WONTON SOUP with CRISPY CRACKERS

The wonton soup you often find in Chinese restaurants can be a sad disappointment with bland broth and a strange yellow color to it. You know the type. The dumplings are thick and doughy with very little filling, but you keep eating it anyway because you were craving wonton soup. And face it, you’re not driving back to the restaurant to ask for your $2.50 back.

So now when I order takeout I order my favorite dishes, but opt to make my own homemade soup. I like to add a lot of ingredients you wouldn’t typically find like spinach, mushrooms & bamboo shoots, but I list these as optional. However, I do think by adding the vegetables you make this a contender for the main course, no need to order out. The store-bought dumplings make this recipe quick and easy!

INGREDIENTS:

1 tsp. grated fresh ginger

2 large garlic cloves, minced

1 tbsp. Canola Oil

6 cups chicken stock (homemade if you have it!)*

2 cups water (if using boxed broth, omit water and use 8 cups broth)

1 tbsp. Better Than Bouillon Chicken Base

1/8 tsp. white pepper

1 tsp. toasted sesame oil

2 scallions, white and dark green parts separated and sliced

1 tbsp. reduced sodium soy sauce (coconut aminos or tamari also work)

Kosher Salt

Frozen wonton dumplings of your choice

Canned Bamboo shoots, optional

4oz. fresh mushrooms (I used a wild mushroom blend), optional

Baby bok choy or spinach*, optional

Cilantro for garnish, optional

*Cook’s note: If you use homemade stock, be sure to skim the fat off before using, otherwise you’ll have an oily soup – I speak from personal experience. Also, if using bok choy, I would cut the root end off and separate the leaves so that you can clean it thoroughly and then slice it. I left the leaves whole here because it photographs better. 😉

DIRECTIONS:

Heat a pot over medium-low heat and add the canola oil. Once the oil is heated, sauté the ginger and garlic until they become really fragrant, around 1 minute. Next add the broth and water, if using, along with the scallion whites, sesame oil, white pepper, soy sauce and Better Than Bouillon Chicken Base. Bring to a simmer and add a tbsp. of kosher salt and stir everything together. Continue to simmer on medium low for 30 minutes. You want it bubbling, but not boiling.

Add the wontons and cook according to package directions, which will take just a few minutes. Now you can add anything else you want, such as spinach, bamboo shoots, etc. Simmer for another 5 minutes to cook the vegetables. I like to garnish with scallion greens and cilantro. Serve hot with wonton crackers.

WONTON CRACKERS:

1 pkg wonton wrappers such as these (any brand will do, but these make especially light and crispy crackers; check your nearest Asian market)

Oil for frying

Cut wonton wrappers into thirds and seperate. Heat about 1 to 1 1/2 cups of oil over medium high heat in a wok or medium sized pot. Test the oil by dropping one wonton strip in. If it sizzles and starts to fry then the oil is ready. If not, leave the wonton strip in the oil until it does start to bubble quickly and then you can start frying in batches. I add 6-8 strips at a time and move them around constantly with a metal spider (pictured) or tongs. They should be done within 30 seconds or less. Remove and drain on paper towels. Once you have finished you can let them cool completely and store in an airtight container or serve immediately.