Craving coziness in a bowl? If so, you’re gonna love this delicious Wonton Egg Drop Soup!
After a long day at the office, I love finding little ways to unwind. First, I like to put a record on my turntable, light a few candles, and open a lovely bottle of wine. Then, I head into the kitchen to whip up something delicious, like this wonderful wonton egg drop soup recipe.
This recipe reminds me of my favorite wonton soup restaurant in San Francisco’s Chinatown. There are only a few tables that are always packed with hungry diners, all waiting for the same thing—a piping bowl of wonton soup. Each table is adorned with a jar of the spiciest chili oil you’ll ever come across, ground black pepper, and a bottle of Chinese vinegar. If you peer inside the kitchen, you’ll notice a big stainless steel pot filled with bubbling chicken broth and trays of handmade wontons waiting to be dropped into boiling water. It’s served with a few pork-filled wontons, boiled egg, sliced scallions, and some steamed cabbage.
The soup’s straightforward nature reminds me of this wonton egg drop soup recipe. Both dishes prove that simple ingredients, a good recipe, and no-fuss preparation can result in an exceptionally delicious meal. You’ll be enchanted by every aspect of this recipe, from the perfectly seasoned chicken broth with freshly grated ginger, sesame oil, and soy sauce, to the delectable, tender boiled wontons. The eggs add a rich flavor and silky, velvety texture that complements the recipe perfectly. Consider your search for comfort in a bowl complete with this wonton egg drop soup recipe.
Is Wonton Egg Drop Soup Healthy?
This is a perfectly healthy recipe to add to your weekly dinner rotation. The chicken broth provides vitamins and minerals, plus you’re significantly limiting your sodium intake by using a low-sodium option. The wontons are typically a good source of protein, especially if they contain lean meat or shrimp. Furthermore, the spinach is low in calories, packed with vitamins, and rich in antioxidants. If you want to make this gluten-free, you can use tamari in place of the soy sauce and pick up a pack of wheat-free wontons at your local Asian grocery store. You can also make it vegetarian-friendly by using a low-sodium vegetable broth and vegetable wontons.
Where Can I Find Frozen Wontons?
If there’s one indispensable ingredient in this recipe, it’s got to be the frozen wontons. Nothing is more satisfying than a belly full of tasty wontons. Nowadays, you can find frozen wontons at most standard grocery stores filled with either pork, chicken, or veggies. However, if you want a more diverse selection, I recommend heading to your nearest Asian supermarket.
Typically, at Asian supermarkets, you can find a wide variety of frozen wontons, with fillings ranging from pork and shrimp to Dungeness crab and lemongrass. You can even find gluten-free dumplings made from rice paper and numerous delicious vegan fillings. Plus, while you’re there, you can pick a few ingredients to level up the soup, like sesame oil, soy sauce, vinegar, fresh herbs, and chili flakes.
How Do I Store Leftovers
Once it’s fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. I wouldn’t recommend freezing it since the egg and the wonton texture will be affected upon thawing.
Serving Suggestions
Looking to get more greens on the table? This delicious wonton egg drop soup pairs superbly with this Asian Cucumber Salad, some Sautéed Spinach, or a plate of sautéed Bok Choy. Anytime I’m making this recipe, I also like to whip up a batch of this Purple Rice for some extra carbs.
Ingredients
- 4 cups low-sodium chicken broth
- 2 teaspoons soy sauce
- 1 1/2 teaspoons sesame oil
- 1/2 teaspoon grated fresh ginger
- 1 pound frozen wontons
- Salt and pepper to taste
- 2 large eggs well beaten
- 2 green onions thinly sliced (divided)
- 1 cup baby spinach optional
- Optional: hot sauce for garnish
Instructions
- In a large pot, bring 4 cups of low-sodium chicken broth to a simmer over medium-high heat. Stir in soy sauce, sesame oil, and grated fresh ginger.
- Drop frozen wontons into the simmering broth and allow them to cook for 5 to 6 minutes, or until they rise to the surface. Sample the broth and add salt and pepper to taste, if necessary.
- Reduce the heat to low. Gradually pour the well-beaten eggs in a thin stream into the gently simmering broth while stirring continuously in one direction to create soft egg ribbons. Stir in 1 chopped green onion, reserving the rest for garnish. Optionally, add spinach and allow it to wilt.
- Divide the soup into bowls, garnish with the remaining chopped green onions and a dash of hot sauce if desired. Serve warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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