Vegetable Wonton Soup Recipe

Photo: Serena Norr

Ingredients

4 cups of water

1 bunch of Napa cabbage, chopped up

1 tablespoon of garlic, minced

1 bok choy, chopped up

1 bunch of fresh spinach

1 can of mushrooms, chopped up

1 whole carrot, chopped up

1 stalk of chives, chopped up

1 stalk of scallions, chopped up

15 wonton wrappers (I used both Shanghai and Hong Kong-style wrappers)

3 teaspoons sesame oil

1 tablespoon of soy sauce

2 teaspoons chili oil Salt to taste

Preparation

Add water to a pot and start boiling. Chop up the garlic, scallions, cabbage and bok choy and add them to the pot, along with some flavorings (soy sauce, sesame oil and chili oil). Chop up the bok choy, cabbage, mushrooms and carrots very fine (this is for your wonton's). Open your wonton's and coat the rim with sesame oil and water add the filings in the center and flap the wonton forward, then scrunch up the sides and close -- be careful not to overfill. Place them in the boiling pot, along with the spinach and extra mushrooms and carrots. Wonton's should be finished cooking when they rise. Taste and enjoy!