If you saw the original Ghostbusters, there's a similar plot with the main characters being female but still fighting ghosts in New York City without any respect or support. Melissa McCarthy is Abby Yates and Kristen Wigg is Erin Gilbert. The two physicists worked together and even wrote a book on the paranormal although Erin has disowned it to focus on her career as a professor at Columbia University and only seeks Abby out when she starts selling the book again. Abby is working at a technical college, still researching ghosts and working with Jillian Holtzman (Kate McKinnon) a wacky inventor/engineer. When Erin is fired after a video showing the three confronting a ghost is aired, she joins forces with Abby and Jillian, as does subway worker Patty Tolan (Leslie Jones). Rounding out the team is hunky but dumb receptionist Kevin (Chris Hemsworth).
I saw the movie when it first came out on Netflix and although I think its at times a bit overdone in the acting and too slapstick for me, it does have its moments. Leslie Jones is the standout--funny in every scene she is in. Although I liked it, I was never a huge fan of the first Ghostbusters so I have no issue with a reboot and I'm always for a cast of strong females. It was interesting to watch it again, this time with my food googles on.
There is actually more food to be found in Ghostbusters 2016 that I thought there was including a mention of breakfast, wonton soup (more on that later), chips, Starbucks (bathroom), Chinese food--a restaurant and mention of hot and sour shrimp soup (with "one shrimp and I hope a water chestnut!"), coffee with sugar, mention of a cousin who will work for Vienna sausages, pizza, a room smelling like chicken frying, some diner shots, soup and salad being listed as "wonderful things to live for," sandwiches, tomatoes/tomatos, and beer. I am sure I missed a few things in there--sometimes I get distracted--and right after I saw the wonton soup and heard Abby's comments about it--I knew it was what I wanted to make.
It seems the Chinese food delivery guy (Ben, I think) brings Abby soup that's lacking:
Abby: "I got one wonton! I got a tub of soup and one split wonton!"
Erin: "I'm sorry you're having a soup crisis."
Abby: There isn't even any meat in there. That's just a carrot."
Then at the end of the film the delivery guy brings a tub stuffed full of wontons...
Abby: "I'm just looking for a reasonable ratio of wontons to soup, this is madness!"
How can a confirmed soup lover resist lines like those? I needed to make a Vegan Wonton Soup with "a Reasonable Broth to Wonton Ratio" as my movie-inspired dish.
I have to confess, I was feeling lazy and did not want to make my own wontons. Been there, done it, nothing to prove. It's not hard to make them but it just wasn't the weekend for it. I had intended to buy the Annie Chun brand mini vegetable wontons and of course, Whole Foods (who usually carries them) was completely out--as were the two natural food stores I drove into town for. If I ate meat I could have gotten the chicken ones, but I don't. Instead I bought the same company's vegan potstickers. Now I know that potstickers are different from wontons, but I decided to go with it. To round out the soup and make it more than just broth and wontons, I added carrots (of course), shiitake mushrooms, baby bok choy, and green onions in a garlic and ginger-spiked veggie broth.
Unfortunately for me, I didn't think about how the difference between wontons and potstickers and the wrappers would impact the soup when I chose to not fry up the potstickers first and after just a few minutes, they swelled to epic proportions and many of them split--casting their filling into the soup. Heavy sigh. Luckily, I had another brand of vegetarian potstickers in my freezer (sometimes I need a potsticker dinner) and so I removed the offending potsticker skins from the soup with my slotted spoon, fried up my second batch of frozen potstickers and added them to the soup. Not my finest moment but it worked--although all things considered, it probably would have been less work just making the darn wontons. ;-) The soup's flavor was good and my young friend Zof (her lovely parents, my friends have been having me make double batches of my soups and buying them) apparently said, "These dumplings are my favorite. Yum, yum, yummy in my tum, tum tummy." I feel there can be no higher praise.
The "bad soup" before I decided I needed to go back and re-do my potstickers. Note the giant size of the potstickers--they look ready to take over New York City!
