Wonton soups come in many iterations, and this version is the most basic one you can make using the simplest of ingredients: just chicken stock, a little sesame oil and white pepper, garnished with some chopped scallions. I also like to add some baby bok choy for extra flavor and texture. A really homey, tasty and satisfying soup, especially if you don't want to spend too much time cooking and have only a few ingredients on hand and wontons in the freezer.
INGREDIENTS:
12 cups water
12 cups water
5 tbsp. chicken powder (I like Totole brand)**
1 tsp sesame oil
1/4 tsp white pepper
*Ok to substitute with 12 cups canned low sodium chicken stock
4 baby bok choy
3 scallions, finely chopped
30 fresh or frozen wontons**
1. Combine the water, chicken powder, sesame oil and white pepper into a medium pot; bring to a boil over high heat.
2. In the meantime, rinse the bok choy well to remove any dirt. Place into the boiling stock and blanch for 3-4 minutes until just tender; remove the vegetables with a slotted spoon or strainer to a chopping board, cut the stem ends off and set aside.
3. Reduce the stock to a simmer and cover.
4. Fill a separate large stock pot with water and bring to a boil. Once the water is boiling, add the wontons and stir to separate. Bring the water back up to a boil and cook another 2-3 minutes; turn off the heat.
5. Place wontons into serving bowls (about 5 per bowl, for a total of 6 servings) and ladle enough of the soup over each to cover. Garnish with bok choy leaves and chopped scallions and sprinkle a few drops of sesame oil before serving.
**You can cook fewer wontons for less servings and save the leftover stock in the refrigerator (up to 3 days) or freeze for future use.
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