Chicken Wonton & Egg Drop Soup

Thu, 30 April 2026

Chicken Wonton & Egg Drop Soup (Serves 4)

Wonton Filling

• 300g chicken mince
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 2 spring onions, finely chopped
• 1 tsp cornflour

Wontons

• 20–24 wonton wrappers
• Small bowl of water (for sealing)

Soup Base

• 1.2L chicken stock
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp white pepper

Egg Drop

• 2 eggs, lightly beaten

To Finish

• 1 tbsp cornflour + 2 tbsp water (slurry)
• 2 spring onions, sliced
• Optional: chilli oil or crispy garlic

Method

1. Make the Wontons

Mix all filling ingredients until sticky.
Place 1 tsp filling in the centre of each wrapper, wet the edges, fold and seal (classic triangle or pouch shape).

2. Cook the Wontons

Bring a pot of water to a gentle boil.
Cook wontons for 4–5 minutes until they float and are cooked through.
Remove and set aside.

3. Build the Soup

In another pot, bring chicken stock to a simmer.
Add soy sauce, sesame oil, ginger, and white pepper.

4. Thicken Slightly

Stir in the cornflour slurry and simmer for 1–2 minutes until lightly thickened.

5. Egg Drop

Lower heat to a gentle simmer.
Slowly drizzle in beaten eggs while stirring in a circular motion to create silky ribbons.

6. Finish

Add cooked wontons into the soup and warm through.
Taste and adjust seasoning.

Serve

Ladle into bowls, top with spring onions and a drizzle of chilli oil if you like heat.

Chef Tip

• Don’t overwork the egg — gentle stirring = soft ribbons.
• A touch of white pepper gives that classic takeaway flavour.
• You can freeze wontons raw and cook straight from frozen.