If wonton soup and egg drop soup are two of your favorite comfort foods, then this wonton egg drop soup is going to blow your mind.
This soup combines tender wontons, silky egg ribbons, and a lightly thickened broth for a cozy bowl that tastes even better than the originals.
What Is Wonton Egg Drop Soup?
Wonton egg drop soup combines two beloved soups into one bowl. You get the soft egg ribbons from egg drop soup and savory wontons simmered in a savory chicken broth.
It’s light, filling, and really easy to make (but don't tell anyone so they think you cooked in the kitchen all day).
Why You’ll Love This Recipe
- Weeknight friendly: Ready in about 20 minutes from start to finish.
- Comfort in a bowl: Warm, soothing, and perfect when you’re feeling under the weather.
- Better than takeout: Home cooked foods are always better than takeout!
Equipment You’ll Need
- Medium pot
- Wooden spoon
- Measuring cups and spoons
- Strainer
Ingredients for Wonton Egg Drop Soup
- Frozen wontons: The main ingredient for this soup. If you want to make homemade wontons instead, see the recipe notes in the recipe card below!
- Low-sodium chicken broth
- Chicken bouillon powder: Deepens the flavor of the broth.
- Ground ginger: Adds gentle warmth and balance.
- Turmeric: Brings subtle earthiness and the beautiful yellow color to the soup.
- Salt
- White pepper
- Cornstarch: Lightly thickens the broth for that classic egg drop texture.
- Water: Used to create the cornstarch slurry.
- Eggs: Forms delicate, silky ribbons throughout the soup.
- Sesame oil
- Scallions
Customizations
- Extra veggies: Add corn, spinach, or finely sliced mushrooms.
- Spicy version: Finish with chili oil or white pepper to taste.
- Gluten-free option: Use gluten-free wontons and cornstarch-certified broth.
How to Make Wonton Egg Drop Soup
Cook the Wontons
Bring a medium pot of water to a boil. Add the frozen wontons and cook at a gentle boil for 4–5 minutes until fully cooked. If using homemade wontons, cook for 3–4 minutes. Drain and set aside.
Build the Broth
In another medium pot, add the chicken broth, chicken bouillon powder, ground ginger, turmeric, salt, and white pepper. Bring to a gentle simmer over medium heat.
Thicken the Soup
Stir in the cornstarch slurry and cook for 30–60 seconds, stirring constantly, until the soup is slightly thickened.
Create the Egg Ribbons
Reduce the heat to low. Slowly drizzle in the beaten eggs with one hand while gently stirring with a wooden spoon in the other hand to form soft ribbons.
Finish and Serve Wonton Egg Drop Soup
Add the sesame oil, chopped scallions, and cooked wontons. Bring back to a light simmer, then turn off the heat. Taste, adjust seasoning if needed, and ladle into serving bowls.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to keep the egg ribbons tender.
Tips to Make the Perfect Wonton Egg Drop Soup
- Gentle heat matters: Too much heat can break up the eggs and cloud the broth.
- Slow egg drizzle: Pouring slowly creates those classic silky ribbons.
- Adjust seasoning: Make sure to taste at the end and adjust seasoning to your liking!
Frequently Asked Questions (FAQs)
Can I use frozen wontons for this?
Yes, frozen wontons work perfectly and are what make this recipe so easy and weeknight-friendly.
How do you create the egg ribbons?
Lower the heat and slowly pour the beaten eggs into the soup with one hand while gently stirring in one direction with a wooden spoon in the other hand.
Can I make this wonton egg drop soup ahead of time?
It’s best enjoyed fresh, but you can make it a few hours ahead and gently reheat before serving.
Can I skip the cornstarch?
You can, but the soup will be thinner. The cornstarch gives it that classic egg drop soup texture.
Related Recipes You’ll Love
- Easy Egg Drop Soup
- Easy Wonton Soup
- Easy Miso Soup
- Thai Red Curry Wonton Soup
- Hot and Sour Soup
- Beef Udon Soup (Niku Udon)
Wonton Egg Drop Soup
Equipment
Ingredients
- 18-20 frozen wontons see recipe notes for homemade wontons recipe
- 4 cups low-sodium chicken broth
- 1.5 teaspoon chicken boullion powder
- ½ teaspoon ground ginger
- ¼ teaspoon turmeric
- ¾ teaspoon salt
- Dash of white pepper adjust to taste
- 2 tablespoon cornstarch + ¼ cup water to make cornstarch slurry
- 3 eggs beaten
- ½ teaspoon sesame oil
- 2 green onions chopped
Instructions
- Bring a medium pot of water to a boil. Add the frozen wontons and cook at a gentle boil for 4-5 minutes until fully cooked. If using homemade wontons, cook for 3-4 minutes. Drain and set aside.18-20 frozen wontons
- In another medium pot, add the chicken broth, chicken bouillon powder, ground ginger, turmeric, salt, and white pepper. Bring to a gentle simmer over medium heat.4 cups low-sodium chicken broth, 1.5 teaspoon chicken boullion powder, ½ teaspoon ground ginger, ¼ teaspoon turmeric, ¾ teaspoon salt, Dash of white pepper
- Stir in the cornstarch slurry and cook for 30-60 seconds, stirring constantly, until the soup is slightly thickened.2 tablespoon cornstarch + ¼ cup water
- Reduce the heat to low. Slowly drizzle in the beaten eggs with one hand while gently stirring with a wooden spoon with the other hand to create egg ribbons.3 eggs
- Add the sesame oil, chopped scallions, and cooked wontons. Bring back to a light simmer, then turn off the heat.½ teaspoon sesame oil, 2 green onions
- Taste and adjust seasoning if needed, then ladle into serving bowls and serve hot.
Notes
- ½ pound ground pork
- ½ pound shrimp, peeled, deveined, and roughly chopped
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- Dash of white pepper
- ½ tablespoon cornstarch
- 1 pack wonton wrappers, about 40 pieces
- In a large mixing bowl, combine the ground pork, chopped shrimp, minced ginger, minced garlic, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, white pepper, and cornstarch. Mix well using your hands or chopsticks until mixture is sticky and cohesive.
- Form a “C” shape with your hand then place one wonton wrapper over your fingers. Use a butter knife or small spoon to scoop about 1 teaspoon of filling into the center of the wrapper. Push down gently in the middle as you fold all edges inward then pinch to seal it. This is one quick method to fold the wontons so it doesn’t have to look perfect! Repeat with remaining filling and wrappers.
Tom Federlin says
txs so much . cannot wait to try it
Crisrine says
Love it