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Wonton Egg Drop Soup Recipe

Name: Japan Japanese & Chinese Diners Wonton Egg Drop Soup Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 oz ground pork (or ground chicken); 2 oz shrimp, peeled, finely chopped (optional); 2 tbsp green onions, finely sliced; 1 tsp fresh ginger, minced; 1 tsp garlic, minced; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp Shaoxing wine (or dry sherry); 1 tsp salt; 0.25 tsp white pepper; 1 tsp cornstarch; 24 to taste wonton wrappers (round or square); 6 cups chicken stock (low-sodium preferred); 1 cup water; 1 tbsp light soy sauce; 0.5 tsp salt; 0.25 tsp white pepper; 1 tsp sesame oil; 3 eggs, beaten; 2 tsp cornstarch slurry (cornstarch + water); 2 tsp cold water (for slurry); 2 tbsp green onions, thinly sliced; 1 tbsp fresh cilantro (optional), chopped; 0.125 tsp white pepper or ground black pepper; 1 tsp chili oil (optional)

Inspired by Japan Japanese & Chinese Diner

Time50m

Serves4

Delicate wontons and thin egg drops in a light, comforting broth.

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Ingredients

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Wontons (filling & wrappers)

8 oz ground pork (or ground chicken)

2 oz shrimp, peeled, finely chopped (optional)

2 tbsp green onions, finely sliced

1 tsp fresh ginger, minced

1 tsp Garlic, minced

1 tbsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp Shaoxing wine (or dry sherry)

1 tsp Celtic sea salt

1/4 tsp White pepper

1 tsp Cornstarch

24 to taste wonton wrappers (round or square)

Broth & egg drop

6 cups chicken stock (low-sodium preferred)

1 cup water

1 tbsp light soy sauce

1/2 tsp Celtic sea salt

1/4 tsp White pepper

1 tsp Toasted sesame oil

3 eggs, beaten

2 tsp cornstarch slurry (cornstarch + water)

2 tsp cold water (for slurry)

Garnishes

2 tbsp green onions, thinly sliced

1 tbsp fresh cilantro (optional), chopped

1/8 tsp white pepper or ground black pepper

1 tsp chili oil (optional)

Method

Wontons (filling & assembly)

Make filling

In a medium bowl combine ground pork (and chopped shrimp if using), finely sliced green onions, minced ginger and garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper and 1 tsp cornstarch. Mix with a fork or chop with a spoon until the mixture is sticky and cohesive (about 1–2 minutes). Chill 10 minutes if time allows to firm up.

Assemble wontons

Place a wonton wrapper on a clean surface. Put about 1 teaspoon of filling in the center of each wrapper. Moisten the wrapper edges with a little water. Fold: for square wrappers fold into a triangle pressing edges to seal; bring two opposite corners together and seal with water for a classic wonton shape. For round wrappers, fold in half into a semicircle then bring corners together. Ensure seams are well sealed to prevent opening during cooking. Repeat until all filling is used (about 24 wontons).

Broth & egg drop

Prepare broth

In a large pot (4–5 quart) combine 6 cups chicken stock and 1 cup water. Bring to a gentle simmer over medium-high heat. Add 1 tablespoon light soy sauce, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Taste and adjust seasoning—broth should be lightly seasoned and comforting, not too salty.

Cook wontons

When broth is gently simmering, carefully add assembled wontons in batches (do not overcrowd). Stir gently to prevent sticking. Wontons cook quickly: when they float and the filling is cooked through (about 3–4 minutes per batch), gently remove with a slotted spoon into a bowl or leave them in the pot if space allows.

Thicken broth slightly (optional)

If you want a slightly silkier broth, mix 2 tsp cornstarch with 2 tsp cold water to make a smooth slurry. Stir the simmering broth, then slowly pour in the slurry while stirring. Let simmer 1 minute to thicken slightly.

Create egg ribbons

Reduce heat so broth is just at a very gentle simmer. Beat 3 eggs in a small bowl. Using a fork or chopsticks, slowly drizzle the beaten eggs into the simmering broth in a thin steady stream while stirring the broth in one direction to create thin ribbons. Turn off heat after egg is cooked through (30–60 seconds). Stir in 1 tsp sesame oil.

Finish & serve

Ladle wontons and broth into individual bowls. Spoon some of the egg ribbons evenly over each bowl. Garnish with thinly sliced green onions, cilantro if using, a small pinch of white or black pepper and a drizzle of chili oil if desired. Serve immediately.

Storage: leftover broth (without wontons) can be refrigerated up to 3 days; assembled uncooked wontons can be frozen on a tray then transferred to a bag for up to 1 month.