Sunday, January 8, 2012


I absolutely love sharing my favorite recipes. Remember I never said they were healthy, I just said they were good. Lots of them we only have on special occasions or maybe once a month.

The one I'm sharing this time is not only delicious but healthy. Let me know if you like it!

Before you start the soup, get some wonton wrappers. Slice several of them into 1/2 inch wide strips, and separate them into individual strips. Heat to medium high, enough oil to deep fry these. They will turn brown (almost immediately), dip them out with a slotted spoon and drain in a colander. These can be done ahead of time, providing you can keep your family out of them. Now you're ready to start your soup. If you've got a bunch of people to feed, double this recipe.

In a medium sauce pan:

1 large box of Swanson chicken broth
1 tablespoon soy sauce

If you have some fresh ginger, bruise a few slices with the side of a flat knife, gently boil it in the broth for a few minutes and remove. I never have this on hand so I usually skip this step, but it does add a little depth to your soup.

When broth is boiling, while stirring add: 1 tablespoon cornstarch mixed with 1 tablespoon cold water

Here's the technique nobody ever tells you. At this point you don't want your soup boiling but it MUST be steaming hot.

Beat 2 eggs really well. Turn off heat under pot. With the soup steaming….stir the soup clockwise, with a wooden spoon, until the soup is swirling. Now pour the beaten eggs into the soup BUT SLOWLY POUR THEM THROUGH A FORK! When the soup slows down swirling, stir it again to make it swirl, and pour more eggs in. Pouring the eggs through a fork will produce the egg threads you want. Add a pinch of salt.

Add 2-3 minced green onions (scallions) and serve with the fried wonton strips.

Let me explain why you need to use a wooden spoon to stir your soup. A metal spoon conducts heat and will cause your soup to cool off too much to properly cook the egg threads.

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