Easy Chinese wonton egg drop soup recipe with silky broth, perfect egg ribbons, and juicy dumplings. A comforting, slurp-worthy meal that comes together quickly too!
🍚 Ingredient tips and substitutes
Note: Some people like adding tofu, greens, or tomato, but I love mine smooth and minimal, just like the comforting bowls you’d find at a Chinese restaurant.
- Water The base of the soup.
- Bouillon cube Adds rich umami flavor without homemade broth; chicken or vegetable both work.
- Wontons Use store-bought or homemade wontons with pork and shrimp, chicken, or your favorite filling.
- Soy sauce Adds salty, savory depth.
- Turmeric A golden yellow spice with earthy notes that gives the broth color and warmth.
- White pepper powder Classic in Asian soups. Black pepper can be used for more heat.
- Cornstarch Thickens the broth and gives the egg ribbons their silky texture.
- Egg Lightly beaten and slowly streamed into the broth to create soft, delicate ribbons.
- Sesame oil A few drops on top for a toasty, aromatic finish.
- Green onions Sprinkled over just before serving for a fresh bite.
👩🍳 How to make egg drop wonton soup
Step 1: Beat the eggs. Crack the eggs into a bowl and whisk until smooth. Set aside.
Step 2: Make the cornstarch slurry. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until fully dissolved. This will thicken the soup slightly.
Step 3: Season the broth. Bring water to a gentle boil over medium heat. Add the bouillon cube, soy sauce, turmeric, and white pepper. Stir well to dissolve and combine.
Step 4: Thicken the soup. Give the cornstarch slurry a quick stir, then slowly pour it into the simmering broth while stirring gently. Let it cook for 1 minute.
Step 5: Add beaten eggs. Slowly drizzle in the beaten eggs while stirring the soup in one direction with a fork or whisk to form soft, silky egg strands.
Step 6: Add wontons. Carefully add the wontons and simmer just until they’re heated through.
Step 7: Serve. Turn off the heat, drizzle in a few drops of sesame oil, and top with chopped green onions. Serve hot!
This easy recipe for egg drop wonton soup is perfect for fall and winter seasons, or whenever you need something comforting. Let me know how it turns out in the comments, and don’t forget to follow me on Facebook, Instagram, and Pinterest for more!
Chinese Wonton Egg Drop Soup Recipe
Ingredients
- 2 tbsp cornstarch + 2 tbsp water
- 4 cups water
- 1 bouillon cube
- ¼ tsp turmeric
- 1 tbsp soy sauce
- ½ tsp white pepper powder
- 3 eggs
- 12 wontons
- green onions roughly chopped, add to taste
- a few drops of sesame oil add to taste
Instructions
- Beat the eggs. Crack eggs into a bowl and whisk until smooth. Set aside.
- Make the slurry. In a small bowl, stir together 2 tbsp cornstarch and 2 tbsp water until fully dissolved.
- Season the broth. In a pot over medium heat, bring water to a gentle boil. Add bouillon cube, soy sauce, turmeric, and white pepper. Stir to combine.
- Thicken the soup. Stir the cornstarch slurry again and slowly pour it into the broth while stirring gently. Simmer for 1 minute.
- Add the eggs. Slowly drizzle in the beaten eggs while stirring the soup in one direction to create silky ribbons.
- Add the wontons. Add the wontons and simmer just until heated through.
- Finish and serve. Turn off the heat. Drizzle in sesame oil and garnish with chopped green onions. Serve hot.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
