Monday, September 10, 2007

wonton soup revisited

Made wonton soup last night, as I felt a bit of post-nasal drip, and was tired and sluggish. Well, seems to have worked. Wonton soup is easy, esp. if you have made/purchased frozen wontons in advance. I especially liked this week's version, and I just got to eat some leftovers for lunch. Buillion cubes were a short-cut; you can certainly use chicken stock instead, but you may need to adjust the salt.

Wonton Soup Revisited
Serves 4

1 box low sodium chicken stock
2 cups + 1 cup water
2 chicken buillion cubes (I use Knorr)
3 scallions: green parts cut into 1" nuggets, white parts finely chopped
1.5 tbsp. garlic, minced
2-3 ginger "coins", smashed with flat side of knife
Pinch of red pepper flakes
2 cups broccoli rabe leaves, washed and cut across the leaf into 1" strips
2 slices ham, cut into 1/4" ribbons
1 tbsp. soy sauce
1 tsp. toasted sesame oil (optional); I prefer Spectrum Organics to Kadoya
12-16 frozen won-tons

  1. In a large pot, add chicken stock, and 2 cups water.
  2. Bring to a boil, and add buillion cubes, scallions, garlic, ginger and red pepper flakes, and boil for about 2 minutes, until buillon cubes dissolve.
  3. Add broccoli leaves and ham, and boil for 1 minute.
  4. Add frozen wontons all at once + 1/2 cup water + soy sauce.
  5. Over high heat, bring soup back up to a boil, stirring once or twice, then add remaining 1/2 cup water, remove from heat, and cover.
  6. Let sit covered off of the heat for 10 minutes, when wontons will be fully cooked.
  7. Season with additional soy sauce, salt and pepper as desired.

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