Wonton Egg Drop Soup
A comforting and satisfying soup combining tender wontons and silky egg ribbons in a rich chicken broth.
Ingredients
For the broth
- 4 cups chicken stock or broth Use homemade for richer flavor if preferred.
- ¾ teaspoon salt Adjust to taste.
- ¼ teaspoon MSG Optional, adjust to taste.
- ⅛ teaspoon sugar
- ⅛ teaspoon white pepper
- ¼ – ½ teaspoon turmeric Optional, for a rich golden color.
- ½ teaspoon sesame oil For finishing.
For thickening and eggs
- 3 tablespoons cornstarch To thicken the broth.
- ⅓ cup water For mixing with cornstarch.
- 3 large eggs Lightly beaten.
- 1 unit scallion Chopped, for garnish.
- 18 pieces frozen wontons About 3 wontons per serving.
Instructions
Preparation
- Pour the chicken stock or broth into a large pot and place it over medium heat.
- Add in the salt, MSG (if using), sugar, white pepper, and turmeric (if desired) and stir to combine.
- Allow the mixture to come to a gentle simmer.
- In a small bowl, mix the cornstarch with the water until you achieve a smooth paste.
Cooking
- Once the soup is simmering, gradually whisk the cornstarch mixture into the pot to avoid clumping.
- Stir continuously while the soup simmers for about 2-3 minutes until it begins to thicken.
- Gently drop in the frozen wontons. Cook for about 5-6 minutes, or until they float and are heated through.
- Slowly pour the beaten eggs into the soup while stirring continuously to create ribbons.
- Remove from heat, stir in the sesame oil and the chopped scallion.
Serving
- Ladle the hot soup into bowls, ensuring each serving has wontons and egg ribbons.
- Sprinkle additional scallion on top for garnish.
- Consider serving with chili oil or crushed red pepper flakes on the side.
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Notes
Store soup in an airtight container if not consuming immediately. Do not store with wontons to prevent sogginess. Freeze the broth separately for longer shelf life.