Wonton Egg Drop Soup - Sick Day Soup Heaven
“Sick season” is in full effect, people! And even here in sunny San Diego, it’s been rainy and slightly chilly. This Wonton Egg Drop Soup is as UN-authentic as it comes, but let me tell you, it is quick, easy, and hits the spot when everyone has got the sniffles and it’s been raining all day. The fresh ginger and garlic add a nice little punch of immune support and sinus clearing action (I’m no doctor, but I swear it makes us all feel better!). This recipe is also super versatile. Out of fresh ginger? No biggie. Don’t like broccoli? Leave it out! You can also sub the brother for bone broth, so all veg or all chicken, whatever floats your boat. This recipe makes a lot, so it is perfect for sharing and makes wonderful leftovers!
Wonton Egg Drop Soup
1 package sliced crimini mushrooms
3 garlic cloves
1 inch of fresh ginger, grated
I package mini chicken cilantro wontons (I use these from Trader Joe’s but really, ANY frozen wontons/potstickers work)
3 large carrots
I head broccoli
4 cups chicken stock
4 cups vegetable stock
3 Tb soy sauce
In about 1-2 Tb of butter and 1-2Tb of sesame oil, sauté the mushrooms in a large pot.
Slice carrots into thin rounds. Use a mandolin if available (although I don’t). Add to mushrooms and sauté.
Grate or press garlic into pan with mushrooms and carrots and add the grated ginger as well.
When veggies have softened, add stock to pan with 2-3 Tb of soy sauce
Cut broccoli and add to pot.
Bring to a boil and let simmer a couple minutes then add the package of Wontons
Let cook for 2-3 minutes
Scramble one to two eggs very well! Add a tiny bit of soy sauce to the eggs.
Stir soup quickly and drizzle the egg into the soup slowly while stirring to make thin strings.
Enjoy! If you’d like you can top with a little cilantro or green onion.