Perfect for busy weekday evenings, Wonton Egg Drop Soup is savory and satisfying – and so easy to make that I’m almost embarrassed to call this a “recipe!”
I like to season my soup with a little sweet chili sauce, while Mr. B prefers a healthy dash of Sriracha with his.
Wonton Egg Drop Soup
Ingredients
- 4 cups Aneto Chicken Broth or other full-bodied broth*
- 1 tablespoon soy sauce or to taste
- 1/2 teaspoon sesame oil
- About 30 frozen wontons See note below
- 2 green onions thinly sliced
- 2 eggs well beaten
Optional:
- Sriracha
- Sweet Chili Sauce
Instructions
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Whisk eggs together in a small bowl. Set aside.
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In a medium saucepan, bring broth, soy sauce and sesame oil to boil.
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Add frozen wontons one at a time, until all are in the pot and the liquid has returned to a boil. Reduce to simmer and cooked until the wontons are done, 2-5 minutes.
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While stirring slowly, add beaten eggs to hot liquid in a thin stream. Eggs will cook on contact.
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Garnish with sliced green onions, season with Sriracha or Sweet Chili Sauce as desired, and serve.
Recipe Notes
4 WW Points Plus = 1 cup of soup + 8 wontons. *The more flavorful your broth, the better your soup will be. I use exclusively either homemade broth or Aneto's. That cheap stuff in the cans is barely more than water.
Note: While you can make Wonton Egg Drop Soup with any frozen (or fresh, if you have time) wontons, I thought I’d mention what I used. As you may know, I don’t use a lot of commercially prepared frozen food; moreover, it doesn’t fit the home-cooked theme of my blog. However, like you, I live in the real world, where sometimes there just isn’t time to whip something up from scratch. In those cases, I try to find healthy alternatives that I can still feel good about serving to my family, so when I found these little babies at Costco awhile back, I knew I had to give them a try. Made with all natural ingredients and no trans fats, Chicken & Cilantro Mini Wontons (from CJ Foods, a U.S. subsidiary of Korea’s CJ Corp) are flavorful little purses that cook up in no time.
Vegetarians: Use vegetable broth and vegetarian wontons. Way too easy. 🙂
Mmmm, looks good. Cute bowl too.
Thanks, Aubrie! I painted the rice bowl at one of those Paint-Your-Own Ceramics places.
Oo, I’d never seen those frozen wontons at Costco, I’ll have to check it out!
OMG !! I love this soup. I need to try this recipe
Renee, I love this! Who knew it would be so simple? I’ve never tried to make this soup before but just love it in restaurants. Thanks for sharing the recipe, and for the tip about the mini won tons at Costco. I’m due for a trip there soon and will search for them!
That looks amazing…I’m in such a soup mood with all this cold weather 🙂
oh yum! this looks great!
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I’m going to have to make this! My daughter decided that she loves Egg Drop Soup!
This is such a good idea. I’m definitely buying wontons the next time I go to the store. This is so much healthier than a splurge I sometimes crave—ramen!
Thanks for this great recipe…I’ve been looking for an egg drop soup recipe for awhile. The addition of the sweet chili sounds wonderful!
This was super easy and good! Teenagers APPROVED! Next time I plan to add some baby bok choy and enoki mushrooms.