Earlier this week my friend Karen introduced me to her easy and delicious faux won ton soup. She opened up a couple of those instant noodle bowls, added some fresh veggies, some flavoring agents, frozen pot stickers and voilá! Tastiness ensued. With the weather so blustery this week I had a hankering for more of this soup, but being me I couldn't just leave it alone, and I couldn't start with noodle bowls. It's just not my style.
1 quart chicken stock
1 quart water
1 cup carrot, diced
1 cup celery leaves, diced
1 cup scallions, diced
2 baby bok choy, leave the leaves whole
12 pre-filled frozen won tons (I used Annie Chunn's Pork and Ginger)
1 teaspoon freshly grated ginger
2 teaspoons garlic chili paste
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon schezwan hot oil
black pepper to taste
garnish with toasted sesame seeds and scallions
Bring the liquid to a boil, then knock the temp back to a simmer. Add everything except the bok choy and let it simmer for 10 minutes. Taste the broth and adjust to your liking. Once your flavor adjustments are finished test the doneness of the carrots. I don't care for them soft so once they're barely soft at the edges I add the bok choy. Let it simmer for another 3 to 5 minutes, just enough to soften the bok choy, and serve. Garnish your bowl with fresh scallions and sesame seeds and enjoy!
