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| We had Egg Drop Soup for lunch. It was really, really good. |
EGG DROP SOUP
12 cups of water
6 large cubes chicken bouillon
3 large eggs, beaten
1 packet Sazon seasoning (or 3 drops of yellow food coloring)
1/2 cup shredded carrots, chopped into shorter pieces
1/2 cup cooked chicken, boneless and minced
1/2 cup cornstarch
1/2 cup water
1 package Wonton wrappers
oil for frying
Bring water and bouillon cubes to a boil in large stockpot. Stir until bouillon dissolves. When broth begins to boil, slowly pour eggs into broth, stirring with a whisk. Remove pot from heat and add Sazon seasoning(or food color), carrots, and chicken. Bring back up to a boil. Meanwhile, mix cornstarch and water in a small bowl. Slowly pour cornstarch mixture into boiling soup until thickened, stirring constantly with a large soup spoon. Allow to boil 1 minute. Serve hot with fried wontons.
Wontons can be fried in squares, or cut into strips before frying. Fry in hot oil until light brown and crispy.
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| We bought Egg Roll wrappers instead of Wonton wrappers last week. |
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| I cut the wrappers into squares. |
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| I fried them in Canola oil. |
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| This is what they looked like when they were done. |
Enjoy!
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| We buy this at Food King or HEB in the International aisle. |
