Ingredients:

4 cups + 1/2 cup chicken broth

2 tbsp corn starch

1 tsp ground ginger

1/2 tsp garlic powder

1/2 tsp salt

2 green onions, chopped into 1 inch pieces

1 cup blend of frozen corn, peas and carrots

3 eggs

1/8 tsp black pepper

5 wonton wrappers, stacked and cut into 1/2 inch strips + oil for frying

diced green onions

Directions:

1. Combine 4 cups of broth, ginger, garlic, salt and green onion pieces in a pot and bring to a boil for a few minutes to flavor the broth. Remove the green onions with a slotted spoon and discard.

2. Add the frozen corn, peas and carrots; return to a boil.

3. In a separate small bowl combine the remaining 1/2 cup broth with the corn starch and stir till no more clumps. Slowly dissolve into the soup. Let cook for a few minutes until it starts to thicken.

4. Whisk the eggs in a measuring cup then slowly stream them into the soup while slowly stirring the soup in a clockwise rotation. Season with black pepper.

5. For the wonton strips. Heat a small amount of oil (about 1 inch deep in a small pot) to medium high. Once hot add a few wonton strips and fry until golden brown, about 30-45 seconds. Remove from oil with slotted spoon to a paper towel lined plate. Serve the soup with wonton strips and diced green onions.

Bon Appetit!