Wonton Egg Drop Soup
Silky, savory broth studded with tender wontons and delicate ribbons of egg. A showcase Chinese soup that looks impressive but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 258
- Protein
- 22g
Ingredients
- ¼ lb ground pork
- ¼ lb shrimp, peeled and deveined
- 1.5 tbsp soy sauce
- ½ tbsp sesame oil
- 2 stalks green onion, white and light green parts only
- 16 sheets wonton wrappers
- 6 cups chicken broth
- 1 tbsp ginger, fresh
- 1 tbsp soy sauce
- 2 large eggs
- ½ tbsp cornstarch
- 1 tbsp water
- 2 stalks green onion, thinly sliced, for garnish
Instructions
- 1
Finely mince the shrimp into pieces smaller than a grain of rice, like pencil-tip dots.
- 2
Finely mince the green onion white parts into pieces smaller than a grain of rice.
- 3
Combine the ground pork, minced shrimp, 1.5 tablespoons soy sauce, 0.5 tablespoon sesame oil, and minced green onion in a small bowl and stir until uniform.
- 4
Place one wonton wrapper on a clean, dry work surface in front of you like a diamond (one corner pointing toward you).
- 5
Place 1 teaspoon of filling in the center of the wrapper.
- 6
Dip your index finger in water and trace a line along the two side edges of the wrapper until they are wet.
- 7
Fold the bottom corner of the wrapper up and over the filling to meet the top corner, creating a triangle.
- 8
Lift the triangle and bring the two bottom corners of the folded wrapper together underneath the filling, then press them together to seal.
- 9
Repeat steps 4 through 8 with the remaining 15 wonton wrappers and filling. Place finished wontons on a parchment-lined plate.
- 10
Pour 6 cups chicken broth into a large pot and set it over medium-high heat until small bubbles rise steadily from the bottom, about 5 minutes.
- 11
While broth heats, grate the fresh ginger on a microplane into a small bowl until you have 1 tablespoon of grated ginger.
- 12
Stir the grated ginger and 1 tablespoon soy sauce into the hot broth.
- 13
Gently place all 16 wontons into the simmering broth one at a time, allowing the broth to return to a simmer between each addition.
- 14
Once all wontons are in the pot, simmer for 3 minutes until they float and the wrappers look translucent.
- 15
Crack both eggs into a small bowl and whisk them together with a fork until the yolks and whites are completely uniform.
- 16
Mix 0.5 tablespoon cornstarch with 1 tablespoon water in a separate small bowl until no lumps remain.
- 17
Stir the cornstarch mixture into the simmering broth until no white streaks remain, about 30 seconds, so the broth thickens slightly.
- 18
While stirring the broth slowly in a counterclockwise direction, pour the beaten eggs in a thin, steady stream into the center of the pot so they form silky ribbons.
- 19
Stop stirring and let the soup rest for 10 seconds so the egg ribbons set.
- 20
Ladle the soup, wontons, and broth into four bowls, dividing evenly.
- 21
Scatter sliced green onion over the top of each bowl.
Tools you’ll need
- cutting board
- sharp chef's knife
- small bowls (4)
- fork or chopsticks for mixing
- large pot (4-quart minimum)
- microplane grater
- measuring spoons
- measuring cups
- wooden spoon or ladle
- parchment paper
- serving bowls (4)
- ladle
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