Shrimp Wonton Soup with Edamame from Soups and Stews by The Editors of Saveur

Ingredients

• 1 clove garlic, coarsely chopped
• 1 1″ piece ginger, peeled and coarsely chopped
• ½ lb. shrimp, peeled and deveined, tails removed, and coarsely chopped
• Hot sesame oil, to garnish
• ½ tbsp. Chinese rice wine
• 2 tbsp. soy sauce
• 3 scallions (2 finely chopped, 1 thinly sliced)
• 1½ tsp. cornstarch
• 1 egg, beaten
• 32 3½″-square wonton wrappers
• 1 cup frozen shelled edamame
• 8 cups chicken stock