Silky Egg Drop Wonton Soup Recipe — Comforting Chinese Broth

For many Jewish families on Long Island, ordering Chinese on Sunday nights is a tradition. My father often picked up takeout from a memorable restaurant called Sun Ming in Huntington. Though the restaurant is gone now, I still remember their outstanding egg drop and wonton soups. When my dad couldn’t choose, he combined them into Egg Drop Wonton Soup. This version captures that comforting, nostalgic combination: silky egg ribbons, tender wontons, and a flavorful broth with bright color and balanced seasoning.

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Egg Drop Wonton Soup

Cooking the Broth

Chicken broth being poured into Instant Pot — Start with good-quality chicken, vegetable, or garlic broth in your Instant Pot or on the stove.

Spices being added to broth — Season the broth with ground ginger, seasoned salt, and garlic powder for depth.

Sesame oil added to Instant Pot — A touch of sesame oil adds a subtle, nutty aroma.

Stirring broth before pressure cooking. — Stir to combine. If you like, add frozen corn for sweetness before sealing and pressure cooking, or simmer on the stove.

Preparing the Eggs

6 eggs: 3 with their egg whites and yolks in a bowl and 3 with just their egg whites being separated from the yolks, with the yolks not being used — Use six eggs total: three whole and three whites only. Save any yolks for another use. Lightly beat the eggs and set aside.

Whisking eggs in bowl — Whisk until combined and ready to be dropped into the hot soup later.

Preparing the Cornstarch Slurry

Water and cornstarch in two separate bowls. — Mix equal parts cold water and cornstarch to form a slurry. This will thicken the soup without clouding it.

Mixing the water and cornstarch together to form a slurry — Whisk until smooth and set aside until needed.

Post-Pressure Cooking Touches

Adding scallions to the pressure cooked soup. — After pressure cooking, switch to sauté and bring the broth to a gentle bubble. Add sliced scallions for freshness.

Adding turmeric to the soup. — A pinch of turmeric brightens the soup’s color and adds mild warmth.

Stirring the soup. — Stir to blend the aromatics and bring the soup to a simmer before adding wontons.

Adding the Wontons

Adding frozen wontons to the soup — Add 1 1/2 to 2 pounds of wontons—fresh or frozen. They cook quickly in simmering broth.

Allowing the wontons to simmer in the soup until cooked — Let the wontons cook until heated through, about five minutes, depending on size and whether they’re frozen.

Thickening the Soup

Stirring the cornstarch slurry into the soup so it thickens — Stir in the cornstarch slurry and let the broth bubble briefly until it reaches the desired consistency.

Thickened soup with the heat turned off and the bubbles dying down. — Once thickened, turn off the heat and prepare to add the eggs.

Egg Dropping

Adding or dropping the beaten eggs to the soup — With the soup still hot but not vigorously boiling, pour the beaten eggs in slowly.

Using a large serving fork to comb through the egg white which forms egg ribbons. — Use a large fork to gently rake the eggs through the broth as you pour to create delicate egg ribbons.

The finished soup — Let the ribbons set for a minute. Taste and adjust seasoning with more seasoned salt or a pinch of white pepper if desired.

The Taste Test

Soup in bowl with Chinese noodles and additional scallions — Ladle into bowls and garnish with extra scallions. Add noodles for a heartier bowl if you like.

Man with a spoonful of soup looking very excited. — This soup is quick to make and delivers satisfying comfort in every spoonful.

Man trying soup. — Take a moment to enjoy the warm, layered flavors.

Man looking content with soup. — The combination of juicy wontons and silky egg ribbons is a simple pleasure.

Man's father tries soup — Most importantly, this recipe earned my dad’s approval—a true test of a good family recipe.

Man and his father looking happy. — Easy enough to make any night and comforting enough to become a new favorite.

Yield: 4

Egg Drop Wonton Soup

This straightforward recipe brings together wontons and egg drop soup into a single, comforting bowl. It’s easy to prepare, quick to cook, and perfect for a weeknight meal.

Prep Time
2 minutes

Cook Time
3 minutes

Additional Time
15 minutes

Total Time
20 minutes

Ingredients

6 cups chicken, vegetable, or garlic broth
1 1/2 teaspoons seasoned salt (plus more to taste)
1 1/2 teaspoons ground ginger
1 teaspoon garlic powder
1 1/2 teaspoons sesame oil
10 ounces frozen corn kernels (optional)
1 bunch scallions, sliced, with some reserved for topping
1/2 teaspoon turmeric
1 1/2–2 pounds wontons or dumplings (fresh or frozen)
2–3 tablespoons cornstarch + 2–3 tablespoons cold water, mixed as a slurry
3 large eggs + 3 egg whites, beaten
1/2–1 teaspoon white pepper (optional)

Instructions

Add the broth, seasoned salt, ground ginger, garlic powder, sesame oil, and corn (if using) to the Instant Pot or a pot on the stove. If using an Instant Pot, secure the lid and pressure cook on High for 3 minutes, then quick release. If using the stove, simmer gently for about 10 minutes.
Switch to sauté (or keep the pot on medium heat). Add the scallions and turmeric. When the soup bubbles, add the wontons and cook about 5 minutes until heated through.
Stir in the cornstarch slurry and let the soup bubble briefly until it thickens to your liking. Turn the heat off.
As the bubbles subside, slowly pour the beaten eggs into the soup while gently raking them with a large fork to form ribbons. Continue for about 1 minute until the eggs are set.
Taste and adjust seasoning with more seasoned salt or white pepper if desired. Ladle into bowls and top with extra scallions and optional noodles.

Jeffrey’s Tips

Pressure cooking concentrates the flavors, but the stovetop method works well if you prefer. Use 1 1/2–2 pounds of wontons for six cups of broth so they don’t overwhelm the soup. For a thinner soup, start with 2 tablespoons each of cornstarch and water; add more if you want it thicker. To keep the dish vegetarian, use vegetable broth and vegetable-filled wontons.