Easy Wonton Egg Drop Soup

Name: Easy Wonton Egg Drop Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 18 frozen wontons; 3 large eggs; 1 scallion; 4 cup chicken stock or broth; 3 tbsp cornstarch; 1/3 cup water; 1/2 tsp sesame oil; 3/4 tsp salt; 1/4 tsp MSG; 1/8 tsp sugar; 1/8 tsp white pepper; 1/4-1/2 tsp turmeric

This wonton egg drop soup combines tender dumplings with silky egg ribbons in a savory chicken broth. It is warm, satisfying, and quick enough for a comforting weeknight meal.

Servings6 Portions

Prep Time5 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

frozen wontons
18
large eggs
3
scallion
1
chicken stock or broth
4 cup
cornstarch
3 tbsp
water
0.3 cup
sesame oil
0.5 tsp
salt
0.8 tsp
MSG
0.3 tsp
sugar
0.1 tsp
white pepper
0.1 tsp
turmeric
0.3 tsp

Step-by-Step Instructions

Fill a pot with water and bring it to a boil for the wontons. Keep the wontons frozen until the water is ready so the wrappers stay firm and do not tear.

Meanwhile, pour the chicken stock into a wide soup pot and bring it to a gentle simmer. Stir in the salt, MSG if using, sugar, white pepper, turmeric, and sesame oil. Taste and adjust the seasoning as needed.

Whisk the cornstarch and water together until smooth. While the soup is lightly bubbling, stir continuously and slowly pour in the slurry. Add only as much as needed to reach your preferred thickness.

Beat the eggs well in a bowl. Stir the soup in a steady circular motion, then drizzle in the eggs in a thin stream to form ribbons. Stir gently for larger ribbons or more quickly for finer strands, then add the scallion.

Add the frozen wontons to the boiling water and cook according to the package directions. If no timing is given, cook until they float, then continue cooking for 1 to 2 minutes at a gentle boil until heated through.