Happiness is a cool breeze and a fire burning while the kids are having fun carving pumpkins. Yes I know it's new years as of this posting, but as of this writing it's fall! It was a little chilly outside for pumpkin carving so we pulled the Solo Stove out and had ourselves a bit of a fire, ok a big fire. I like doing pumpkins outside because the mess stays outside and not on my kitchen floor. Either way Bernard gets lots of pumpkin snacks from the kids either on purpose or accident. While we were out in the chilly weather talking about dinner, I was considering our plan for Pad See Ew but also realizing we had the ingredients for Wonton Soup. I'd never made it before but since we had some premade wontons in the freezer, and everything else, why not? It was very easy to get the broth ready to roll while I was doing other things, then drop the premade dumplings in and there we had soup! Delicious soup! We'll for sure be making that again, warm, cozy and delicious.
Wonton Soup
Ingredients
50 – 60 frozen dumplings
Broth (for 2 servings)
3 cups / 750 ml chicken broth
2 garlic cloves , smashed
⅓” / 1 cm piece of ginger , sliced (optional, but highly recommended)
1½ tbsp light soy sauce
2 tsp sugar
¼ – ½ tsp sesame oil
To Serve
Shallots / scallions , finely chopped
Bok choy , quartered, or Chinese broccoli cut into 10cm /4″ lengths (optional)
Broth:
Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots.
Place lid on, bring to simmer then reduce to medium high and simmer for 5 – 10 minutes to allow the flavors to infuse. Pick garlic and ginger out before using. (or leave in if you chopped it)
If using vegetables, blanch in the soup broth and place in serving bowl.
Assemble Soup: Add frozen dumplings to soup and let simmer per package directions
Serve!
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