Egg Drop Soup with Crispy Wontons
- Crisco® Original No-Stick Cooking Spray
- 4 wonton wrappers
- 4 cups reduced sodium chicken broth
- 1 cup water
- 1 teaspoon lite soy sauce
- 1 (2-inch) piece fresh ginger, thinly sliced
- 1 garlic clove, crushed
- 1 cup dried fine egg noodles
- 2 eggs, lightly beaten
- 2 green onions, thinly sliced, divided
- 1 teaspoon Asian sesame oil
HEAT oven to 350°F. Spray a baking sheet with no-stick cooking spray. Spray both sides of wonton wrappers with no-stick cooking spray; slice into 1/4-inch strips.
PLACE strips on prepared sheet; bake just until lightly browned, about 5 minutes. Set aside.
BRING chicken broth, water, soy sauce, ginger and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard.
STIR in noodles; simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute.
REMOVE from heat; stir in most of the green onions (reserve some for garnish) and sesame oil. Season with salt. Ladle soup into serving bowls: garnish with wonton strips and reserved green onion slices. Serve.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1/4 of recipe), Calories 150 (Calories from Fat 50), Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 115mg, Sodium 200mg, Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 1g), Protein 10g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 4%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.