Wonton Egg Drop Soup is one of the many variations you can make with this basic egg drop soup recipe. You’ll be amazed at how easy it is!
You can also just keep it basic without wontons, or you can add other ingredients like soft tofu, shiitake mushrooms, corn, or crab meat! If you add asparagus and crab, then it’ll almost be like the Vietnamese sup mang cua. Just play around with it and create variations with your favorite ingredients!
You’ll also want to adjust the seasoning depending on how salty your broth is. If you want some extra oomph, you can drizzle a little toasted sesame oil on top before serving.
Wonton Egg Drop Soup
Wonton Egg Drop Soup takes 10 minutes to make. You just swirl in beaten eggs into seasoned chicken broth and call it a day!
Corn starch slurry
- Heat broth on medium heat on the stovetop. Add fish sauce and sesame oil. If you add minced ginger and garlic, then saute them in oil before adding the broth.
- Add optional ingredients like frozen wontons or shiitake mushrooms. Cook for 2-3 minutes.
- Mix reserved broth with corn starch really well in a bowl and then add the mixture to the pot. Stir for 30 seconds. If you want a thicker consistency, create another slurry. Don’t just dump the corn starch directly into the hot broth or it will clump.
- Add eggs to a bowl, and beat lightly with a fork if you want both white and yellow egg swirls. Slowly add eggs into the broth while stirring the broth. If you stir and add slowly then it will create bigger swirls. Play around with the speed!
- Turn off the heat. Add pepper and green onions before serving. You can also drizzle a little toasted sesame oil on top if you want!