This is one of my personal favorite comfort foods. The light and satisfying nature of this soup are what makes it so comforting in any weather! But most specially this cold night.
Ingredients:
For the filling:
- 1/2 lb shrimp, shelled and deveined
- 1/2 lb ground pork
- 3 pcs spring onions, chopped finely
- 1 tbsp grated ginger
- 2 cloves grated garlic
- 1 tbsp dry sherry
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp sesame oil
- 1 tbsp cornstarch
- 1 tsp chicken flavor (optional)
For the soup:
- 3 cloves garlic, crushed
- 1/2 cup yellow onion, sliced thinly
- 1/4 cup julienne cut ginger
- 2 oz mushrooms, sliced thinly
- 1 carrot, sliced thinly
- 4 oz spinach leaves
- 5 cups chicken stock
- 1 tbsp sesame oil
- 1/2 tsp pepper
- Spring onion, for garnish
- Cilantro, chopped
Directions:
- Place the wonton wrapper on a flat surface and add about teaspoon of filling in the center. Brush the edges with water and bring all the corners together pressing the side to make sure no air is trap inside.
- Bring a large pot of water to a boil, then add the wonton. When it floats it’s done. Don’t overcrowd it.
- In another pot, add 2 tablespoon vegetable oil and saute garlic, onion, ginger, carrots, and mushrooms.
- Add the chicken stock and sesame oil. Season with salt and pepper. Add the spinach and wonton.
- Simmer for 5 minutes. Don’t let it boil.
- Serve and garnish with spring onion and cilantro. Serve while warm. Yum!😋😋😋
