Egg Drop Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 3 eggs
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/8 sp black pepper
- 2 tbsp corn starch
- 1 tsp ground ginger
- diced green onions
- 4 cups + 1/2 cup chicken broth
- 2 green onions chopped into 1 inch pieces
- 1 cup blend of frozen corn peas and carrots
- 5 wonton wrappers stacked and cut into 1/2 inch strips + oi
- Carbohydrate 8.32874505999173 g
- Cholesterol 3.675 mg
- Fat 0.838369933198199 g
- Fiber 0.512897128826301 g
- Protein 3.34535898596397 g
- Saturated Fat 0.510593304642342 g
- Serving Size 1 1 Serving (108g)
- Sodium 97.3945546423424 mg
- Sugar 7.81584793116543 g
- Trans Fat 0.0498254166666667 g
- Calories 54 calories
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 ½ 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.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!
