1 qt Chicken Stock
2 tsp Ginger powder
or fresh grated
2 egg whites
⅛ tsp sesame oil
1 Tbsp butter
melted, room temperature
1 tsp xantham gum
Step 1Bring Chicken stock, ginger, Salt & Pepper (to taste) to a boil
Step 2In a small bowl whisk egg and sesame oil together, set aside
Step 3Cream together butter and xantham gum. It will form a gelatin like paste.
Step 4Whisk xantham gum mixture into the stock.
Step 5Once fully incorporated, stir soup with a spoon and slowly start pouring in the egg mixture.
Step 6Once the eggs are added, remove from heat.
Step 7Serve Hot, garnish with scallion and crispy wonton