It’s April and we’ve seen teasing glimpses of spring, but it’s cold and rainy again today…
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.
Today, I was lazy, and I used Trader Joe’s Chicken Cilantro Mini Wontons. I also defrosted some homemade chicken broth.
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.
