Egg Drop Wonton Soup Recipe | myfoodbook

Ingredients

• 30g dried assorted sliced mushrooms
• 1 ltr chicken stock
• 2 cups water
• 2cm piece ginger, thinly sliced
• 2 tbsp light soy sauce, extra to serve
• 3 tsp sesame oil, extra for serving
• 1 bunch baby pak choy or bok choy, trimmed, halved lengthways
• 24 frozen prawn & chive wontons
• 2 green onions, diagonally sliced, extra shredded to serve
• 3 small eggs, beaten
• Crispy chilli oil, optional, to serve