Egg Drop Soup with Wonton Strips

Egg Drop Soup with Wonton Strips... We don't really have to say much more than that, other than it is easier than you thought it would be to make!
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Ingredients

  • Egg Drop Soup:
  • 1-2 tbs Sesame oil, just enough to coat the bottom of your pot
  • 1 clove garlic, minced
  • ½ tsp ginger, minced
  • 24 oz chicken broth
  • 1 stalk of green onions, diced thin with a pinch reserved for garnish
  • 1 ½ tbs soy sauce
  • 1 tbs corn starch
  • 1 tbs water
  • 2-3 eggs (depending on how eggy you like your soup)
  • Wonton Strips:
  • 1 package wonton wrappers (often found near tofu in the veggie section of your grocery store)
  • Vegetable or peanut oil – ¼- ½ inch oil, the amount depends on the size of your pot

Directions

Pour your sesame oil into a medium sized pot on medium high heat. Add your ginger and garlic and let cook for about 2 minutes. Add chicken broth and green onions (minus what you reserved for garnish), bring to a simmer, and let simmer for about 5 minutes. Mix your tbs corn starch with your tbs water in a small bowl and stir until corn starch is not lumpy and add into your soup. Bring your soup to a light boil. In another bowl or a measuring cup, whisk your eggs. With your whisk, begin to whisk your soup and very slowly add your egg, little bits at a time. This should create your shreds which make up the body of your soup. When you are down to about 1/3 of your egg mixture left, begin to pour your eggs in a very thin stream while tracing the egg with your whisk instead of whisking. This will cause the meatier ribbons of egg.
To plate it, stir your soup before ladling each bowl, because the soup will separate. Garnish each bowl with a few green onions and a side plate of wonton strips, as seen below:

For wonton strips, cut as many strips as you would like, but more than you are thinking you need, because they are popular and go fast!!! To cut them, cut some long thin strips, some thick strips, and all different sizes. Heat your oil over medium high heat. To test it, place one of your crisps into the oil. It should immediately start to fry, without browning too quickly. If it instantly turns golden brown, your heat is too high and your strips will burn. One at a time, drop your strips into the oil. The size of your pan will determine how many can fit, just do not overcrowd, or you won’t be able to flip them properly. After about 5-10 seconds, flip your strips, let cook on the other side, then remove to a paper towel covered plate. You will want to remove them while they are slightly lighter than you think they should be, because they will darken as they dry. You can cook these a few days ahead of time if needed, just store them in an air tight bowl and hide it, because they will get eaten!