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Won Ton Soup

You may remember a few weeks ago I posted a “how to” guide on wrapping won tons? It is one of our favourite light quick lunches, so we tend to have it quiet often. I thought it was only fair to show you how I used them and how many variations to won ton soup exist. This is just a teaser…

This variation is fairly traditional. Clear broth (I use a vegetarian broth, but traditionally you would use chicken), lightly boiled vegetables (carrots, spring onions, celery, brocoli and bok choy) and won tons.

This variation is commonly called an egg drop soup. Again, I use a clear vegetable based broth with lightly boiled vegetables (carrots, spring onions, celery, zucchini and bok choy), vermicelli noodles and won tons. Whisk an egg until light and airy and slowly pour your egg into the hot soup in a very slow steady stream while mixing continually.

Shredded Chinese (wombok) cabbage, egg plant, and egg noodles all make great alternatives. Don’t go over board with your soy sauce – you don’t want to lose the integrity of the flavours that are present.

 

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