I probably eat veggie gyoza/wontons once a week for dinner because I love them so much and they always hit the spot. This week, I wanted them in soup. At first I was going to make Mark Bittman's Broken Wonton Soup but then I wanted even easier and decided to make his Easy 3-Ingredient Wonton Soup from The Today Show (c. 2008) instead.
You can look at the photo and tell there are way more than three ingredients but Bittman gives a list of optional add-ins and I added to that. Still it's quick, easy to make and delicious!
Bring the 4 cups of stock to boil. Cook wontons or gyoza in stock, and add optional ingredients as desired (examples: soy sauce to taste, sliced carrot, sliced tender spinach, cabbage, or bok choy; or sliced fresh or dried and reconstituted shiitake mushroom caps). (Note: I cooked the thicker stems of the bok choy first, then added carrot to the broth, first and let simmer for 10 minutes, then added wontons and rest of veggies and cooked another 5-7 minutes before adding sesame oil and soy sauce.)
Notes/Results: A tasty soup that is quick to make and fun to eat with the mini wontons. The wontons I used are spicy so they add additional heat and flavor to the soup but if you use a good broth a spike it with ginger, garlic, sesame oil and soy sauce, you gets lots of flavor. You can use any kind of wonton or gyoza in this based on what you like and can find. The regular size wontons are great but I do like the one-bite pleasure of the minis. You can also change up the veggies to what you like and have on hand--spinach would be great as would corn and peas. I added 2 kinds of mushrooms because I like the different textures. I will happily make this again.
I'm linking this post up to I Heart Cooking Clubs where this weeks theme is Welcome 2021!
Let's take a look into the Souper Sundays kitchen and see who is here:
Crafty Gardener is here with her Leftover Turkey Soup saying, "What do you do with leftover turkey after the holidays are over? Maybe you have more leftovers this year after not having big family/friends gatherings. First is turkey soup. ... Individual portions of the soup are put into freezer bags and stored in the upright freezer for enjoying later. There is nothing like a bowl of homemade soup on a chilly day."
Shaheen from Allotment2Kitchen brought Orzo Salad with Pesto Sauce and says, "This Orzo Salad was made with pesto sauce left over from the Puff Pastry Tree nibbles. It was bulked up with other ingredients that came from open jars, like black olives and sundried tomatoes. The only fresh ingredient was spring onions. It was easy to make and even easier to eat."
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
Have a happy, healthy week!