Egg Drop Soup with Crispy Fried Wonton Strips

Egg drop soup with tender egg ribbons, a savory chicken broth, and crisp fried wonton strips for texture. A classic, brothy soup focused on technique and timing.

Course Appetizer, Main Course

Cuisine Chinese-American

Keyword brothy soup recipe, Chinese egg drop soup, egg drop soup, egg drop soup with wontons, homemade egg drop soup

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 260kcal

Author Cathy Pollak

Equipment

skillet or small pot. For frying wonton strips.
Saucepan (medium) For cooking the soup.
slotted spoon For removing fried wontons.
mixing bowls For slurry and eggs.
whisk For cornstarch slurry and eggs.

Ingredients

Wonton Strips:

2 cups (480 ml) canola oil for frying
16 wonton wrappers cut into thin strips

Egg Drop Soup:

4 cups (960 ml) low-sodium chicken broth
1 tsp (5 ml) low sodium soy sauce
½ tsp (2.5 ml) toasted sesame oil
⅛ tsp (0.5 g) white pepper
½ tsp (1 g) turmeric (optional, for color)
3 tbsps (24 g) cornstarch
3 tbsps (45 ml) cold water
3 large eggs room temperature
sliced green onions for garnish

Instructions

Heat the canola oil in a small pot or deep skillet over medium heat until it shimmers.
2 cups (480 ml) canola oil
Cut the wonton wrappers into thin strips. Working in batches, fry the strips until crisp and lightly golden, about 1 to 2 minutes per batch. Transfer to a paper towel-lined plate to drain and set aside.
16 wonton wrappers
In a medium saucepan set over medium-high heat, bring the chicken broth to a gentle simmer.
4 cups (960 ml) low-sodium chicken broth
Stir in the soy sauce, toasted sesame oil, white pepper, and turmeric, if using.
1 tsp (5 ml) low sodium soy sauce, ½ tsp (2.5 ml) toasted sesame oil, ⅛ tsp (0.5 g) white pepper, ½ tsp (1 g) turmeric
In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly whisk the slurry into the simmering broth and cook for 1 to 2 minutes, until the soup thickens slightly.
3 tbsps (24 g) cornstarch, 3 tbsps (45 ml) cold water
In a separate small bowl, whisk the eggs until the yolks and whites are fully blended.
3 large eggs
Use a ladle or whisk to gently swirl the soup to create a slow whirlpool. Drizzle the eggs into the moving soup in a thin, steady stream, allowing ribbons to form.
Remove the saucepan from the heat and let the eggs set for about 30 seconds without stirring.
Ladle the soup into bowls and top with sliced green onions and fried wonton strips. Serve immediately.
sliced green onions

Notes

Keep the soup at a gentle simmer to prevent cloudy broth.
Whisk the eggs thoroughly for smooth ribbons.
Add the wonton strips just before serving to preserve their crunch.
The nutrition values estimate assumes only a portion of the frying oil is absorbed by the wonton strips, not the full amount used in the pot.

If you’re making this egg drop soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

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Nutrition