Another chapter in the noodle study, these wontons are great, and they freeze well for easy snacks or dinners on the fly.
Continue on to make broth, garnish, and a hearty dinner. Perfume some chicken broth ginger, cilantro, and scallions.
6 c. chicken broth
1 oz. ginger, sliced 1/8″ thick and crushed
1/2 bunch scallions, chopped coarsely1/2 bunch cilantro, chopped coarsely
1/2 oz. yellow rock sugar or cane sugar
Chop everything up (toss in the stems from the mushrooms, bottoms from the scallions, etc. , then bring to a boil, and reduce to a simmer. Cook for about 30 minutes,
then drain, prepping all liquid from the vegetables. Keep warm while you prepare everything else.
Finish the Soup
2 bundles fresh mein
4 heads baby bok choy
1 package brown beech mushrooms
12 raw shrimp, peeled
Cut the bok choy in half, and rinse away any dirt. Prepare a pot of salted boiling water, then add eight or ten slices of fresh ginger. Allow to simmer for about ten minutes, then add the bok choy. Return to a boil, and cook for about 30 seconds.
Drain and allow to cool.
Prepare a large pot of boiling, salted water, and bring the broth back to a simmer. Prepare your wontons and noodles to cook.
Simmer the shrimp and mushrooms in the broth until cooked, then remove and keep warm.
Add the wontons to the boiling water, and return to a boil. Reduce to a simmer and cook for four minutes.
They will begin to float as the become cooked.
Add the noodles, and return to a boil. Cook for just one minute, stirring to prevent clumping,
Immediately transfer to warm bowls, noodles the bottom, and wontons on top.
Arrange the vegetables and shrimp over the wontons,
then pour the hot broth over the top.
Garnish with chopped scallions, and serve with chili oil.