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Credit: Blaine Moats

Recipe Summary

total:
25 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan cook 1/2 cup green onions and garlic in hot oil over medium heat 2 to 3 minutes or until tender. Add 5 cups of the broth and, if desired, the cayenne pepper. Bring to a simmer. Reduce heat.

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  • Slowly pour the lightly beaten eggs into the soup in a steady stream while gently stirring to create strands (faster stirring will create thin strands, while slower stirring will create thicker strands). Heat just to boiling.

  • In a small bowl whisk together the remaining 1 cup broth and the cornstarch. Add to soup. Cook and stir just until thickened. Top servings with additional green onions and, if desired, crushed red pepper and fried wonton strips.

Tip

You will want to stream the eggs into the soup while it is simmering but not boiling, If the soup is boiling, the egg strands become foamy.

Fried Wonton Strips

To make fried wonton strips, cut 3 refrigerated wonton wraps into strips. Heat about 1/4 cup peanut or vegetable oil over medium heat until hot. Cook strips in hot oil in batches, turning as necessary for about 1 minute or until golden brown. Remove from the oil with tongs; drain on paper towels.

Nutrition Facts

86 calories; fat 4g; cholesterol 62mg; saturated fat 1g; carbohydrates 7g; mono fat 1g; poly fat 2g; sugars 1g; protein 6g; vitamin a 193.9IU; vitamin c 3.2mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.1mg; folate 21.7mcg; vitamin b12 0.3mcg; sodium 580mg; potassium 260mg; calcium 38mg; iron 1.1mg.
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