Egg Drop Soup With Crispy Wontons |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A great Soup for dinner or Lunch. The Wonton's make this dish Great! Ingredients:
no-stick cooking spray |
4 wonton wrappers |
4 cups chicken broth |
1 cup water |
1 teaspoon soy sauce |
1 (2-inch) piece fresh ginger, thinly sliced |
1 garlic clove, crushed |
1 cup dried fine egg noodles |
2 eggs, lightly beaten |
2 green onions, thinly sliced, divided |
1 teaspoon sesame oil |
Directions:
1. HEAT oven to 350°F. Spray a baking sheet with no-stick cooking spray. Spray both sides of wonton wrappers with no-stick cooking spray; slice into 1/4-inch strips.
2. PLACE strips on prepared sheet; bake just until lightly browned, about 5 minutes. Set aside.
3. BRING chicken broth, water, soy sauce, ginger and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard.
4. STIR in noodles; simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute.
5. REMOVE from heat; stir in most of the green onions (reserve some for garnish) and sesame oil. Season with salt. Ladle soup into serving bowls: garnish with wonton strips and reserved green onion slices. Serve.
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