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Hototay

This is an updated version of a recipe originally published on June 1, 2004.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Connie Veneracion

Ingredients

  • bone broth (must be well-seasoned)
  • 1 carrot sliced
  • 1/2 head of cabbage cut into strips
  • 1 small head of cauliflower cut into florets
  • 1 cup boiled chicken meat (torn into bite-size pieces)
  • 12 to 16 wontons steamed
  • salt to taste
  • pepper to taste
  • 1 to 2 eggs
  • scallions finely sliced, to garnish

Instructions

  • Heat the broth to simmering.
  • Add the vegetables and cook for about five to seven minutes or until done but not overcooked.
  • Add the chicken meat and the wontons. Cook just until heated through. Taste the broth and season with salt and pepper, as needed.
  • Pour the very hot soup into a tureen.
  • Crack the egg(s) directly into the soup.
  • Garnish with scallions.
  • Hototay is a meat, wonton and vegetable soup. The combination of vegetables varies, the meat can be chicken or pork, or both. Wontons are never absent.
  • To serve, break the egg(s) into the very hot soup and stir gently to allow them to cook with no large solid masses forming.
  • Hototay is a meat, wonton and vegetable soup. The combination of vegetables varies, the meat can be chicken or pork, or both. Wontons are never absent.
  • You want the egg to turn the very clear broth into something cloudy but not opaque.
  • Hototay is a meat, wonton and vegetable soup. The combination of vegetables varies, the meat can be chicken or pork, or both. Wontons are never absent.
  • So stir gently until no raw egg is visible.
  • Ladle into bowls and enjoy.