I can't think of anything better than soup on a cold day. Today in the DC area, we're having a monster blizzard with a projected 2+ feet of snow. I've never experienced that much snow before in my life and it's cool to see. Mostly, I'm glad I don't have to go to work and I just get to sit home and enjoy watching the snow fall.
This version on wonton soup is extremely easy and so much tastier than anything you'll get at a chinese restaurant. You can buy pre-made wontons for your soup, In my case, I used homemade pork gyoza that I already had in the freezer and they were quite delicious.
Ingredients (for 2)
- 1 quart chicken broth
- 8-10 pieces pork wontons or gyoza
- 6 pieces baby bok choy (hard inner stem removed)
- Napa cabbage
- Green onion
- 1 can water chestnuts
- 4 pieces dried shitake mushroom
- 1 1/2 inch fresh ginger
- 2 cloves fresh garlic
- Soy sauce or fish sauce as needed
- Mince the garlic and ginger. Place in a small saucepan with shitake mushrooms and bring to a simmer.
- Place a steamer pot over the top of your broth and steam wontons until cooked.Set aside until ready to serve
- Add bok choy, cabbage, sliced water chestnuts to broth. Simmer until vegetables are cooked through. Removed dried mushrooms, cut off stems, julienne and return to broth.
- Season broth to taste as needed. Return wonton to broth with green onions. Serve immediately.