Day 37: Wor Won Ton Soup

Remember that day we bundled pork, ginger, garlic and green onions into little wonton (or gyoza)¬†wrapper packages and froze them? Today, I can hardly think of anything I’d rather eat, simmered in a steaming bowl of chicken broth (actually turkey, leftover from Christmas, but who can tell?), spiked with soy sauce and the teensiest squirt of red garlic-chili paste to help lift this fog.

This is like the hot soup version of that party mix you can buy that is made up of bits of cheezies and pretzels and taco chips, that I imagine are the sweepings from the snack food factory floor. You can sweep out your fridge and freezer right into the pot, throwing in mushrooms, frozen shrimp, broccoli, bok choy, pea pods, green onions, carrots, baby corn (you can buy packages of these frozen, which I did thinking W would think they were fab – he did not), bits of leftover roast chicken or pork, noodles (cook or soak them first, then divide among bowls and ladle the soup overtop so that the broth doesn’t get starchy) or any or all or none of the above. The wontons themselves only take 3-4 minutes to cook thrown straight from the freezer straight into the simmering broth; then allow the veggies only a minute or two, so that they blanch and brighten but retain their crispness. This is real fast food.

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February 06 2008 08:34 pm | leftovers and soup

3 Responses to “Day 37: Wor Won Ton Soup”

  1. Simone on 07 Feb 2008 at 9:08 am #

    We made this soup for supper last night (following your recipe from a few days ago). Man. Was it ever awesome. We couldn’t find lean ground pork (only ‘medium’ and the fat content for 7 tablespoons of meat was Horrifying), so we used some extra-lean ground turkey. SO awesome. Thanks for the idea and the recipe!

  2. twomittens on 08 Feb 2008 at 8:57 am #

    My mouth is watering. I love this soup!

    I”ve made pizza with your dough suggestion a few times now and it’s a complete hit. Yummy.

  3. Baby Bok Choy With Chile, Garlic, and Ginger | Family Kitchen on 26 Aug 2011 at 5:32 pm #

    […] Chinese cabbage that like other leafy green veg are incredibly good for you. Besides adding them to wonton soup, I’m often uninspired by them, although I know they have a great deal of potential. […]

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