★★★★★ | Egg Drop Soup Recipe

★★★★★ | TITLES
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ The easiest and tastiest Chinese Egg Drop Soup! | #let'scooking

Prep time: 00:05
Cook time: 00:15
Total time: 00:20

Yield: 4 Servings
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
## CLICK TO SEE FULL RECIPES ##

Instructions:

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. Enjoy!

Calories per serving: 102

Fat per serving: 4.2g