Much like carrots that are cut on the diagonal surpass their circular counterparts in tastiness. So that’s how I sliced and diced them in my inaugural attempt at wonton soup.
Verdict? Surprisingly delicious.
What I used:
1/2 lbs pork tenderloin: chopped
2 oz shrimp, chopped
ginger to taste
1 tsp brown sugar
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
Combine and let sit for about half an hour
6 cups of chicken stock, wonton or veg I suppose. I used epicure selections, it’s what I had on hand. I added ginger, pinch of salt, soy sauce and rice wine.
Use 1 tsp (approx) filling per wonton wrapper. Pinch around filling to make a pretty pouch. Drop wontons in broth at a rolling boil
I then added carrots, broccoli and shiitake mushrooms to the broth as well (I don’t measure, I just toss the veggie goodness in) and let boil for about 5 mins. At the end, I threw in some cooked shrimp, because I can.
When serving, add additional green onions to your bowl, optional.
I’m pretty sure this is a versatile recipe, and you can toss in whatever veg you have on hand.
This wasn’t going to start off as a food blog, I had a good head of steam worked up about any number of other topics, but decided that I was in no mood for negativity.
Besides, there’s always tomorrow.