Friday, May 19, 2017
EGG DROP SOUP
EGG DROP SOUP 4 cups + 1/2 cup chicken broth 2 tbsp corn starch 1 tsp ground ginger 1/2 tsp garlic powder 1/2 tsp salt 2 green onions, chopped into 1 inch pieces 1 cup blend of frozen corn, peas and carrots 3 eggs 1/8 tsp black pepper Garnish (optional): 5 wonton wrappers, stacked and cut into 1/2 inch strips + oil for frying diced green onions Combine 4 cups of broth, ginger, garlic, salt and green onion pieces in a pot and bring to a boil for a few minutes to flavor the broth. Remove the green onions with a slotted spoon and discard. Add the frozen corn, peas and carrots; return to a boil. In a separate small bowl combine the remaining 1/2 cup broth with the corn starch and stir till no more clumps. Slowly dissolve into the soup. Let cook for a few minutes until it starts to thicken. Whisk the eggs in a measuring cup then slowly stream them into the soup while slowly stirring the soup in a clockwise rotation. Season with black pepper. For the wonton strips: Heat a small amount of oil (about 1 inch deep in a small pot) to medium high. Once hot add a few wonton strips and fry until golden brown, about 30-45 seconds. Remove from oil with slotted spoon to a paper towel lined plate. Serve the soup with wonton strips and diced green onions.