Start by combining 4 cups of chicken broth, 1 tsp ground ginger, ½ tsp garlic powder, ½ tsp salt, and chopped green onions in a large pot. Place it over medium heat and bring to a gentle boil.
Once it’s boiling, carefully remove the green onion pieces with a slotted spoon and discard them.
Next, add 1 cup of frozen corn, peas, and carrots into the pot. Let the soup return to a boil.
Meanwhile, take a small bowl and combine the remaining ½ cup chicken broth with 2 tbsp corn starch. Stir until there are no clumps remaining.
Once well mixed, slowly dissolve the corn starch mixture into the boiling soup. Stir continuously for a few minutes until it begins to thicken.
In a separate measuring cup, whisk together 3 large eggs. Slowly stream the beaten eggs into the soup while stirring gently in a clockwise direction.
Season the soup with ⅛ tsp black pepper to taste.
Now, heat a small pot with about an inch of oil over medium-high heat. When the oil is hot, carefully add a few wonton strips and fry until they turn golden brown.
Once golden, remove the wonton strips using a slotted spoon, and transfer them onto a paper towel-lined plate to drain excess oil.
Finally, ladle your Egg Drop Soup into bowls and top with freshly fried wonton strips and diced green onions.
