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Savory and satisfying wonton egg drop soup combines two popular Chinese soups into one delicious dish. With mostly-homemade wontons, a flavorful broth, and ribbons of eggs, this easy-to-make soup is every bit as filling as it is appealing. A scrumptious main course, or the perfect appetizer for a night of takeout-inspired favorites.

Overhead view of a bowl of wonton egg drop soup. 2 black chopsticks rest in the bowl of soup, and the right half of the bowl is out of the frame.

🍲 What Makes This Recipe So Good

  • Wonton egg drop soup combines two classic soups into one. Tender, pork-stuffed wontons are added to brothy, savory egg drop soup, creating a delicious dish that works well as both an appetizer and a main course. If you want to keep things light, pair it with our Chinese chicken salad. Veggies, oranges, almonds, and a tasty dressing that mimics the flavors of the soup. Yum!
  • There’s SO much delicious flavor here. The ground pork is seasoned with ginger, soy sauce, rice vinegar, and sesame oil. Then there’s the broth itself, with soy sauce, ginger, salt, and pepper. Green onions compliment both components, and you’re welcome to finish things off with a little sriracha, sweet chili sauce, or extra soy sauce.
  • One thing I really love about wonton egg drop soup is how versatile it is. Add bok choy or mushrooms for an even heartier dish. Use store-bought filled wontons for less prep, putting dinner on the table even faster. Add more soy sauce or sesame oil if needed, or toss in a pinch of sugar if your soy sauce is too strong. You can easily adapt this recipe to meet almost any need.

👩‍🍳 Chef’s Tips

  • Be careful not to over-fill the wonton wrappers! Use just 1 teaspoon of pork filling, even if it looks like you could add more. Overstuffing them can make them cook unevenly, but it can also cause them to burst open while they’re cooking.
  • There are a few different ways to fold wontons, but I think the envelope method described below is the easiest. Just make sure you’re getting a good seal on the edges and to lightly press the corners together after folding. If you don’t, the wontons can lose their shape in the hot broth.
  • Besides the wontons, a key component of wonton egg drop soup is the eggs! To get those long, thin egg ribbons, you want to whisk the eggs really well before adding them to the broth. When you’re pouring them in, technique matters, so keep this in mind. Pour them in super slowly, and make sure the liquid is swirling before you start pouring. Don’t stir the broth while pouring the eggs in, or immediately after adding the eggs. The eggs will start to cook on contact.
Angled photo of a bowl of wonton egg drop soup. A spoon lifts a wonton up and out of the broth.

🥣 More Delicious Soups You’ll Love

Recipe By: Sam Guarnieri

Wonton Egg Drop Soup

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Wonton soup meets egg drop soup in this at-home, takeout-inspired dish that's guaranteed to satisfy.
4 servings


  • large mixing bowl
  • large mixing spoon or use hands
  • parchment paper or baking sheet, or cutting board
  • small cookie scoop with release handle optional
  • small pastry brush or use fingers
  • Large plate
  • Large pot
  • Large wooden spoon
  • Small bowl
  • whisk
  • Spatula or slotted spoon


For the Wontons

  • ½ pound ground pork
  • ¼ cup finely chopped green onion green and white parts
  • 1 1-inch-long piece fresh ginger peeled, grated
  • 1 tablespoon low-sodium soy sauce or coconut aminos, or lite tamari
  • 1 teaspoon rice vinegar
  • ½ teaspoon sesame oil
  • 20 wonton wrappers store-bought or make your own
  • ½ cup water plus more as needed

For the Egg Drop Soup

  • 4 cups low-sodium chicken broth or vegetable broth
  • ½ cup sliced green onions green parts only
  • 1 tablespoon low-sodium soy sauce or coconut aminos, or lite tamari
  • ½ teaspoon salt more or less to taste
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly cracked black pepper more or less to taste
  • 2 large eggs


To Fill Wontons

  • Add ground pork, green onions, grated ginger, soy sauce, rice vinegar, and sesame oil to large bowl. Using large spoon or hands, mix ingredients together until just combined. Be careful not to overmix. Set pork mixture aside.
  • Cover flat work surface with parchment paper, or use baking sheet or cutting board. Lay out wonton wrappers, covering work surface without overlapping wrappers. Work in batches as needed.
  • Use small cookie scoop (or teaspoon) to scoop pork mixture into 1-teaspoon portions. Place 1 teaspoon pork mixture in center of each wonton wrapper.

To Fold and Seal Wontons

  • Working on one wonton, use brush or fingers to lightly wet inner edge of wonton wrapper with water.
  • Fold top corner of wrapper over pork filling and down to meet bottom corner of wrapper, creating large triangle. Lightly press edges of wrapper to seal.
  • Again using brush or fingers, very lightly wet edges of folded wrapper with water.
  • Carefully fold left point of triangle in toward center and lightly press to seal. Carefully fold right point of triangle in toward center and lightly press to seal. Leave top point of triangle unfolded, pointing away from center.
  • Transfer folded wonton to large plate and set aside. Repeat process with remaining wonton wrappers and pork filling, until all filling has been used.

For the Egg Drop Soup

  • Heat large pot over medium heat. When pot is warm, add broth, green onions, soy sauce, salt, ground ginger, and pepper. Stir to incorporate ingredients, then taste broth and adjust seasonings as needed.
  • Bring mixture to boil, then immediately reduce heat to medium-low and let mixture simmer.
    Wonton egg drop soup broth in silver saucepan.
  • While broth simmers, crack eggs directly into small bowl. Whisk vigorously until eggs are fully scrambled. Egg mixture should be pale in color and no longer streaky.
  • When eggs are ready, use wooden spoon to stir broth in large circular motion. Stir multiple times in one direction to make liquid swirl gently around pot.
  • While liquid swirls, very slowly pour thin stream of whisked eggs into pot. Eggs will form thin ribbons upon contact. Continue pouring until all of egg mixture is added.
    Scrambled eggs added to wonton egg drop soup broth in silver saucepan.
  • Once eggs have been added to broth, use spatula or slotted spoon to carefully add wontons to soup. When all wontons have been added, let soup simmer 5 to 8 minutes, or until wontons float to surface of soup.
    Wontons added to wonton egg drop soup with scrambled egg ribbons in silver saucepan.
  • When wontons are cooked through, portion soup into serving bowls. Garnish with additional chopped green onions if desired and serve warm.
  • Wontons: This recipe is easy to adapt for all skill (or energy) levels. You’re welcome to use fresh or frozen store-bought wontons, which eliminate the need to fill and seal the wrappers yourself. You can also make wonton wrappers from scratch if you have a recipe you love. We landed in the middle here, using a homemade filling with store-bought wrappers.

Approximate Information for One Serving

Serving Size: 1servingCalories: 306calProtein: 20gFat: 15gSaturated Fat: 5gTrans Fat: 0.01gCholesterol: 136mgSodium: 1201mgPotassium: 421mgTotal Carbs: 22gFiber: 1gSugar: 1gNet Carbs: 21gVitamin A: 327IUVitamin C: 4mgCalcium: 47mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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