Chicken Wonton Soup

This soup base has so much flavor and is a great quick dinner for those nights when you don't have time to figure out something complicated. I usually keep wontons in the freezer for just such occasions.  

1 quart chicken stock

1 Tbsp. soy sauce

3 cloves garlic, minced

1 teaspoon ginger paste

1 1 inch piece of ginger

2 bok choy, sliced

3 celery ribs, sliced 

1 cup shredded carrot

3 green onions, sliced

1 lemon, cut in half

1 bag of chicken gyoza potstickers or chicken cilantro mini wontons (I found at Trader Joes)

Salt & pepper or garlic salt & lemon pepper to taste

Fresh cilantro chopped for garnish

In a large stock pot, combine chicken stock, soy sauce, garlic, ginger, bok choy & celery.  Bring to a boil.  Add carrot, green onions, the lemon (squeeze juice into broth then drop both halves into soup), add frozen wontons and seasoning.  Heat for 3 minutes or until wonton are heated through and tender.  Fish out and discard the lemon halves and ginger slice.  Ladle hot soup into bowls and spoon a bit of garlic sesame oil, cilantro and a scallion garnish if desired.

Garlic Sesame Oil

Garlic, chopped

1 Tbsp. olive oil

1 tsp. Sesame oil

A quick grind of garlic salt (also from Trader Joes)

Reserve the white ends of the green onion if you wish to make a fancy scallion garnish; cut 1 inch piece lengthwise almost to the end.  Leave a small bit intact and continue making these cuts lengthwise until it is cut into 1\8ths. Place in a glass of ice water and watch it bloom.  Add to the soup bowl lastly.