a bowl of goodness
Wor won ton soup
Healthy and satisfying at the same time, this is a meal in itself. I like to round it out with the shrimp and crab rangoons under the appetizer page.
serves 4-6 large bowls
soup:
10 cups-80 or so ounces, 6 regular size cans of chicken broth
2 Tbsp. soy sauce
2 green onions, whites and greens, sliced thin at an angle for garnish
2 carrots, peeled and sliced 1/8 inch thin at an angle
2 stalks celery, sliced like the carrots
large handful snow pea pods
1 bunch broccolini, trimmed or broccoli flowerettes
3 baby bok choy, quartered lengwise
1 small yellow summer squash, halved and sliced like the carrots
1 can baby corn, rinsed and drained
1 can sliced water chesnuts, rinsed and drained
1 can straw mushrooms, rinsed and drained
4 oz. thinly sliced beef
4 oz. thinly sliced chicken
4 oz. thinly sliced Chinese style BBQ pork loin, from the take out counter at the market
a few drops sesame oil
won tons:
4 oz. ground pork, turkey or chicken
pinch of salt and pepper
1/2 beaten egg, about 1 1/2 large Tbsp.
1/8 tsp. dry ground ginger
1/8 tsp. garlic powder
2 Tbsp. finely chopped cilantro
1 pkg. square won ton wrappers, in the produce section at the market
finger bowl of water
Make won tons: mix all ingredients well in a small bowl with a fork or your hands. Lay a few wrappers on a work surface. Place about 1 rounded tsp. filling in center of each wrapper. Dip your finger in the water, and run it along the four edges of the wrapper. Pinch opposite corners at the center, the seal the rest of the edges, removing any air bubbles. Place on parchment. Keep going until you run out of filling. No such thing as too many won tons-may be frozen in a zip lock type baggie, or fried up on the side until GBD. Also may be made a few hours ahead, cover losely and refrigerate until needed.
serves 4-6 large bowls
soup:
10 cups-80 or so ounces, 6 regular size cans of chicken broth
2 Tbsp. soy sauce
2 green onions, whites and greens, sliced thin at an angle for garnish
2 carrots, peeled and sliced 1/8 inch thin at an angle
2 stalks celery, sliced like the carrots
large handful snow pea pods
1 bunch broccolini, trimmed or broccoli flowerettes
3 baby bok choy, quartered lengwise
1 small yellow summer squash, halved and sliced like the carrots
1 can baby corn, rinsed and drained
1 can sliced water chesnuts, rinsed and drained
1 can straw mushrooms, rinsed and drained
4 oz. thinly sliced beef
4 oz. thinly sliced chicken
4 oz. thinly sliced Chinese style BBQ pork loin, from the take out counter at the market
a few drops sesame oil
won tons:
4 oz. ground pork, turkey or chicken
pinch of salt and pepper
1/2 beaten egg, about 1 1/2 large Tbsp.
1/8 tsp. dry ground ginger
1/8 tsp. garlic powder
2 Tbsp. finely chopped cilantro
1 pkg. square won ton wrappers, in the produce section at the market
finger bowl of water
Make won tons: mix all ingredients well in a small bowl with a fork or your hands. Lay a few wrappers on a work surface. Place about 1 rounded tsp. filling in center of each wrapper. Dip your finger in the water, and run it along the four edges of the wrapper. Pinch opposite corners at the center, the seal the rest of the edges, removing any air bubbles. Place on parchment. Keep going until you run out of filling. No such thing as too many won tons-may be frozen in a zip lock type baggie, or fried up on the side until GBD. Also may be made a few hours ahead, cover losely and refrigerate until needed.
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Make soup:
In a large stockpot, bring the broth and soy sauce to a boil over medium-high heat. Add sliced meats and return to a boil. Add wontons and return to a gentle boil. Add shrimp and raw vegetables and return to a gentle boil again, simmering until vegetables are al dante, about 5 minutes. Add as much of the canned vegetables as you'd like, not necessarily the whole can.
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Ladle soup into large bowls, making sure to distribute all the goodies evenly. Top with a few slices of the BBQ pork, drip a few drops of the sesame oil into soup, and sprinkle with the sliced green onions. Oh My Gastronomy!
