This is a basic but really satisfying wonton soup using chicken stock flavored with artificial crab, sesame oil, white pepper, and bok choy (blanching the bok choy in the stock imparts a great taste). You can use store-bought wontons or make your own. I like to use my home-made pork and shrimp wontons, which I make in a large batch and freeze for later use.
16 cups (4 quarts) water
6 tbsp. chicken base
1 tbsp. sesame oil
1/2 tsp. white pepper
2 scallions, chopped
2 8-oz. packages artificial crab
4 large bok choy, washed and trimmed
24 wontons (serves 4), store-bought or homemade:
MAKE THE STOCK*
1. Combine all the stock ingredients in a large pot and bring to a boil; reduce heat and simmer for 10 minutes. Taste and re-season as needed (extra chicken base, salt and/or white pepper).
2. Place the bok choy into a mesh strainer and place into the simmering stock; cook for about 1 minute or until the bok choy has wilted; strain and set the bok choy aside.
COOK THE WONTONS:
Fill a large pot with water and bring to a boil; add the wontons, stirring gently so they don't stick to the bottom. Once the water comes back up to a boil and the wontons float to the top, cook for 2 minutes.
ASSEMBLY:
Portion out the wontons into soup bowls (about 6 per serving, or more, depending on your appetite). Place a few bok choy leaves into each bowl and ladle enough of the soup to cover the wontons. Add a few drops of sesame oil, and serve piping hot!
*There will probably be leftover soup stock, so you can make additional servings with more wontons or freeze the stock after it has completely cooled.
Chicken base, sesame oil, scallions, white pepper.
Bok choy, washed and trimmed on the root end.
Artificial crab.
Simmer all the stock ingredients together for 10 minutes.
Blanch the bok choy in the stock for 1 minute or until the leaves have wilted; strain and set aside.
Cook the wontons.
Place about 6 wontons per bowl, add a few stems of the blanched bok choy, and ladle enough stock over to cover.
Add a few drops of sesame oil before serving.
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