Ingredients
- 4 cups low-sodium chicken broth
- 2 teaspoons soy sauce
- 1 1/2 teaspoons sesame oil
- 1/2 teaspoon grated fresh ginger
- 1 pound frozen wontons
- Salt and pepper to taste
- 2 large eggs well beaten
- 2 green onions thinly sliced (divided)
- 1 cup baby spinach optional
- Optional: hot sauce for garnish
Instructions
- In a large pot, bring 4 cups of low-sodium chicken broth to a simmer over medium-high heat. Stir in soy sauce, sesame oil, and grated fresh ginger.
- Drop frozen wontons into the simmering broth and allow them to cook for 5 to 6 minutes, or until they rise to the surface. Sample the broth and add salt and pepper to taste, if necessary.
- Reduce the heat to low. Gradually pour the well-beaten eggs in a thin stream into the gently simmering broth while stirring continuously in one direction to create soft egg ribbons. Stir in 1 chopped green onion, reserving the rest for garnish. Optionally, add spinach and allow it to wilt.
- Divide the soup into bowls, garnish with the remaining chopped green onions and a dash of hot sauce if desired. Serve warm.
