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.
We bought Egg Roll wrappers instead of Wonton wrappers last week. |
I cut the wrappers into squares. |
I fried them in Canola oil. |
This is what they looked like when they were done. |
Enjoy!
We buy this at Food King or HEB in the International aisle. |