Wonton Soup with Gingery Scallion Broth
The cold weather is whipping it’s way through NYC and while I’d love nothing more than to be sitting on a white sandy beach about now, being 8 months pregnant, I’ll have to settle for a less expensive and closer to home bone warming option. Soup!
Soup is one of my sons favorite meals. In fact, no matter where we eat, I know as long as there is soup on the menu, he’s covered. He loves the stuff and so do I. Besides being comforting, it’s a busy mamas dream meal. Soup can be made relatively quickly, packed with nutrients and most importantly in ONE POT! Can I get a “Heck Yeah!!, people?
In our house, we love all kinds of soups but we are partial to Asian dumpling and noodles soups. There’s something so wonderful about clear broths, fresh veggies and clean flavors. Soothing. Fresh. Delicious. Mmmm…
The inspiration for this soup is obviously Chinese take out. We all know Rachael is a big fan of Make Your Qwn Takeout (MYOTO) and recently I’ve been trying my hand at making my own take out too! MYOTO is great, both for budgetary reasons and health reasons. Cooking at home is cheaper and healthier and let’s not forget, easier, when you have little ones who like to raise havoc in any and every dinning establishment. HA!
The gingery broth is an idea my son gave me when we were unpacking groceries one night. He never saw fresh ginger before and when he pulled it out of the bag, he was very curious. He sweetly asked “Whats this Mama?” when I replied “Ginger” he said “Oh! Can I eat it?”. That made my heart smile. His response was a testament to the power of getting your kids involved in the kitchen and the cooking process. The more they are involved in the process of your meals whether it be washing vegetables, beating eggs or putting away groceries, the more open and willing they will be to try new things. My sometimes picky 2 year old wanted to try something new and something as gnarly looking as fresh Ginger. How AWESOME is THAT?
Wonton Soup with Gingery Scallion Broth
I love ginger but I don’t use it as often as I should and thanks to my sons curiosity, I’m looking for all sorts of ways to incorporate it into our meals. Make this soup with or for someone you love and cuddle up together because baby it’s cold outside.
- 1/2 lb ground pork (you substitute use ground chicken or ground beef or even sauteed finely chopped veggies)
- 1 small garlic cloved, mimnced
- 1/4 teaspoon salt
- 2 scallions finely chopped, divided in half (half for the soup, half for the wontons)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon flour
- 30 wonton wrappers
- 5 cups low sodium chicken tock
- 2 cups water
- 2 teaspoon freshly grated ginger
- 1/2 cup baby spinach, chopped
In a large bowl, combine ground pork, garlic, salt, 1 scallion, soy sauce, rice vinegar and flour. Mix with a wooden spatula, spoonula or wooden spoon until well combined. Take wonton wrappers out of their package and lay them onto a flat surface. Fill each wonton with about 1/2 teaspoon of pork mixture. Moisten the edges of the wrapper with a wet fingertip, then fold edges over to seal wonton, pinching tightly to create a tight seal. You should nnow have a triangular shaped wonton. Dab a small bit of water onto each of the two corners and bring them together to meet. Pinch edges tightly together. Place wontons on a plate until your broth is ready.
In a large soup pot or dutch oven, combine chicken broth and water and bring to a boil. Add in ginger. Lower heat to a simmer and carefully drop wontons into broth. Cook for about 8-10 minutes or until wontons are no longer pink inside. At the last moment, stir in spinach and wontons and serve.
- You can make the wontons a few hours ahead of time, and refrigerate, covered until you are ready to make the broth.
- Get the kids involved. Have them lay out the wonton wrappers, fill them and seal them. Just be sure to practice good hand washing techniques when working with any raw meat.
- Add some chopped Bok Choy to the broth, about 5 minutes before the dumplings are done.
- Serve this along side any of your favorite Make Your Own Takeout dishes like these:
Christina Stanley-Salerno is a mama, Every Day with Rachael Ray staffer, recipe developer, food stylist, photographer and blogger at TakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she truly believes it is glue that keeps the family together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights