Description
Wonton Egg Drop Soup is a comforting Asian-inspired dish featuring delicate wontons simmered in a flavorful chicken broth, enriched with silky egg ribbons and seasoned with soy sauce and sesame oil. This quick and easy soup is perfect for a light meal or appetizer, combining smooth textures with savory flavors.
Ingredients
Scale
Soup Base
- 6 cups chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground white pepper (or to taste)
- salt to taste
Wontons and Eggs
- 12–16 frozen or homemade wontons
- 2 large eggs (lightly beaten)
Thickener (Optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish
- 2 green onions (thinly sliced)
Instructions
- Prepare the broth: In a large pot, bring the chicken broth to a gentle boil. Add soy sauce, sesame oil, and ground white pepper to the broth for seasoning. If you prefer a slightly thicker soup, stir in the cornstarch slurry now, mixing well to avoid lumps.
- Cook the wontons: Carefully add the frozen or homemade wontons to the boiling broth. Cook according to package instructions or until the wontons float and are fully heated through, usually 4 to 6 minutes.
- Add the egg ribbons: Reduce the heat to a simmer. While stirring the soup in a slow, circular motion, gradually drizzle in the beaten eggs. This technique will create delicate, silky ribbons of cooked egg throughout the soup.
- Finalize seasoning: Let the soup cook for an additional minute to set the eggs. Taste the broth and adjust seasoning with salt as needed.
- Serve and garnish: Ladle the soup into bowls and garnish with the thinly sliced green onions. Serve immediately to enjoy the fresh textures and flavors.
Notes
- You can use any style of wontons such as pork, chicken, or shrimp, depending on your preference.
- For extra flavor, consider adding a dash of chili oil or a few drops of rice vinegar before serving.
- This soup is best enjoyed immediately to experience the delicate egg ribbons and soft wontons at their peak texture.
