Friday, March 2, 2012

Spicy Shitake Eggdrop Wonton Soup with Siracha Sauce

Egg Drop soup or Wonton Soup? Decisions, Decisions... lucky for me most takeout joints now make Eggdrop-Wonton Soup (yay). It's no secret I'm not a fan of takeout so there's nothing I love more than reiniventing my favorite take dishes.

 One night last week I was starving and staring into my barren pantry (I never have time to food shop), I had eggs, dried shitake mushrooms and organic chicken/cilantro wontons in my freezer. That's when it came to me- I made the most delicious eggdrop soup filled with shitakes, my little dumplings, of course an egg and just to spice it up Siracha Sauce! The dried shtake's add so much depth and flavor to this dish you will never order take-out again. My husband likes to top off this soup with a sprinkle of parmesean cheese? If it tickles your fancy give a try!

Jen DePalma's Spicy Shitake Eggdrop wonton Soup with Siracha Sauce (serves 2)
2 cup s of water
1/2 cup of dried shitake mushrooms, chopped
12 frozen wonton dumplings (any kind will do)
1 egg, beaten
1-2 tablespoons of Siracha Sauce

Bring water to boil, add mushrooms, cook 7- minutes or until mushrooms soften
Add in wontons, cook 3 minutes
Pour beaten egg into soup and stir 1-2 minutes
Add in Siracha Sauce, taste , adjust seasonings (salt & pepper)
Serve!

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