Wonton Egg Drop Soup Recipe

Make filling

Finely mince 2 green onion stalks (white and light green parts). In a bowl combine ground pork, minced green onion, 1 tsp soy sauce, 1/2 tsp sesame oil, and 1 tsp cornstarch. Mix until a sticky, uniform paste forms.

Assemble wontons

Place a wonton wrapper on a clean surface. Put about 1 teaspoon of filling in the center. Moisten the wrapper edges with a little water using your finger. Fold into a triangle, press out air and seal edges. Optionally bring the two outer corners together and press to form a small purse. Repeat until all filling/wrappers are used (about 24 wontons). Keep assembled wontons covered with a damp towel to prevent drying.

Peel and slice the 1-inch ginger into thin coins and smash 2 garlic cloves lightly. In a 4- to 5-quart pot, combine 6 cups chicken stock and 1 cup water. Add ginger, smashed garlic, 1.5 tbs soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp white pepper, and 1/2 tsp salt. Bring to a gentle boil over medium-high heat.

Lower heat to medium. Add optional chopped spinach or bok choy now if using; simmer 1–2 minutes until wilted.

Gently drop assembled wontons into the simmering broth in batches so they don't stick. Simmer uncovered for 3–5 minutes until wontons float and filling is cooked through (internal temperature for pork should reach 160°F / 71°C). Remove any foam with a slotted spoon.

Beat 2 large eggs lightly in a bowl. With broth at a gentle simmer, slowly drizzle a thin stream of beaten egg into the simmering broth while stirring the soup gently in one direction with a fork or chopstick to create silky ribbons. Stop stirring after egg is incorporated and let the curds set for 15–30 seconds.

Taste and adjust seasoning with more salt or white pepper to taste. Remove ginger slices and garlic if desired.

Ladle soup and wontons into bowls. Garnish with sliced green onion (reserved stalk), chopped cilantro, and a drizzle of chili oil or chili crisp if using. Serve immediately.