Wonton Soup
I really wanted wonton soup and havent found a chinese takeout spot that cuts it around here. So, I decided to try my own. Problem is- I didnt have most of the ingredients. This is more or less just a soup with meatballs.
Ingredients
1 T vegetable oil
1 T plus 1 t minced garlic
1 T finely chopped fresh ginger (or 1 t powdered)
1/4 c thinly sliced scallions, plus 3 T finely chopped
10 c canned low sodium chicken broth
6 ounces ground pork
1 egg yolk
2 t soy sauce
1 1/2 t rice wine vinegar
1/2 t sesame oil
1/4 t crushed red pepper
About 1 c of noodles
Directions
In a large saucepan or soup pot heat the oil over medium high heat until hot.
Add 1 tablespoon of the garlic and cook, stirring, until fragrant, 1 to 2 minutes.
Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes.
In a small mixing bowl combine the remaining teaspoon of minced garlic, ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
Using your hands, form meatballs (1/2") and gently add to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer.
Add the noodles.
Cook, stirring occasionally (very gently), until the pork filling is cooked through, about 5 minutes.
Serve immediately.
To actually make wonton soup, or to read more: http://www.foodnetwork.com/recipes/emeril-lagasse/wonton-soup-recipe/index.html?oc=linkback
Ingredients1 T vegetable oil
1 T plus 1 t minced garlic
1 T finely chopped fresh ginger (or 1 t powdered)
1/4 c thinly sliced scallions, plus 3 T finely chopped
10 c canned low sodium chicken broth
6 ounces ground pork
1 egg yolk
2 t soy sauce
1 1/2 t rice wine vinegar
1/2 t sesame oil
1/4 t crushed red pepper
About 1 c of noodles
Directions
In a large saucepan or soup pot heat the oil over medium high heat until hot.
Add 1 tablespoon of the garlic and cook, stirring, until fragrant, 1 to 2 minutes.
Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes.
In a small mixing bowl combine the remaining teaspoon of minced garlic, ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
Using your hands, form meatballs (1/2") and gently add to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer.
Add the noodles.
Cook, stirring occasionally (very gently), until the pork filling is cooked through, about 5 minutes.
Serve immediately.
To actually make wonton soup, or to read more: http://www.foodnetwork.com/recipes/emeril-lagasse/wonton-soup-recipe/index.html?oc=linkback
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