Easy Wonton Soup***
by MELISSA RODRIGUEZ
serves: 6
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http://damndelicious.net/2014/12/06/wonton-soup/ |
Ingredients: |
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1.50 Tbs |
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Sesame Oil |
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4 Clove |
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Garlic, Minced |
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2 Tbs |
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Ginger, Freshly Grated |
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4 Cups |
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Chicken Broth |
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4 Oz |
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Shiitake Mushrooms |
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2 |
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Baby Bok Choy |
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5 |
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Green Onions, Thinly Sliced |
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1 Tbs |
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Yellow Miso Paste |
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8 Oz |
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Pork, finely diced, cooked |
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1 Tsp |
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Soy Sauce |
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1/2 Tsp |
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Sriracha Sauce |
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Pepper |
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36 2in |
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Won Ton Wrappers |
Directions: |
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Instructions
In a large bowl, combine pork, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.*
To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.
Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, mushrooms and 2 cups water.
Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.
Stir in wontons until cooked through, about 2 minutes.
Serve immediately.
Notes
*The filling in the wontons does not have to be cooked prior to wrapping.
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon freshly grated ginger
4 cups chicken broth
4 ounces shiitake mushrooms
2 baby bok choy
3 green onions, thinly sliced
1 tablespoon yellow miso paste, or more, to taste
For the wontons
8 ounces medium shrimp, peeled, deveined and diced
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon oyster sauce
1 teaspoon reduced sodium soy sauce
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
1/2 teaspoon Sriracha, optional
1/4 teaspoon ground black pepper
36 2-inch won ton wrappers
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