Wonton Egg Drop Soup Recipe

Make the filling

In a medium bowl combine 1 cup ground pork, 3 finely chopped green onion stalks (reserve some green for garnish if desired), 1 tablespoon grated ginger, 1 teaspoon minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 1 large egg, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Mix thoroughly with a fork or chop repeatedly with a spatula until the mixture becomes slightly sticky and well combined.

Assemble wontons

Place one wonton wrapper flat in your palm or on a work surface. Put about 1 teaspoon of filling in the center. Moisten the wrapper edges with a little water. Fold into a triangle (if square) or fold and pinch edges to seal; press out air. For a traditional shape, bring the two opposite corners together and press to seal, creating a little pleated pouch. Repeat until all filling is used (should make ~28–30 wontons). Keep assembled wontons covered with a damp towel to prevent drying.

Optional prepping

If not cooking immediately, place wontons on a baking sheet dusted with cornstarch or parchment in a single layer and refrigerate for up to 1 day or freeze on the sheet until solid then transfer to a bag for longer storage.

Bring stock to simmer

In a large pot bring 6 cups chicken stock and 1 cup water to a gentle boil over medium-high heat. Add 1 sliced piece of fresh ginger, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Taste and adjust seasoning, keeping in mind wontons will add flavor as they cook.

Cook wontons

Carefully add the assembled wontons (do not overcrowd; cook in batches if necessary) to the simmering broth. Stir gently to prevent sticking. Cook for 4–5 minutes for fresh wontons (6–8 minutes if frozen) until wrappers are translucent and filling reaches 165°F (74°C). Remove any foam with a spoon.

Thicken slightly (optional)

If you prefer a slightly silkier broth, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering broth and cook 1 minute until broth thickens slightly and becomes glossy.

Make egg ribbons

Beat 2 large eggs lightly in a small bowl. Reduce heat so broth is at a gentle simmer (not rolling). Hold a fork or a chopstick over the pot and slowly drizzle the beaten eggs in a thin steady stream while stirring the soup gently in one direction with a spoon. This creates delicate egg ribbons; stop when eggs are set but still silky, about 10–20 seconds.

Finish and serve

Remove and discard the ginger slice. Stir in 1/2 teaspoon sesame oil. Taste and adjust salt/soy if needed. Ladle 3–5 wontons into each bowl and pour hot egg-drop broth over them. Garnish with thinly sliced scallions and an extra drizzle of sesame oil or chili oil if desired. Serve immediately.