Egg Drop Soup with Crispy Wontons
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