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Egg Drop Soup with Crispy Wontons Recipe

Ingredients

How to make it

  • HEAT oven to 350°F. Spray a baking sheet with no-stick cooking spray. Spray both sides of wonton wrappers with no-stick cooking spray; slice into 1/4-inch strips.
  • PLACE strips on prepared sheet; bake just until lightly browned, about 5 minutes. Set aside.
  • BRING chicken broth, water, soy sauce, ginger and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard.
  • STIR in noodles; simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute.
  • REMOVE from heat; stir in most of the green onions (reserve some for garnish) and sesame oil. Season with salt. Ladle soup into serving bowls: garnish with wonton strips and reserved green onion slices. Serve.

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The Cook

mountainmama Heaven, WV

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