POT STICKER CHICKEN EGG DROP SOUP
I was looking for an easy way to use up some frozen potstickers, and decided to pair this with a fast chicken soup for a winter's night mainstay. This has quickly become a favorite for us!
Provided by Claire de Luna
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mince half an onion and saute in 2- T wok oil.
- Add the chicken broth; season with garlic and pepper.
- Bring to a boil.
- Add frozen potstickers and cook according to directions (about 8 minutes).
- Mix cold water and cornstarch and add to broth.
- Whip two eggs with some water (about 2 T.) Take the kettle off the heat, and pour egg mixture in a small stream, while stirring.
- Add 1 teaspoon of sesame oil to the pot for flavor.
- Garnish with scallions and minced ginger, if desired.
Nutrition Facts : Calories 101, Fat 4.9, SaturatedFat 1.3, Cholesterol 93, Sodium 783.5, Carbohydrate 4.9, Fiber 0.3, Sugar 1.4, Protein 8.4
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