How to make wonton egg drop soup

wontons

🥗Healthier: tofu squares

💰Cheaper: dumplings

Tofu offers a lower-calorie option, while dumplings can be more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made at home.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is typically less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a natural thickener, while flour is often cheaper.

Introduce the dish and ingredients.

Combine 1/4 pound ground chicken, chopped green onion, low sodium soy sauce, black pepper, and sesame oil in a bowl and mix well.

Prepare a sheet pan with flour to prevent wonton skins from sticking.

Take a wonton skin, place about 1/3 teaspoon of the meat mixture in the center, press down, and fold to seal, forming a wonton.

Repeat the wrapping process until half of the wonton skins are filled, saving the rest for later.

Boil 5 cups of chicken stock in a pot, adding black pepper, salt, and a little cooking wine.

Mix 3 teaspoons of cornstarch with 4 ounces of water to create a slurry, then add it to the boiling stock to thicken.

Ensure the soup is boiling hot before slowly drizzling in 2 beaten eggs while stirring gently to create egg drops.

Boil water in another pot for cooking the wontons, then add the wontons and stir to prevent sticking, cooking for about 2 minutes until they float.

Drain the cooked wontons and add them to the egg drop soup, garnishing with turkey bacon and diagonally cut green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens