Wonton Egg Drop Soup
This wonton egg drop soup is comforting, rich, and everything you love about both of these amazing soups.
Yield: 4 people
Calories: 257kcal
Materials
- 4 cups chicken broth preferably homemade
- 4 green onions, chopped white and green parts seperated
- 1 1 inch piece of ginger
- ¼ tsp white pepper
- ¼ tsp salt (or to taste)
- 1 ½ tbsp cornstarch
- dash of turmeric for color optional
- 4 large eggs beaten
- 2 tsp sesame oil
For the wontons
- 1 pack of wonton wrappers
- ½ lb shrimp, peeled and deveined
- ½ lb ground pork
- 1 tbsp soy sauce
- 2 tbsp Shaoxing wine (or dry sherry)
- ½ tsp salt
- 2 tbsp sesame oil
- 1 green onion, finely chopped
- 1 tbsp fresh ginger, minced
- 3 garlic cloves, minced
- 2 green onions, finely chopped
Instructions
For the wontons
- By hand: Finely chop shrimp and combine everything (except the wrappers) in a bowl. Mix together until everything is incorporated and the mixture feels sticky.
- By processor or blender: Place all the ingredients, except your shrimp (and wrappers) in your processor or blender and mix until a paste forms. Add shrimp and blend again until shrimp is finely chopped.
- To make wontons, place a wonton wrapper in one hand, scoop a teaspoon of filling and place it near the middle. Fold the one side over the filling, then roll the filling all the way through the other side of the wrapper. Bind both ends and press together to lock the filling inside the wrapper. Brush a thin layer of water onto the wonton wrapper and press the ends together.
- Make one wonton at a time, and line up all the wontons on a lined sheet pan. This recipe makes more than enough wontons for the soup, so place extras in a gallon sized bag to freeze for later use.
- Set as many wontons as you prefer aside for soup. (We do 8 - 10).
For the soup
- Combine the chicken broth, white part of the onion, and ginger slice in a medium pot over high heat. Bring to a boil, reduce heat to low and let simmer.
- In a small bowl, combine cornstarch, turmeric, white pepper, salt, and 2 tablespoons of water. Whisk until cornstarch is dissolved and then pour into soup. Mix well.
- Slowly drizzle eggs into soup. Let them set for a minute and then break up. Add in as many wontons as you would like. Allow to simmer for 1 - 2 minutes for small ones, and 2 - 3 minutes for large.
- Take out ginger piece. Ladle out a bowl full and top with sesame oil and green onion.
Notes
This recipe makes more than enough wontons for the soup, so place extras in a gallon sized bag to freeze for later use.
Nutrition
Calories: 257kcal | Carbohydrates: 4g | Protein: 12g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 46mg | Sodium: 1446mg | Potassium: 215mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg