This week's soup is one of our household's favourites. Normally it's a must-order when we're going out to enjoy Asian cuisine, but that's a little more difficult since we're not able to make it out of Haliburton as often as we used to. The classic version is typically a little simpler, but here's Tara's take on one of our favourite dishes.
Wonton & Vegetable Soup
10- Frozen potstickers (pick your favourite flavour, ours is President's Choice Pork & Veg)
2- tsp peeled & finely diced ginger
5- cloves of diced garlic
1- tsp sambal
1- tbsp canola or vegetable oil
1- medium carrot match-sticked or grated
1- cup sliced mushroom
1- cup shredded cabbage
2- cups rough chopped baby bok choy
2- cups sliced leftover pork loin or pork chop
4- cups low sodium chicken broth
2- cups water
2- tbsp soy sauce
2- tsp sesame oil
2- green onions for an optional garnish
Start by sautéing garlic, ginger & sambal in oil until fragrant. Then add the mushrooms, carrot & cabbage to saute until soft.
Next, add the soy sauce & sesame oil to the sauteing veg.
Add the chicken stock & water to the pot letting it come to a boil before adding the pork & bok choy.
Let the soup return to boil once again before adding the wontons & cook until the wontons are cooked through. approx 10 minutes
We garnished ours with a few green onions to add a little extra fresh bite.