Chinese Wonton-Watercress Soup
Posted by fourclankitchen on June 8, 2011
I have been working non-stop for 5 weeks on a big work-related project. Its finally submitted, but the rest of my life is a wreck. So dinner had to be whatever the heck was in the fridge and in the garden. I started by planning an egg drop soup, but had to take a detour since I only had 1 egg. I ended up instead with this whatyoumightcallit Chinese soup which had chicken wontons/ potstickers from the freezer and every vegetable shrapnel from my fridge. As you can imagine, the vegetables you use are irrelevant, pretty much anything will do. Also, I swirled in an egg into the soup at the end, because the initial plan after all was an egg drop soup. But when I tasted it, it was so full of flavor that I thought the egg was unnecesary.
1 tbs. cooking oil
7-8 cups chicken stock (or water+2 heaping tbs. Better than Buillion Chick Soup Base- this is what I used_
1/2 medium sized onion, diced
1 bunch water cress, coarsely chopped
1 carrot, peeled and diced
1 poblano pepper, thinly sliced
1 large tomato, coarsely chopped
3 large mushrooms, stemmed and sliced
2 tsp. grated ginger
2 fat cloves garlic, grated
1/2 cup cilantro, chopped
4-5 basil leaves, cut into strips
1 tbs. soy sauce
1/2 tsp ground black pepper, adjust to taste
1-2 tsp toasted sesame oil for garnish (optional)
10-20 potstickers/wontons (I used the chicken and cilantro wontons sold by Costco-they are smallish).
Heat the cooking oil in a large pot. Briefly, saute the onions, garlic and ginger, then add the carrots, peppers, mushrooms and water cress. Saute for a few minutes, then add the water and boullion or chicken stock. Now add the cilantro and basil (don’t take out the cilantro, it is the key flavor). Bring the soup to a boil, then add the wontons. Cook the wontons through (usually about 10 min). A few (2-3) minutes before the wontons will be cooked, add the tomatoes. Finish with the soy sauce and black pepper. Adjust the soy sauce, if the salt is inadequate. Ladle into bowls and drizzle with sesame oil if using. Dig in!