Wonton Egg Drop Soup

This soup of Wonton egg drops brings memories of the days of our family’s restaurant. Because you may only have it in a Chinese restaurant, it is so simple to do at home. Just boil your frozen Wonton and favorite ladles on this quick and perfectly golden soup for a delicious and fast meal at any time of the day!

Another favorite of the Chinese menu of the favorite old school

Sarah recently came out for dinner with her husband and father -in -law, a New York boy in New York who loves his Chinese food. It was not in the menu, but ordered a Wonton egg drops of eggs. Basically, instead of the standard Wonton broth, get a soup of egg drops!

My father said many people would order the same thing in the Chinese restaurant of my grandparents during the day. What they would do, he said, is to put it in a little Wonton broth or cook water together with the drop of eggs to thin it and give it a little more flavor.

Add this to your rotation of comforting egg drop soups: together with our original egg drop soup and chicken corn soup!

Starting from our drop in restaurant style eggs

My father Bill’s recipe for the egg drop soup has really exceeded the test of the time, not surprising, since he came out of the kitchen of the Chinese restaurant of my grandparents.

The small touch of turmeric gives him that bright yellow color (no artificial coloring here!), And the seasoning is perfectly balanced for that comforting flavor that affects the point each time. Honestly, every time we do it, we wonder why we don’t have it often!

You don’t need soy, ginger or garlic sauce, only shallot. With just a handful of easy ingredients to find, you can prepare the best egg drops soup in your kitchen.

Wanton frozen in the tray and bowl of chapped eggs

Suggestion for the perfect fall for eggs

The speed with which the soup is mixed when the egg is added determines if you get large “egg flowers” or small egg flowers (ie pieces of swirly egg). Stir slowly for those beautiful, dramatic egg ribbons or quickly for delicate and smaller turbini! Personally I prefer the biggest ribbons: they are so satisfactory as to browse with those Wonton!

The Wontons: become homemade or take a shortcut

We have so many Wonton recipes on the blog (we are a bit obsessed with Wonton, I admit it!) That we actually put together an entire Wonton guide. It covers all our recipes, folding techniques and also how to prepare your wraps from scratch if you feel ambitious or you don’t have a Chinese grocery near you.

If you are of the right mood to create your Wonton, here are some family favorites that would be fantastic in this soup:

Each of these would go great in this Wonton egg drops of eggs.

To simplify this recipe, however, you can absolutely buy frozen Wonton. Our favorite Chinese brand of frozen gnocchi, Wei-Chuan also creates a frozen pig and a shrimp Wonton. Prime Foods is another famous Chinese food brand that produces pork and prawns.

But we are real – sometimes you just want to have dinner on the table quickly! This is when the frozen Wonton come to the rescue. Our Chinese reference brands are Wei-Chuan and Prime Foods, both which make delicious pork and prawns.

The Wonton you see in these photos really come from a local place in New York that delivers to our Chinese food store in New Jersey. In these days, you can even find Wanton frozen in traditional food stores such as Trader Joe’s.

So what are you waiting for? This soup is calling your name the next cold evening when you need something welcoming and satisfactory without much effort!

Instructions for the recipe of Wonton egg drops soup

Bring a pot of water to the boil for the Wonton. Keep the Wonton frozen until you are ready to boil them, or they will open and open during cooking.

In a large tank of soup, bring the chicken broth over low heat. In these photos, we used the chicken broth made with a chicken base better than Bouillon, which actually worked great! This is a great way to always have chicken broth at hand.

Mix salt, msg (if you use), sugar and white pepper. Add turmeric, if you use. This will give the soup that rich yellow in the restaurant style, but it is optional. The chicken boile paste we used was rather yellow (turmeric is listed as an ingredient!), So we only needed ¼ teaspoon of turmeric. Add the sesame oil, taste the soup and regulate the seasoning if necessary.

Mix the corn starch with water to make a suspension. Mix thoroughly before adding to the soup, as the corn starch deposits very quickly. Make sure the soup is cheating slightly and mix the suspension of corn starch. If you prefer a thinner soup, don’t use it all. You can also add the starch in a couple of small lots, cook the soup for a couple of minutes, then check if the consistency is to your liking.

Now we are ready for the most exciting part: the egg. This recipe requires the egg to be beaten slightly, which translates into turbini of white and yellow eggs. Use a ladle to mix the soup with a circular movement (slower for large egg ribbons or faster for smaller ones) and slowly season in the egg in a thin flow.

Mix the shallots.

By now, water for Wonton should be boiling. Cook the Wonton according to the instructions of the package. The general rule is once the Wonton are floating, they will cook for another 1-2 minutes. Once the Wonton has been added, the boiling water will slow down on low heat. Keep it with a delicate boiling. A boiling that rolves can actually cause the wrapping to be too cooked when the filling cooks, causing breakage.

To serve the soup, the 3 Wontons printer in a small bowl with a little Wonton cooking water. Then ladle above the egg drop soup and serve.

How many do you need?

This Wonton’s egg drops of eggs produces a delicious appetizer or a fast autonomous meal. This recipe produces 6 small portions of Wonton’s egg drops of eggs: attracting a portion of “appetizer”. If you take a meal, Figure 6 Wontons for service to serve 3 people.

If you want to add some vegetables, we recommend looking for a Wonton that has vegetables inside rather than adding vegetables to the soup itself. But if you want to add some spinach leaves for children or other delicate leafy vegetables fast cuisine, you can go on!

Wonton egg drops soup

This recipe for Wonton’s egg drops of egg drops brings memories of the days of our family’s Chinese restaurant and is so simple to prepare at home!

Serves: 6

Prep: 5 minutes

Cooked: 20 minutes

Total: 25 minutes

Instructions

Bring a pot of water to the boil for the Wonton. Keep the Wonton frozen until you are ready to boil them, or they will open and open during cooking.
In a large tank of soup, bring the chicken broth over low heat. Mix salt, msg (if you use), sugar and white pepper. Add turmeric, if you use. Add the sesame oil, taste the soup and regulate the seasoning if necessary.
Mix the corn starch with water to make a suspension. Mix thoroughly before adding to the soup, as the corn starch deposits very quickly. Make sure the soup is cheating slightly and add the suspension of the corn starch, stirring constantly while pulling it to avoid the tufts. If you prefer a thinner soup, don’t use it all.
Use a ladle to mix the soup with a circular movement (slower for large egg ribbons or faster for smaller ones) and slowly season in the egg in a thin flow. Mix the shallots.
By now, water for Wonton should be boiling. Cook the Wonton according to the instructions of the package. The general rule is once the Wonton are floating, they will cook for another 1-2 minutes. Once the Wonton has been added, the boiling water will slow down on low heat. Keep it with a delicate boiling.
To serve the soup, the 3 Wontons printer in a small bowl with a little Wonton cooking water. Then ladle above the egg drop soup and serve.

Tips and notes:

Note: The nutritional information does not include Wonton, which will vary according to the brand/recipe you use.

Nutritional facts

Calories: 109Kcal (5%) Carbohydrates: 10G (3%) Protein: 7G (14%) Fat: 4G (6%) Saturated fat: 1G (5%) Polynsaturo fat: 1G Monolysatuine fat: 2G Trans fat: 0.01G Cholesterol: 87mg (29%) Sodium: 552mg (23%) Potassium: 206mg (6%) Fiber: 0.1G Sugar: 3G (3%) Vitamin A: 144Iu (3%) Vitamin C: 1mg (1%) Soccer: 19mg (2%) Iron: 1mg (6%)