Soup and Salads
Adapted from CarlsBadCravings.com
Bring your favorite restaurant Wonton Soup into the comfort of your own home where it tastes 10000 times better and is completely customizable! This Wonton Soup is loaded wontons stuffed with juicy pork, ginger, garlic soy sauce, green onions, and more swimming in a garlic, ginger, soy spiked broth. You also have the option of adding shrimp, bok choy, mushrooms and carrots to your soup for a veggie packed meal.
Circle B Ranch Ground Pork
2 teaspoons sesame oil
2 medium carrots, sliced
2-3 teaspoons freshly grated ginger
3 garlic cloves, minced
1/4 teaspoon red pepper flakes, optional
9 cups low sodium chicken broth
2 tablespoons low sodium soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
4 oz. baby bella mushrooms, sliced (optional)
3 scallions (chopped)
4 heads baby bok choy, chopped into bite-size pieces (approx. 3 cups) (optional)
In a Dutch oven or soup pot, heat 2 tablespoons sesame oil over medium high heat. Add carrots, ginger, garlic, red pepper flakes and saute for 1 minute. Add chicken broth, soy sauce, rice wine, and brown sugar and bring to a boil then reduce to a genlte simmer. Simmer on low for 20-30 minutes while you prep your wontons.
Bring soup broth to a boil Add shrimp, and mushrooms to the soup, then gently add wontons using a slotted spoon. Cook for 4 minutes or until they float and pork filling is cooked through. Remove wontons with a slotted spoon straight to serving bowls (it is okay if you get some veggies/shrimp with your wontons). I use about 6-8 wontons per bowl.
Add bok choy and green onions to soup and cook 1 minute.
Ladle soup over wontons and serve immediately. Do not let wontons sit in broth before serving or they will become soggy and fall apart.