- 10 minutes
- 35 minutes
Turn this appetizer into a hearty entrée by adding cooked chicken pieces or shrimp and serve with a side of edamame and brown rice.
Heat 4 cups of chicken broth in a medium-size pot on the stove at low to medium-low heat.
Stir in sliced mushrooms and chopped green onions.
Measure the next 6 ingredients.
Whisk these dry ingredients into the broth and continue to stir on low heat.
Stir in the rice vinegar and soy sauce and cook for about 30 minutes on low until vegetables are softened. (I just keep the soup on low until homework is completed or ball practice ends.)
Drizzle in eggs and stir for about 5 minutes.
- Serve in bowls along with fried wonton strips or Chow Mein noodles. For the fried wonton strips, I cut packaged wonton wraps into strips and cook in hot canola oil in a pan until golden. Next, drain and sprinkle with sea salt.