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!
Servings: 4 people
Calories: 249kcal
Ingredients
- 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
Instructions
- 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 rate this recipe below. We greatly appreciate it!
Notes
*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.
Nutrition
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
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.