Wonton Noodle Soup

Another chapter in the noodle study, these wontons are great, and they freeze well for easy snacks or dinners on the fly.

 

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Continue on to make broth, garnish, and a hearty dinner. Perfume some chicken broth ginger, cilantro, and scallions.

Wonton Broth
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

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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,

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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

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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.

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Drain and allow to cool.

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Prepare a large pot of boiling, salted water, and bring the broth back to a simmer. Prepare your wontons and noodles to cook.

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Simmer the shrimp and mushrooms in the broth until cooked, then remove and keep warm.

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Add the wontons to the boiling water, and return to a boil. Reduce to a simmer and cook for four minutes.

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They will begin to float as the become cooked.

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Add the noodles, and return to a boil. Cook for just one minute, stirring to prevent clumping,

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the drain.

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Immediately transfer to warm bowls, noodles the bottom, and wontons on top.

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Arrange the vegetables and shrimp over the wontons,

 

then pour the hot broth over the top.

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Garnish with chopped scallions, and serve with chili oil.

wonton noodle soup