Vegan Wonton Soup with "a Reasonable Broth to Wonton Ratio"
By Deb, Kahakai Kitchen
(Makes about 6 Servings)
2 tsp olive oil
3 cloves garlic, minced
1 1/2 Tbsp fresh ginger, minced
6 cups low-sodium good vegetable stock (I used not-chicken soup paste + homemade garlic broth)
1 Tbsp low-sodium soy sauce or tamari
2 tsp sesame oil
1 Tbsp rice vinegar
1 carrot, thinly sliced, halved first if large
3 bunches baby bok choy or one large bunch bok choy, larger stem pieces sliced into 1/2-inch pieces & leaves & tender stem pieces sliced into 2-inch pieces & separated
about 8 oz shiitake mushrooms, cleaned well, stems removed and sliced
12-16 oz frozen mini wontons or pot stickers
3 green onions, green part only, thinly sliced
chili oil and toasted sesame seeds to garnish
Heat olive oil in a large pot and saute garlic and ginger until softened and fragrant, about 2 to 3 minutes. Add broth, soy sauce, sesame oil and rice vinegar and bring to a gentle boil, then simmer for about 15 minutes.
Meanwhile if using potstickers, fry them according to package instructions so they are nice and crispy on the bottom before adding to the soup. If using wontons, I recommend cooking them to package instructions before adding to the soup.
Strain broth to remove ginger and garlic pieces (optional) and bring back to a simmer. Add carrot and bok choy stem pieces and simmer for another 10 minutes, until vegetables are mostly tender. Turn up heat to a gentle boil and add bok choy leaves and shitake mushrooms and cook for 5 minutes. Stir in green onions, taste and season with additional soy sauce, rice vinegar, and sesame oil as needed, white pepper and chili oil if desired. (I serve it with chili oil on the side.)
Add the potstickers or wontons to the cooked soup or place a few of them (using a reasonable broth to wonton ratio depending on your bowl size!) in the soup bowls before ladling in the soup.
Top bowls with toasted sesame seeds and chili oil if desired. Enjoy!
Notes/Results: Not my most perfect soup but not bad. I'll probably like it even better tomorrow when I am less angry with it and myself for the rookie move on the potstickers. The flavor was good--nice ginger and garlic flavor in the broth, I just wanted a clearer broth and the insides of the first set of potstickers that came apart gave the broth a thicker feel--it reminded me a bit of mapo tofu. Oh well! Jacqueline, Zof's mom, said she absolutely loved it like Zof did and enjoyed every bite and that the chili oil and sesame seeds were a perfect touch. I would make it again either using the wontons--which are better made for broths and soups or frying the potstickers/dumplings first.
The deadline for this round of Food 'N Flix is Monday October 30th 2017 and Kimberly will be rounding up the entries on her blog soon after. If you missed this round and love food, films and foodie films, join us for November when we'll be watching Planes, Trains and Automobiles, hosted by Amy of Amy's Cooking Adventures.
We have some tasty dishes waiting this week in the Souper Sundays kitchen--let's have a look!
Shaheen of Allotment2Kitchen said, "...this Cheesy Broccoli Beer Soup with Smoky Sunflower Chorizo Croutons was ridiculously flavourful, but in a very good way. I especially loved the different levels of flavour from the topping the beer, the cheesiness from the nutritional yeas. It was also very velvety. Its definitely a soup that clings to the spoon."
Linda of CraftyGardener.ca brought Leek and Potato Soup and said, "Leek and potato soup has to be one of my all time favourites. I’ve shared this recipe before but have recently updated it a bit to include more accurate measurements. I’m all into weighting the food we eat and recording it. This is something my dietician recommended as a way to control portions."
Mahalo to everyone who joined me at Souper Sundays this week!
Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week'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.
On your entry post (on your blog):
- Please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
- You are welcome to add the Souper Sundays logo to your post and/or blog (optional).
Have a happy, healthy week!