Wonton Egg Drop Soup
Cooking Time: 20 min
What You'll Need:
1/4 pound ground pork
3 scallions, thinly sliced, divided
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
1 (6-ounce) package wonton skins
2 eggs, beaten, divided
8 cups chicken broth, divided
1 teaspoon sesame oil
2 tablespoons cornstarch
2 tablespoons soy sauce
What To Do:
1. In a medium bowl, combine ground pork, 1 sliced scallion, ginger, and garlic powder; mix well.
2. Place wonton skins on a work surface, then place a teaspoonful of pork mixture in each. Brush egg around edges of skin, bring 2 opposing corners up to meet, and press to seal. Moisten remaining corners and fold each one up to meet the other corner; press to seal.
3. Meanwhile, in a large pot over medium-high heat, bring 7-1/2 cups chicken broth and the sesame oil to a boil. Drop wontons into broth and cook 10 minutes, or until tender. Remove wontons to individual soup bowls.
4. In a small bowl, combine cornstarch and remaining chicken broth. Add to soup, stirring constantly. With a fork, slowly stir the remaining egg into the soup, forming egg strands. Stir in remaining scallions and soy sauce. Remove from heat and serve over wontons.
You can find wonton skins in the produce section of your local grocer.
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