Wonton Egg Drop Soup

Step 1

Finely mince the shrimp into pieces smaller than a grain of rice, like pencil-tip dots.

Step 2

Finely mince the green onion white parts into pieces smaller than a grain of rice.

Step 3

Combine the ground pork, minced shrimp, 1.5 tablespoons soy sauce, 0.5 tablespoon sesame oil, and minced green onion in a small bowl and stir until uniform.

Step 4

Place one wonton wrapper on a clean, dry work surface in front of you like a diamond (one corner pointing toward you).

Step 5

Place 1 teaspoon of filling in the center of the wrapper.

Step 6

Dip your index finger in water and trace a line along the two side edges of the wrapper until they are wet.

Step 7

Fold the bottom corner of the wrapper up and over the filling to meet the top corner, creating a triangle.

Step 8

Lift the triangle and bring the two bottom corners of the folded wrapper together underneath the filling, then press them together to seal.

Step 9

Repeat steps 4 through 8 with the remaining 15 wonton wrappers and filling. Place finished wontons on a parchment-lined plate.

Step 10

Pour 6 cups chicken broth into a large pot and set it over medium-high heat until small bubbles rise steadily from the bottom, about 5 minutes.

Step 11

While broth heats, grate the fresh ginger on a microplane into a small bowl until you have 1 tablespoon of grated ginger.

Step 12

Stir the grated ginger and 1 tablespoon soy sauce into the hot broth.

Step 13

Gently place all 16 wontons into the simmering broth one at a time, allowing the broth to return to a simmer between each addition.

Step 14

Once all wontons are in the pot, simmer for 3 minutes until they float and the wrappers look translucent.

Step 15

Crack both eggs into a small bowl and whisk them together with a fork until the yolks and whites are completely uniform.

Step 16

Mix 0.5 tablespoon cornstarch with 1 tablespoon water in a separate small bowl until no lumps remain.

Step 17

Stir the cornstarch mixture into the simmering broth until no white streaks remain, about 30 seconds, so the broth thickens slightly.

Step 18

While stirring the broth slowly in a counterclockwise direction, pour the beaten eggs in a thin, steady stream into the center of the pot so they form silky ribbons.

Step 19

Stop stirring and let the soup rest for 10 seconds so the egg ribbons set.

Step 20

Ladle the soup, wontons, and broth into four bowls, dividing evenly.

Step 21

Scatter sliced green onion over the top of each bowl.