Wonton egg drop soup recipe

Recipe image shows wontons in egg drop soup with spinach and seaweed to flavorful the broth.

5 from 4 votes

Wonton egg drop soup recipe

Wonton egg drop soup with silky wontons & fluffy egg ribbons in flavorful chicken broth. An authentic recipe just like how it's made in Asia.

Prep Time30

Cook Time25

Total Time55

Course: Soup

Cuisine: Chinese, Taiwanese

Keyword: egg drop wonton soup, Wonton egg drop soup

Servings: servings

Author: ChihYu Smith

Ingredients

For the wontons: (makes 40-45 small wontons)

½ lb. shrimp peeled and deveined (see notes if can’t have shellfish)
4 oz. fresh shiitake finely chopped
3 bulb scallions finely chopped
2.5 oz. shallots finely chopped
½ lb. ground pork or chicken
1 whole egg white lightly whisked, or 1 tbsp olive oil
1 tsp coarse sea salt
2 tbsp coconut aminos or 1 tbsp light soy sauce
2 tsp toasted sesame oil
¼ tsp ground white pepper
1 tbsp tapioca starch
45 sheets wonton wrappers 3 to 3.5 inch square, or gluten-free wonton wrappers

For the soup:

3 cup chicken stock
1 cup water or to taste
4 whole scallions divided (pound 2 white parts then fold in half; the other 2 dice up for garnish)
0.1 oz ginger slices about 2 long and thin pieces
to taste Coarse sea salt
1 tsp Takii mushroom seasoning or more to taste, optional
2 large eggs whisked
Half packet Seaweed snack optional
Pinches ground white pepper
Drizzle toasted sesame oil
Handful Baby spinach optional

US - Metric

Instructions

To make the wonton filling:

Place the shrimp in a small food processor. Pulse a few times to turn them into a sticky paste. Finely chop the shiitake, scallions, and shallots.
In a large mixing bowl, combine all ingredients from shrimp to starch. Stir the mixture in 1 direction for about 2 minutes until the mixture turns into a sticky paste. The mixture will seem loose at first but will turn sticky after stirring.

To fold the wontons:

Set up your work station with one small bowl filled with room temperature water, shrimp wonton filling, wonton wrappers, and a large lined sheet pan to hold the wontons.
To wrap, take a piece of wonton wrapper and add 1 teaspoon of wonton filling to the center, dap the wrapper with a small amount of water along the edge then fold it in half into a triangle shape. As you fold, gently press out the air bubbles so that the wonton won’t burst. Seal the edges well.
Flip the triangle up-side-down, dap one corner with water, then gentle fold from the center to bring the two points together. Press to adhere well. Rest it over the sheet pan. Repeat the process to finish the wonton filling.

To boil the wontons:

Bring a large pot of water to boil, lower heat to simmer. Carefully transfer a few wontons to the pot. Make sure there’s plenty of space for the wontons to float so they don’t stick to each other.
Simmer over medium-low heat, use a wooden spoon or a pair of chopsticks to gently push the water along the pot. This prevents the wontons from sticking.
When the wontons are floated to the top, about 3 minutes (with store-bought wonton wrappers) or 5 minutes (with homemade gluten-free wonton wrappers), simmer for 1 minute additional then use a slopped spoon to transfer out the wontons to a large serving plate.
Drizzle with a small amount of oil to prevent the wontons from sticking. You can keep them warm by storing them temporarily in an unheated oven. Repeat the process to cook the second batch of the wontons.

To make egg drop soup with wontons:

In a medium-sized soup pot, add the stock, water, ginger, and 2 whole scallions with the white parts lightly pounded before adding to the broth. Cover and bring it to a gentle boil over medium heat then lower heat to simmer for 15 minutes. Discard the scallion and ginger. Taste the soup and adjust with more salt and mushroom seasoning, if needed.
In the meantime, whisk the eggs in a measuring cup with spout. Set aside 4 serving soup bowls and add a few pieces of torned up seaweed, a small pinch of white pepper, and sesame oil to each serving bowl.
To make egg ribbons, bring the soup back to a gentle boil. Slowly drizzle in the eggs in a circular motion from higher up. Let the eggs stand in the hot broth for a few seconds then gently stir the soup to break up the ribbons. Add-in the spinach and as soon as they are wilted, turn off the heat.
To serve, ladle the hot soup broth into each bowl and add 5 wontons to each bowl. Garnish with the remaining chopped scallions. Serve hot.

Video

Notes

The soup broth serves 4 with 5 wontons in each bowl. The 1lb. wonton filling quantity (0.5 lb shrimp + 0.5 lb pork) will give you around 40-45 pieces of wontons that you can freeze for next time use. You can easily cut the wonton filling quantity in half to make a smaller batch.
Boil the wontons and the soup separately: Boil wontons separately from the broth so flour doesn’t cloud the clean soup flavors. This prevents starch interference allowing the delicate aromas of the broth to shine.
Flavor-building technique: To make the soup broth taste like an Asian restaurant, boost flavor in the pot and your bowl. First, boil smashed ginger and scallions in the broth, then remove. Next, place torn seaweed, sesame oil, and pepper into your bowl. These easy layering techniques give you a crystal clear, umami-rich soup that lets the yummy wontons shine.
For the wonton fillings, if you can’t have shellfish, use a total of 1 lb. of ground meat such as pork or chicken with a ratio of 50% breasts and 50% dark meat. You might need to increase the starch quantity to help bind the ingredients See my wonton filling ideas for more info (recipe coming soon).
Make ahead: Fold wontons in advance if making from scratch. They freeze beautifully for months, ready to drop into hot broth anytime.
Store: Keep cooked wontons and broth separate when storing leftovers so skins don’t oversoften.
Reheat: Reheat wontons in broth gently over medium-low heat on the stovetop, stirring often for even warming. Or microwave 1 minute, stir, then continue heating 1 minute more or until steaming hot throughout. Stir again before serving.

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