Egg drop soup is a simple dish that often fails to be as filling as many traditional Western soups. The exception is a version of the dish that features wontons. The little dumplings add chew and substance to the soup, making it an easy weeknight meal option. The recipe below goes one step farther by opting for store-bought mini wontons for a soup you can prepare in about 15 minutes.
This recipe is made with store-bought vegetable broth that's seasoned with a few aromatics before being thickened with a slurry of cornstarch and water. With the egg, the slurry gives the soup texture and body, making it even heartier and more satiating.