Egg Drop Wonton Soup Recipe

This Egg Drop Wonton Soup, a delightful fusion of classic Asian flavors and textures. This recipe brings together the earthy umami of dried mushrooms, the rich warmth of chicken stock, and the delicate taste of prawn and chive wontons, complemented by the fresh crunch of baby pak choy. Each spoonful is elevated by a silken ribbon of beaten eggs, added last to create a visually stunning and comforting finish. Whether you’re seeking a soothing meal on a cool evening or a quick, nutritious dish, this soup promises satisfaction with every bite. Here’s how to bring this aromatic and tasty soup to your table.

Ingredients

• 30g dried assorted sliced mushrooms
• 1 litre chicken stock
• 2 cups water
• 2cm piece ginger, thinly sliced
• 2 Tbsp light soy sauce, extra to serve
• 3 tsp sesame oil, extra for serving
• 1 bunch baby pak choy or bok choy, trimmed, halved lengthways
• 24 frozen prawn & chive wontons
• 2 green onions, diagonally sliced, extra shredded to serve
• 3 small eggs, beaten
• Crispy chilli oil optional, to serve

Method

1. Soak mushrooms in cold water for 10 minutes until rehydrated. Drain well.
2. Place the stock, water, sesame oil, soy, and ginger in a large pot. Bring to a gentle boil. Add the pak choy or bok choy. Submerge under hot stock and cook for 2 minutes. Remove using tongs and set aside in a bowl covered to keep warm.
3. Add rehydrated mushrooms, frozen wontons and spring onions to soup. Bring to a gentle simmer and cook for 5 minutes until the wontons are tender.  
4. On a low heat without simmering, drizzle eggs in a circular motion over the soup, they will cook and set instantly into thick ribbons. Quickly stir to break up the ribbons.
5. Divide Asian greens between bowls. Ladle soup and dumplings over the top. Garnish with extra shredded green onions. Drizzle with chilli oil, if using. Serve with extra soy and sesame oil to taste.