Wonton Egg Drop Soup
This wonton egg drop soup recipe combines pillowy, pork-filled wontons with silky egg ribbons in a savory, ginger-scented chicken broth. It's surprisingly easy to make at home in about 45 minutes and tastes even better than takeout.
Equipment
- Large stockpot or Dutch oven - at least 6-quart (5.7-liter) capacity
- Mixing bowls - one for wonton filling, one for egg mixture
- Fine grater or microplane - for fresh ginger
- Small bowl - for cornstarch slurry
- Fork or chopsticks - for stirring egg ribbons
- Slotted spoon - for removing wontons if needed
- Ladle - for serving
- Cutting board and sharp knife
Ingredients
For the Wontons
- 1 lb ground pork - 450g
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger - finely grated
- 2 green onions - finely minced
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 30 to 36 square wonton wrappers - about 3.5-inch (9cm) squares
For the Broth
- 8 cups low-sodium chicken broth - 1.9 liters
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 teaspoon fresh ginger - finely grated
- 2 cloves garlic - minced
For the Egg Drop
- 3 large eggs - beaten
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish
- 3 green onions - thinly sliced
- sesame oil - for drizzling
Instructions
- Combine ground pork, soy sauce, sesame oil, ginger, green onions, cornstarch, and white pepper in a bowl. Mix until uniform and slightly sticky. Cover and let rest for 10 minutes.
- Place 1 teaspoon of filling in the center of each wrapper. Dampen edges with water, fold diagonally to form a triangle, and press to seal. Bring the two bottom corners together and press to form the classic wonton shape. Place on a floured baking sheet and cover with a damp towel.
- Combine chicken broth, soy sauce, sesame oil, white pepper, ginger, and garlic in a large pot. Bring to a gentle simmer and adjust seasoning to taste.
- Carefully lower wontons into the simmering broth one at a time. Cook for 4-5 minutes until they float to the top and wrappers look slightly translucent. Remove cooked wontons with a slotted spoon if cooking in batches.
- Whisk eggs in a small bowl. In a separate cup, stir cornstarch and cold water until dissolved. Pour the slurry into the broth and stir gently for 30 seconds. Reduce heat to medium-low.
- Stir the broth in a slow, steady circular motion while slowly pouring in the beaten eggs in a thin stream. Let the eggs set for about 30 seconds to form delicate ribbons.
- Gently return all cooked wontons to the pot. Ladle the soup into bowls and top with sliced green onions and a drizzle of sesame oil. Serve immediately.
Notes
- Seal wontons firmly around all edges to prevent filling from leaking. Press out any air pockets which can cause wontons to burst while cooking.
- Keep broth at a gentle simmer, not a rolling boil, to prevent wontons from tearing apart during cooking.
- Pour eggs in a thin, steady stream through the tines of a fork while stirring the broth continuously for the most delicate egg ribbons.
- Store cooked wontons and broth separately in the refrigerator for up to 3 days to maintain the best texture. Reheat gently.
- Freeze uncooked wontons on a baking sheet until solid, then transfer to a freezer bag. They'll keep for up to 3 months and can be cooked directly from frozen (add 1-2 extra minutes).
- For a spicier version, stir 1 teaspoon of chili oil or 1 tablespoon of chili crisp into the broth before adding the eggs.
- Use store-bought frozen wontons on busy weeknights. Cook according to package directions and add to your freshly made egg drop broth.
- Swap ground pork for finely chopped shrimp, ground chicken, or a mixture of mushrooms and tofu for different variations.
- Add a handful of thinly sliced shiitake mushrooms to the broth while it simmers for extra earthy depth.
- Always dissolve cornstarch in cold water before adding to hot broth to prevent lumps from forming.