Egg drop soup is a simple dish that often fails to be as filling as many traditional Western soups. The exception is a version of the dish that features wontons. The little dumplings add chew and substance to the soup, making it an easy weeknight meal option. The recipe below goes one step farther by opting for store-bought mini wontons for a soup you can prepare in about 15 minutes.
This recipe is made with store-bought vegetable broth that's seasoned with a few aromatics before being thickened with a slurry of cornstarch and water. With the egg, the slurry gives the soup texture and body, making it even heartier and more satiating.
Vegetarian Wonton Egg Drop Soup
4
5 minutes
10 minutes
15 minutes
5 cups vegetable broth
1 inch ginger root
1 whole garlic clove, peeled
1 8-ounce package of vegetarian mini wontons
1 tablespoon cornstarch
1 tablespoon water
1 egg
1 green onion tail, minced
4 sprigs cilantro
Place the chicken broth, ginger root and garlic in a soup pot. Bring to a boil, then reduce to a simmer. Add the wontons, and cook according to package directions. Remove the wontons and the aromatics, setting the wontons aside and discarding the aromatics.
Whisk the cornstarch and water together, then slowly whisk the mixture into the simmering soup. Bring back to a boil.
Whisk the egg in a small bowl.
Remove the soup from the heat, and begin stirring clockwise. Drizzle in the egg, continuing to stir for about 1 minute, or until the egg forms white ribbons in the soup.
Evenly distribute the cooked wontons in individual bowls, and pour the soup over the top. Garnish with cilantro and green onion.
