Since we returned to Chicago, this soup and this have been my lifeline. The temperature has dropped to 30 degrees (not terrible, but still soup-weather!) It’s keeping me warm until the weather changes.
This is also a super-fast recipe, even if you don’t use the crispy won ton. Let’s face it: won ton is a great snack and a wonderful way to top your soup.
This is also a super-fast recipe, even if you don’t use the crispy won ton. Let’s face it: won ton is a great snack and a wonderful way to top your soup.
Ingredients
3 Tablespoons of cornstarch
Two teaspoons of toasted sesame seed oil
Three cloves garlic, minced
Freshly grated Ginger, 1 Tablespoon
Half a teaspoon of ground turmeric
White pepper, 1/8 tsp.
5 cups chicken stock
1 Tablespoon rice wine vinegar
Reduced sodium soy sauce, two teaspoons
4 Eggs, lightly beaten
One thinly sliced green onion
For the CRISPY WONTONS
1 cup vegetable oil
One 12-ounce package of ton wrappers cut into strips
Instructions
In a large Dutch oven or skillet, heat vegetable oil over medium-high heat. Add ton strips in batches to the Dutch Oven and cook until golden brown and crisp, approximately 1-2 minutes. Transfer the ton strips onto a plate lined with paper towels.
In a small dish, combine cornstarch with 1/4 cup of water. Set aside.
Heat sesame oils in a large Dutch oven or stockpot over medium heat.
Stir in Ginger and garlic until fragrant (about 1 minute). Add turmeric and pepper.
Stir in the chicken stock. Bring to a rolling boil, reduce heat, and simmer for 5-10 minutes until the flavors are blended.
Stir frequently until the mixture is slightly thickened. This should take about 3 minutes. Stir in the rice wine vinegar and Soy Sauce.
Add eggs slowly and steadily while stirring constantly with a fork. Stir frequently to form ribbons and cook until the eggs have set. This should take about 2 minutes.
Serve immediately, garnished if you wish, with green onions.
