So I made this recipe a while back, but didn’t have a chance to post it, but now that it is spring break I am kind of on a cooking break so I can put these older recipes up. I don’t know about you, but I love egg drop soup. love. This recipe was good, but I accidentally over salted mine, so just be careful when you are seasoning your soup at the end. Salt can make a world of difference or it can make it not so great. I would definitely make this again. I just need to watch my salt. The wonton chips were a nice touch of crunch to the dish as well.
Here are the ingredients…
The first thing I did was pour the chicken stock into a room temperature pot and mixed in corn starch. Then I added the garlic, soy sauce, and ginger and turned the stove on to a medium high heat until boiling.
While I was waiting I whisked together the eggs.
Then I poured in the whisked eggs into the soup using a fork to break up the egg. Then I stirred in the sesame oil, green onion, and corn. Then I seasoned with salt and pepper to taste.
For the wonton chips I heated the oven to 375 degree F, put several sheets of wonton on baking sheets and sprayed them with olive oil cooking spray. I seasoned them with salt and pepper, and baked them for about 8 minutes.
Combine the two together and voila.
✔4 cups good chicken broth
✔1 Tbsp. cornstarch
✔1 clove garlic
✔1 tsp. ground ginger
✔1 tsp. soy sauce
✔3-4 large eggs
✔1/2 tsp. sesame oil
✔3 green onions, sliced thin
✔1/4 cup corn or creamed corn (optional)
✔salt and pepper to taste (I used about 1/4 tsp. each)
Pour the chicken stock into a room-temperature pot, and whisk in the cornstarch until it is well-blended. Add in the garlic, ginger and soy sauce. Turn on the stove and heat over medium-high heat until boiling, stirring occasionally.
Meanwhile, whisk together the eggs in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
Once the soup is boiling, turn off the heat. Then while using one hand to continually stir the soup in one direction with a fork, slowly pour the whisked eggs into the soup. (This will create the nice egg ribbons!) Then gently stir in the sesame oil, green onions and corn (optional). Season with white pepper (be careful) and salt (depending on your chicken broth, be generous).
✔wonton wrappers (3-inch squares)
✔freshly ground black pepper
✔toppings of your choice (i.e., Parmesan cheese, herbs, sesame seeds)
Preheat oven to 375 degrees. Spray a rimmed baking sheet with cooking spray (i.e., Pam), and arrange the wonton wrappers on the sheet, making sure they don’t touch. Spray the tops of the wonton wrappers with cooking spray and then sprinkle with salt, pepper and toppings of your choice. Bake until golden brown, about 8 minutes. Remove the wonton crisps to a wire rack, and let cool.
Note: You can usually find wonton wrappers in the (refrigerated) produce section of your local grocery store, near the herbs and sprouts and things.