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Homemade shrimp wontons in homemade egg drop soup.

Recipe for Shrimp Wontons
10 large shrimp (cooked and chopped/diced)
3 scallions/green onions (thinly sliced)
1/4 cup diced water chestnuts
2 tsp. black bean garlic sauce
2 tsp. olive oil
1/2 tsp. toasted sesame oil
wonton skins
4 cups vegetable broth (can substitute chicken broth)

Heat olive oil in skillet. Add shrimp, scallions, and water chestnuts until warmed through. Add black bean sauce and sautee until other ingredients are coated evenly. Remove from heat and put in a bowl to cool. Mix in sesame seed oil.

While you're making the actual wontons, put the vegetable stock on the stove to heat in a large pot. Bring to a simmer and allow it to remain that way.

After mixture cools, put mixture, approximately one teaspoon at a time, into the center of a wonton skin. Using your fingers, wet the edges of the wonton, and then fold one corner to one corner, creating a triangle. Press down the edges to seal up the filling into the wonton skin. Then wet the corners on the folded edge and bring into the center, sealing one corner to the other. Repeat this until finished. While you're doing this, put the completed wontons onto a dish lined with a piece of parchment paper, and don't pile the wontons on top of one another.

Once you've constructed all of the wontons, place 6 into the simmering vegetable stock, and cook until they float to the top and are translucent. Remove from stock and set aside. Repeat until all wontons are cooked.

Recipe for Egg Drop Soup
32 oz. of Chicken Broth
1 tsp. soy sauce
1 scallion/green onion, sliced thin
2 large eggs, lightly beaten.

Bring chicken broth and soy sauce to a simmer in a large pot. Lightly mix the scallions into the egg. Once chicken broth is simmering, slowly begin drizzling the egg and scallion mixture into the broth while stirring the contents of the pot (use either a fork or chopsticks). Continue doing so until all of the egg mixture has been added. Allow to cook for about a minute, while still stirring, to set the eggs.

Add wontons into the soup after the egg has set.
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Now, I actually used a new chicken broth that made this taste really yummy. It's College Inn brand, and it's Thai Coconut Curry broth. Their description: "Chicken broth infused with a blend of coconut, curry, garlic and coriander flavors." It really added a richness of flavor to the soup that probably wouldn't have been there otherwise.

Tea egg (Traditional Chinese: ???; Pinyin: cha ye dan; literally "tea leaf egg") is a typical Chinese savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world.

In Taiwan, tea eggs are a fixture of convenience stores. Through 7-Eleven chains alone, an average of 40 million tea eggs are sold per year. The price of tea eggs in convenience stores also serve as an important price index. In north-east China and Hong Kong, tea eggs are often privately made and sold; one might also see street vendors cooking and selling steaming-hot tea eggs. In Shanghai, tea eggs are sold by both convenience stores and private street vendors, where the tea eggs are often cooked together with dried tofu.

Tea eggs are simply hard-boiled egg that have been further stewed in a salted tea liquid. Other flavourings such as soy sauce and Chinese five-spice powder are often added as well. The egg is actually boiled twice. After the first boiling, when the insides are harder, the shell of each egg is lightly cracked without peeling. The eggs are then further boiled, which both lets the flavour of the tea into the egg and colours the surface egg white with a blurry cracked pattern that is somewhat reminiscent of marble. This process takes anywhere between one and three hours.

The tea used in making tea eggs are usually low in quality but high in dark-brown tannins. Green tea is considered too bitter for the use of making tea eggs. Most commonly in Hong Kong Pu-erh tea is used, but it can be substituted with black tea.

Typical ingredients for the stewing liquid include:

Oolong tea leaves
Minced black tea leaves
Star anise
Sichuan peppers
Soy sauce
Salt
Sugar