WONTON SOUP

1 beaten egg1/4 c. finely chopped onion1/4 c. finely chopped water chestnuts1 tbsp. soy sauce2 tsp. grated fresh ginger root1/2 tsp. sugar1/2 tsp. salt1/8 tsp. pepper1/2 lb. ground pork1 (4 1/2 oz.) can shrimp, drained40 wonton skins8 c. water
For filling, combine all ingredients except wonton skins and water. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the right-hand corner with water. Grasp the two lower corners of triangle; bring these towards you below the filling. Overlap the left over the right corner, press and seal. Use 20 wontons in soup. Wrap and freeze remaining.
Bring 8 cups water to boil. Drop wontons one at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain.
SOUP:

6 c. chicken broth1 c. coarsely shredded Chinese cabbage1 c. thinly sliced mushrooms1 (6 oz.) pkg. frozen pea pods, thawed and halved lengthwise1/2 c. thinly sliced bamboo shoots4 green onions, bias-sliced, 1 1/2 inch
In large saucepan bring chicken broth to boiling. Add vegetables (not onions) and wontons. Simmer uncovered, 4-5 minutes. Stir in green onion. Ladle soup into individual serving bowls.
Serves 6-8.

egg drop soup.

The basic recipe for Egg Drop Soup (also called Egg Flower Soup) is very simple; I've included a few variations below. For more tips on how to make the soup, see Cooking Tips for Egg Drop Soup. Serves 3 to 4. Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)
Preparation:In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve.Nutritional Breakdown - 4 servingsEach serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fibre, 866 mg SodiumEgg Drop Soup VariationsThese would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.**1/2 cup frozen peas.**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.If you like this recipe, you might want to try Tomato Egg Drop Soup, made with tomato and seasonings, or West Lake Beef Egg Drop Soup, a variation of basic Egg Drop Soup made with ground beef.

Hot and Sour Soup

Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.For a vegetarian version of Hot and Sour Soup, leave out the pork.
serving 4 person
Ingredients:
1 cake tofu (fresh, if possible)
2 ounces pork tenderloin
Marinade:
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1 teaspoon tapioca starch (or cornstarch)
Other:
1/2 cup bamboo shoots
2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
1 small handful dried lily buds
6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
1 teaspoon salt, or to taste
1 teaspoon granulated sugar
2 tablespoons soy sauce
2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
1 teaspoon sesame oil
1 Tbsp cornstarch dissolved in 1/4 cup water
1 egg, beaten
1 green onion, finely chopped
White pepper to taste (no more than 1 tablespoon)
Hot chili oil, to taste, optional
Preparation:
Hot and Sour Soup Directions:Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.Stir in the salt, sugar, soy sauce and vinegar and sesame oil.Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar). Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)*Adjust the ratio of water to chicken stock as desired.