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Egg Drop Soup Recipe

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This recipe for Egg Drop Soup, by , is from Our Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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. ( I buy mine at the grocery store in the Asian isle)

Serve the soup with wonton strips and diced green onions. Enjoy!

 

 

 

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