When given the choice, my kids will choose Chinese for take out more than any other type. Our favorite local place serves egg drop soup with plenty of vegetables - peas, carrots, cabbage, mushrooms, and green onions. We all enjoy it for different reasons; one for the peas, one for the carrots, and one for the broth. Here is my first real attempt. Check back for updates!
Egg Drop Soup
2 T. onion, minced
1/4 c. carrot, peeled and diced
4 c. chicken stock
1 pinch of ground ginger
1 pinch garlic powder
2 drops sesame oil
1 t. soy sauce
1/4 c. water
2 T. cornstarch
1 egg, beaten
1/4 c. frozen peas
1. In a medium saucepan, heat 2 t. canola oil over medium heat. Add onion and carrot cooking until onions are soft and translucent.
2. Add chicken stock, ginger, garlic, sesame oil, and soy sauce. Bring to a boil and simmer for 5 minutes.
3. In a small bowl, combine the water and cornstarch. Whisk into soup.
4. Over a slotted spoon, drizzle the beaten egg a little at a time, alternating with stirring the soup. The egg should cook immediately and become noodle like.
5. Stir in the frozen peas and heat for 2 minutes. Spoon into bowls and serve with crispy wontons.