Chinese Wonton Egg Drop Soup
Quick and easy wonton egg drop soup with soft egg ribbons, golden broth, and juicy dumplings. Use store-bought or homemade wontons!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp cornstarch (+ 2 tbsp water)
- 4 cups water
- 1 bouillon cube
- ¼ tsp turmeric
- 1 tbsp soy sauce
- ½ tsp white pepper powder
- 3 eggs
- 12 wontons
- green onions (roughly chopped, add to taste)
- a few drops of sesame oil (add to taste)
Instructions
- 1
Beat the eggs. Crack eggs into a bowl and whisk until smooth. Set aside.
- 2
Make the slurry. In a small bowl, stir together 2 tbsp cornstarch and 2 tbsp water until fully dissolved.
- 3
Season the broth. In a pot over medium heat, bring water to a gentle boil. Add bouillon cube, soy sauce, turmeric, and white pepper. Stir to combine.
- 4
Thicken the soup. Stir the cornstarch slurry again and slowly pour it into the broth while stirring gently. Simmer for 1 minute.
- 5
Add the eggs. Slowly drizzle in the beaten eggs while stirring the soup in one direction to create silky ribbons.
- 6
Add the wontons. Add the wontons and simmer just until heated through.
- 7
Finish and serve. Turn off the heat. Drizzle in sesame oil and garnish with chopped green onions. Serve hot.