This means it’s still soup weather!
Here is the easiest soup in the world– especially if you use pre-made wontons. My friend Judy of Bebe Loves Okazu has a wonderful homemade recipe here. You can make these and freeze uncooked wontons on a plate. When frozen, transfer to a ziploc bag to have on hand for later use. They can be plopped into the broth and simmered in the soup–no need for thawing.
I simmered the frozen mini wontons in the broth and added some chopped frozen spinach, cubed tofu, a couple of slivers of fresh ginger. When it was all heated through, I added a dash of soy sauce and sesame oil and garnished with chopped scallions. So warming and delicious — perfect for a cold, rainy spring day!
Really Easy Asian Wonton Soup
Note: You can use whatever you have in your freezer or vegetable bin — try meatballs instead, or use snow peas or frozen peas or edamame. You can’t go wrong either way!
About 2 cups of chicken broth (or other broth)
knob of ginger sliced thinly and jullienned
a handful of wontons
a handful of tofu cubes
a handful of chopped frozen spinach or other vegetable that can cook quickly
a dash of soy sauce (to taste)
a dash of sesame oil (to taste)
a spring of scallion, finely diced
1. Heat broth in a saucepan and bring to a simmer. Add wontons or other cooked meat, tofu, chopped spinach or other vegetable. Simmer until cooked and heated through, about 6-8 minutes. Add soy sauce and sesame oil. Garnish with scallions. Serve.
Makes 2 servings.
See full post here: The Hungry Artist2013-04-12.