Ingredients
Scale
- 4 cups Asian chicken broth (you can also use vegetable broth or anchovy broth)
- 8 frozen dumplings either homemade or store bought
- 2 eggs, lightly beaten
- 1 large handful baby spinach
- 1 Tablespoon light colored soy sauce (regular is fine too but add after tasting your broth)
- ⅛ teaspoon ground white or black pepper
- 2 scallions sliced
- 1 Tablespoon toasted sesame oil
- Salt to taste
Instructions
- Bring the chicken broth to a boil over high heat in a medium pot.
- Add the dumplings, stir, and let the soup return to a boil. Lower the heat to medium high and cook for 5-6 minutes, stirring a couple of times so the dumplings do not stick to the bottom of the pot.
- Once the dumplings are cooked, they should be floating at the top of the soup (turn the heat off and let the liquid stop bubbling to check).
- Lower heat to medium and slowly pour the eggs in a thin stream into the pot.
- Once the egg floats to the surface, add the spinach and stir it into the broth.
- Taste the broth and add the soy sauce if you think the broth needs a little saltiness.
- Add the toasted sesame oil.
- Divide the soup into bowls, sprinkle with scallions, and serve the egg drop wonton soup immediately.
Notes
*If you are using dumplings that are already cooked, you only need to cook them for a couple of minutes in the soup so they are heated through.
*If you only have store bought chicken broth and you have a little bit of time, simmer the broth with half of a roughly chopped onion, 3 scallions also roughly chopped, and 6 garlic cloves. Simmer the broth covered for 20-25 minutes before continuing with the recipe. The soup will be a lot more flavorful.
Keywords: soup, wonton, chicken stock, egg drop, dumplings