Garlic Chive and Egg Wonton Soup

Ingredients

• 30 pieces Wonton wrappers
• 2 cups Garlic chives, finely chopped
• 4 pieces Large eggs
• 1 tablespoon Toasted sesame oil
• 1 tablespoon Light soy sauce
• 0.5 teaspoon White pepper powder
• 6 cups Vegetable broth
• 3 slices Fresh ginger, sliced
• 1 teaspoon Salt
• 1 teaspoon Cornstarch

Instructions

1. 1

   Whisk the eggs with a pinch of salt and scramble them in a hot oiled pan until they are in very small, fine curds.

2. 2

   In a large bowl, combine the scrambled eggs, chopped garlic chives, sesame oil, soy sauce, and white pepper; mix thoroughly to create the filling.

3. 3

   Place a teaspoon of filling in the center of a wonton wrapper, moisten the edges with water, and fold into a triangle or traditional nurse-cap shape.

4. 4

   Repeat the process until all filling is used, keeping the finished wontons covered with a damp cloth to prevent drying.

5. 5

   In a large pot, bring the vegetable broth and ginger slices to a gentle boil, then season with salt to taste.

6. 6

   Carefully drop the wontons into the boiling broth, ensuring they do not stick to the bottom of the pot.

7. 7

   Cook the wontons for 3 to 4 minutes, or until they float to the surface and the wrappers become translucent.

8. 8

   Remove the ginger slices and serve the soup hot, garnished with extra chives or a drop of chili oil if desired.