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Easy Wonton Soup***
by MELISSA RODRIGUEZ
serves: 6
  http://damndelicious.net/2014/12/06/wonton-soup/
Ingredients:
  1.50 Tbs   Sesame Oil
  4 Clove   Garlic, Minced
  2 Tbs   Ginger, Freshly Grated
  4 Cups   Chicken Broth
  4 Oz   Shiitake Mushrooms
  2   Baby Bok Choy
  5   Green Onions, Thinly Sliced
  1 Tbs   Yellow Miso Paste
  8 Oz   Pork, finely diced, cooked
  1 Tsp   Soy Sauce
  1/2 Tsp   Sriracha Sauce
    Pepper
  36 2in   Won Ton Wrappers
Directions:
  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