In large stock pot, heat over medium heat and add in the oil. Place the ginger and garlic in hot oil and cook just until fragrant about 1 minute. Add in the chicken broth, bring to a boil and reduce to a simmer. Let simmer about 30 minutes or the time it takes to make the wontons.
When you are ready to serve, taste the broth and add the bouillon is needed and adjust seasoning if desired.
Mix together the cornstarch and water until the cornstarch is dissolved. Bring soup to a boil and whisk in the cornstarch slurry.
Bring back to a simmer and add in the beaten egg in a slow stream while gently stirring the soup.
Mix the filling first by placing all the ingredients into a medium sized bowl except for the wonton wrappers. Mix until combined.
To fold wontons, place 1 tsp of the filling into each wrapper. Using a little water, moisten the outside edges of the wrapper all the way around. Fold until two points meet, trying to get as much air out as possible. Place a dab of water at both ends of the left and right of the triangle and fold over onto each other.
Continue until all the filling is used. Should make around 30 wontons.
Cook wontons in boiling water for 5 minutes, after adding each wonton into pot, scrap the bottom on the pan very gently to loosen it from the bottom of the pot. Stir occasionally extremely gently. Best to do this in batches of about 10 wontons each. Place cooked wontons on sheet tray until they are all cooked. Place inside boil and ladle egg drop soup over, garnish with scallions if desired and enjoy!
Wonton Egg Drop Soup Recipe found on https://thissillygirlskitchen.com/wonton-egg-drop-soup/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.