Greetings!
I just made a quick and easy -- and absolutely delicious! -- Won Ton Soup that I'd like to tell you about!
I LOVE Asian cuisine, and I have a special fondness for the soups. In particular, I love Won Ton Soup (and of course, Hot and Sour! Yum!) I don't usually have very good luck with processed soups when it comes to Won Ton Soup, except for the absolutely yummy CP Shrimp Won Ton Soup that you can find in some grocery stores in the frozen section. And when I can't find CP's soup, I must either go without, visit a Chinese restaurant, or make my own.
So, when I want Won Ton Soup... here is how I make it:
Ingredients
- 1 quart of chicken broth (I actually used some turkey stock that I had in the freezer. Whenever I bake a turkey, I generally boil the bones for soup, and keep it frozen. However, you could also use the cube quart containers of broth in the supermarket for this recipe, I have used both chicken broth and vegetable broth in this recipe with excellent results)
- 1 medium sized carrot, sliced thin
- 1 stalk of celery, sliced thin
- A small amount of chopped onion (I usually chop up an onion, store it in the fridge in an airtight container. I keep it on hand for condiments or for times when I only need a small amount of onion, like this)
- 3 cloves of garlic (you can adjust this amount to your own taste, I like garlic!)
- 1 tbs. chopped Ginger (I used dried, chopped ginger, but you could also slice up some fresh)
- Trader Joes Frozen Mini Won Tons (I have also found mini won tons at Zupans and they work just as well. I like the mini ones because they take only 2 minutes in hot broth to cook, and they are just the perfect size for soup)
Heat broth to a simmer, and add the carrot, celery, onion, garlic and ginger. Allow to simmer for about 10 minutes, or until celery and carrot have a nice texture to them. I usually like the celery and carrot to have just a small amount of texture, and not to be limp... this makes it taste more like fresh, homemade soup... which... this is. Only easier!
Turn the heat up to Medium High and add 12 - 15 mini won tons. Allow them to cook in the hot liquid for 2 minutes. Won tons should appear somewhat "translucsent" -- this is how you know they are heated through.
Serve. I usually top it with a few drops of seasame oil or chili oil.
YUM!
This all takes just about 20 minutes from start to finish... and it's well worth the effort if you love won ton soup as much as I do.
~Anne
Turn the heat up to Medium High and add 12 - 15 mini won tons. Allow them to cook in the hot liquid for 2 minutes. Won tons should appear somewhat "translucsent" -- this is how you know they are heated through.
Serve. I usually top it with a few drops of seasame oil or chili oil.
YUM!
This all takes just about 20 minutes from start to finish... and it's well worth the effort if you love won ton soup as much as I do.
~Anne
2 comments:
MMM sounds delicious. Thanks for posting this. I may give it a try as I love Wonton Soup. :-)
~Michelle
That sounds so good, now that the weather has gotten windy and colder! My housemate is Taiwanese and makes her own won tons, and they don't look all that hard to make, if you use the prepared won ton wrappers from the grocery store, like she does.
I've watched her make them, and she just grinds up whatever meat, veggies, herbs and spices she wants to, into a paste, puts a teaspoonful in the middle of each won ton wrapper, and folds the wrapper in half around the filling, pressing out the air, brushing water on the edges and pressing them together to seal them. She pops them in the freezer and pulls them out whenever she wants to use them. Easy technique, which is useful to those of us with food allergies who may not be able to eat store-bought won tons!
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