Egg Drop Soup with Crispy Wontons

Prep Time 30 min
Cook Time 20 Min
Servings 4
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 4 wonton wrappers
  • 4 cups reduced sodium chicken broth
  • 1 cup water
  • 1 tsp. lite soy sauce
  • 1 (2-inch) piece fresh ginger
  • 1 garlic clove
  • 1 cup dried fine egg noodles
  • 2 eggs
  • 2 green onions
  • 1 tsp. Asian sesame oil

Directions

  • Step 1

    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.

  • Step 2

    PLACE strips on prepared sheet; bake just until lightly browned, about 5 minutes. Set aside.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

Serving size
(1/4 of recipe)

  • Calories 150
  • Calories from Fat50g
  • Total Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 115mg
  • Sodium 200mg
  • Potassium 0mg
  • Total Carbohydrates 16g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 10g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet