well to freezing and thawing. If you must, freeze only the broth before adding cornstarch, eggs, or wontons.

Reheating

Reheat the soup gently on the stovetop until just simmering. Avoid boiling as it can make the egg ribbons tough. Cook fresh wontons to add to the reheated soup rather than reheating previously cooked ones.

FAQs

Can I use homemade wontons instead of frozen?
Absolutely! Homemade wontons add a wonderful personal touch to this soup. Prepare them ahead of time and either cook them fresh or freeze them for later use. Cook them the same way as directed for frozen wontons, though fresh ones may cook slightly faster.

Why did my egg form clumps instead of ribbons?
This usually happens when the soup isn’t moving enough when you add the egg, or if the egg is poured in too quickly. Try stirring the soup more vigorously in a circular motion and pouring the egg in a very thin, slow stream through the tines of a fork for more control.

Is MSG necessary for authentic flavor?
While MSG does add that distinctive restaurant taste, it’s completely optional. You can achieve excellent flavor without it by ensuring your chicken stock is high quality and perhaps adding a little extra salt or a splash of soy sauce.

Can I make this soup vegetarian?
Definitely! Use vegetable broth instead of chicken stock and vegetable-filled wontons. The technique remains the same, and you’ll still get a delicious soup with beautiful egg ribbons.

Final Thoughts

This Wonton Egg Drop Soup brings together the best of two classic Chinese soups in one satisfying bowl. The beauty of this recipe lies in its simplicity and speed—minimal ingredients transform into something truly special in just minutes. Whether you’re fighting off a cold, looking for a quick weeknight dinner, or wanting to impress guests with your culinary skills, this soup delivers every time. Give it a try tonight and discover your new favorite comfort food!

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