Shrimp and Egg Drop Soup with Wonton Ribbons

Since making shrimp or stock is neither fast or easy for weeknights, the secret way to crank up flavor in a hurry is to simmer anchovies, aromatics, and lemon juice in water along with peeled shrimp. Egg drops and fresh wonton “noodles” make this soup a meal.

Makes: 4 servings
Time: 20 minutes


  • 2 tablespoons good-quality vegetable oil

  • 4 scallions, white and green parts separated and chopped

  • 1 tablespoon chopped garlic

  • 1 tablespoon chopped fresh ginger

  • Salt and pepper

  • 2 anchovy fillets, or to taste

  • ¼ cup fresh lemon juice, or to taste

  • 1 ½ pounds peeled medium shrimp

  • 16 wonton skins, cut into wide ribbons

  • 4 eggs


1. Put the oil in a large pot over medium heat. When it’s hot, add the scallion whites, garlic, and ginger and sprinkle with salt and pepper. Cook, stirring frequently, until the aromatics are soft and beginning to color, 3 to 5 minutes. Add the anchovies and cook, mashing with a spoon until they’ve dissolved.

2. Add the lemon juice and scrape up any brown bits off the bottom. Add the shrimp and 7 cups water and bring the mixture to a boil. Continue cooking until the shrimp just begin to turn opaque, a minute or 2.

3. Add the wonton skins and adjust the heat so the broth bubbles gently. Put the eggs into a bowl and beat with a fork. Pour the eggs into the pot in a slow stream, stirring constantly. You want them to scramble softly and form ribbons, so it’s essential to keep stirring until the eggs are cooked, 1 to 2 minutes. Remove from the heat, taste, and adjust the seasoning. Serve right away, garnished with the scallion greens.