The way this summer was going, so mild and cool, I figured for sure that once the calendar rolled over in to September that Fall and even cooler weather couldn’t be far behind. So, I started doing some research on recipes for my favorite soup, Wonton Soup. It’s not my fault that Mother Nature thought that THIS was the right time for Summer to start (silly Woman! School starts NOW… not summer!). Regardless, I did my research, and I say that Wonton Soup is good anytime of the year!!
So, without further ado, we present to you this recipe for Wonton Soup, featuring wontons made of pork, egg, green onions and more, this wonderful soup makes a nice appetizer, lunch or supper ANY time of the year! The soup also contains bok choy, mushrooms, and bamboo shoots to give it an authentic Chinese flavor. Serve this tasty dish with prawn crackers if you must, but I totally prefer fried chow mein noodles in mine, thank you very much!
What you will need:
2 tablespoons finely chopped fresh ginger
2 teaspoons soy sauce
1 tablespoon vegetable oil
1/2 teaspoon sesame oil
1 egg yolk
10 cups chicken broth
1 1/2 cups thinly sliced bok choy
1/4 teaspoon crushed red pepper
1 tablespoon plus 1 teaspoon minced garlic
1/2 lb ground pork
1/4 cup thinly sliced green onions, plus 3 tablespoons finely chopped
30 wonton wrappers
1/4 cup sliced bamboo shoots
1 1/2 teaspoons rice wine vinegar
1/2 cup sliced shiitake mushroom caps
How to make it:
Thaw the wrappers if they are frozen. Heat the oil over a moderate heat in a big pot and add a tablespoon of the ginger and a tablespoon of the garlic. Cook the mixture for a couple of minutes, stirring it well. Add quarter of a cup of the green onions and the broth. Bring the wonton soup to a boil. Turn the heat down to medium low and let the broth simmer gently for half an hour.
Mix the rest of the ginger and garlic with the remaining green onions, the egg yolk, pork, rice wine vinegar, crushed red pepper, sesame oil, and soy sauce. Lay out some of the wontons. Half fill a small bowl with cold water. Put a heaped teaspoon of the meat mixture in the middle of each wonton and wet the edges.
Bring two opposite corners together to make a triangle and enclose the filling. Press the edges down well to get rid of any trapped air and to create a good seal. Wet the opposite corners on the long side and curl them towards each other, letting them overlap. Press the edges down well. Make the remaining wontons up in the same way.
Cook the mushrooms, bamboo shoots and bok choy in the broth for a few minutes, and then add the wontons, using a slotted spoon. Turn the heat up a bit so the broth simmers. Cook for about five minutes or until the wontons float. Serve the soup immediately. Throw enough fried chow mein noodles in to your bowl, and for me it’s an entire meal!
Humbly submitted for your consumption,
—Mee Magnum (“Chop! Chop!”)