Egg Drop Wonton Soup
This Egg Drop Wonton Soup is a twist on three of my FAVE Asian soups: hot and sour, egg drop, and wonton soup! Ready in about 15 minutes. Healthy and can be vegetarian!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Dish, Soup
Cuisine: American, Chinese
Keyword: easy, egg drop, potstickers
Servings: 4 people
Calories: 249kcal
- 6 cups chicken broth vegetable broth if making this vegetarian
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 1 tablespoon Sriracha more or less depending on desired spice level
- 1 (13 oz) package frozen Ling Ling Asian Kitchen Potstickers - Chicken and Vegetable Dumplings vegetable potstickers if making these vegetarian, seasoning packet discarded
- 3 large eggs
- cilantro and green onions optional for garnish
Whisk broth, soy sauce, vinegar, ginger, garlic powder, cornstarch, and Sriracha together in a large stockpot.
Bring to a boil.
Add in dumplings and boil until cooked through, about 5-6 minutes (look on the package for boiling directions).
In a measuring cup, whisk together three large eggs.
With one hand, stir soup while slowly pouring the whisked eggs in with the other. The eggs will immediately cook as they hit the hot soup.
Serve, garnish, and enjoy!
Take 5 seconds to . We greatly appreciate it!
*Nutritional information includes 3 wontons per serving. Information will change if you use a different brand of wontons.
**eggs don't freeze well so if you need to freeze, just freeze the broth.
Calories: 249kcal | Carbohydrates: 7g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 139mg | Sodium: 2277mg | Potassium: 392mg | Vitamin A: 200IU | Vitamin C: 27.6mg | Calcium: 45mg | Iron: 2mg