Wonton Soup with Asian-Styled Chopped Salad

Wonton Soup

Hey there!

I’m really excited to bring you this weeks recipe.

Soup is one of the most comforting foods, in my opinion.

Whether you’re sick, or even just a little bit depressed, I think soup is always soothing to the soul.

I made this recipe a couple of months ago, and it turned out really well. So, I thought I should make it again and share it with all of you!

I know that soup isn’t always filling, so I decided to add on a tasty Asian-style chopped salad with sesame vinaigrette to round out this lovely little meal.

The good thing about this soup is that you can do it with either vegetable wontons, chicken wontons, or whatever wonton filling you desire, so it’s suitable for any of my vegetarians or meat lovers.

For our soup, we will need:

1 shallot, a 1 inch piece of ginger (finely chopped), 1 tbsp of sesame oil, 2 bundles of baby bok choy (finely chopped; plus one long piece for stirring and biting purposes), 1 pack of frozen wontons (chicken or veggie), 1 quart of chicken (or vegetable) broth, 1-2 cups of water, the juice of 2 lemons, 1-2 hand fulls of spinach, 2-3 teaspoons of salt. Finally, last, but not least: sriracha, scallions, tamari, sesame oil, and cilantro for garnish.

We will begin by sautéing our shallot and ginger in sesame oil.

Next, we will add in the broth and the water and bring it to a boil.

Our next step is to add in the wontons and simmer for as long as the package instructs us to, usually only 3-5 minutes. If the wontons are larger or smaller than normal, this can change, so pay attention!

Taste the broth and then add in as much salt and lemon juice as you desire.

Drop in the greens, then cook until they are wilted.

Remove from the heat, then serve with garnishes!

Next, lets talk about the salad.

I had prepared the salad and dressing before the soup, but, the soup is the star of the show. That’s why I wrote about it first.

The salad is really simple! Just chop up a head of romaine lettuce, 2 cups of purple cabbage, 1 red bell pepper, 1/4-1/2 of a cucumber, 1/2 cup of cilantro (chopped), 1 cup of scallions, 1 cup of shredded carrots, and 1/4 cup of sliced almonds or crushed peanuts (if you like nuts).

For the dressing, we will combine the following (according to your taste, have fun experimenting with it!): sesame oil, rice wine vinegar, tamari, sesame seeds (toasted), and two cloves of garlic (minced).