Egg Drop Soup

• doses: 6 servings
• tempo ativo: 15 minutes
• tempo total: 30 minutes

Ingredientes

3 tablespoons cornstarch

2 teaspoons toasted sesame oil

3 cloves garlic (minced)

1 tablespoon freshly grated ginger

1/2 teaspoon ground turmeric

1/8 teaspoon ground white pepper

5 cups chicken stock

1 tablespoon rice wine vinegar

2 teaspoons reduced sodium soy sauce

4 eggs (lightly beaten)

1 green onion (thinly sliced)

1 cup vegetable oil

1 12-ounce package won ton wrappers, cut into strips

Instruções

Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

Heat sesame oil in a large stockpot or Dutch oven over medium heat.

Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.

Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.

Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.

Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.

Serve immediately with won ton strips, garnished with green onions, if desired.