EGG DROP SOUP

Ready in 10 minutes

2 (14½-oz.) cans ready-to-serve chicken broth

½ teaspoon lite soy sauce

¼ teaspoon grated gingerroot

2 eggs, beaten

2 tablespoons sliced green onions, if desired

· In medium saucepan or wok, combine broth, soy sauce and gingerroot. Bring to a rolling boil. Slowly stir in eggs with fork, stirring constantly until egg forms threads, 1 to 2 minutes. Remove from heat; sprinkle with onions.

4 (¾-cup) servings.

HOT AND SOUR SOUP

Ready in 30 minutes

2 tablespoons cornstarch

2 tablespoons water

2 (14 ½-oz.) cans ready-to-serve chicken broth

3 tablespoons rice vinegar

1 tablespoon soy sauce

¼ to ½ teaspoon white pepper

1 (8-oz.) can bamboo shoots, drained, chopped into matchstick-size pieces

2 oz. uncooked boneless pork, chopped (1/3 cup)

3 black mushrooms, soaked, drained and sliced, or 2.5-oz. jar Green Giant” Sliced Mushrooms, drained

1 egg, beaten

1 (1O.5-oz.) pkg. firm tofu, drained, cut into 1x¼-inch strips

·   In small bowl, combine cornstarch and water; blend well. Set aside.

·   In large saucepan or wok, combine broth, vinegar, soy sauce, pepper, bamboo shoots, pork and mushrooms. Bring to a boil. Reduce heat to low; simmer 3 to 5 minutes or until pork is no longer pink.

·  Stir in cornstarch mixture. Bring to a boil.  Slowly stir in egg with fork, stirring constantly until egg forms threads, 1 to 2 minutes. Stir in tofu; cook until thickened and bubbly.

WONTON SOUP

Ready in 50 minutes

1 (5-oz.) can water-packed chunk chicken, drained

1/2 teaspoon minced garlic

1/4 teaspoon grated gingerroot

12 to 14 wonton skins

3 (14½-oz.) cans ready-to-serve chicken broth

2 tablespoons dry sherry

1 teaspoon chili paste

1 (1-lb.) pkg. Frozen Broccoli, Carrots and Water Chestnuts

·   In small bowl, combine chicken, 1/4 teaspoon of the garlic and gingerroot; mix well.

·   Place 1 wonton skin on working surface with 1 corner facing you..  (Cover remaining skins with damp paper towel to prevent drying out.) Lightly brush edges of wonton skin with water. Spoon generous teaspoon chicken mixture just below center of wonton skin.  Fold corner farthest from you down over filling to form a triangle; press edges to seal well. Bring 2 outer points of triangle together, overlapping tips; press to seal well. Repeat with remaining wonton skins and filling. Cover filled wontons with plastic wrap; set aside.

·   In large saucepan or wok, combine remaining ¼ teaspoon garlic with all remaining ingredients; mix well. Bring to a boil. Reduce heat to low; cover and simmer 5 to 7 minutes or until vegetables are tender.

·   Stir in wontons; cook 3 to 4 minutes or until wontons are thoroughly heated, stirring occasionally. Serve immediately.

6 (1-cup) servings

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