Sunday 11/19


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.