1. Wonton Noodle Soup
4 cups low sodium chicken broth
5 cloves garlic, smashed
2 scallions, greens chopped and white parts cut to 3” pieces
3/4 tsp white pepper
1 tbsp soy sauce
1 tbsp Shaoxing wine
1/2 tsp sesame oil
6 oz fresh egg noodles
8 pieces wontons or more (fresh or frozen)
1 bunch bok choy
Chili oil (optional)
Directions:
In a small saucepan, combine chicken broth, scallion whites, ginger, Shaoxing wine, soy sauce, white pepper, sugar, and sesame oil. Bring to a simmer over medium heat while you prep the rest of your ingredients.
In a large pot of boiling water, cook your fresh noodles for 30 seconds, then drain and transfer to your soup bowls. Bring the water back up to a boil and add your wontons (fresh or frozen) and cook over a low boil until they float. Drain and transfer on top of your noodles.
Add your bok choy to the same boiling water and blanch for 1 minute or until they are dark green and crisp. Drain and add along with your noodles and wontons.
Use a strainer to remove the aromatics from the broth and strain over the noodles, wontons, and bok choy. Garnish with chopped scallions and lots of chili oil.
2. Easy Egg Drop Soup
6 cups chicken stock
3 large eggs
1 tsp salt
1 tsp chicken bouillon powder
1 tsp white pepper
2 scallions, for garnish
1 tsp sesame oil, optional
2 tbsp cornstarch
Instructions:
Crack eggs in a bowl and beat your eggs until smooth and set aside.
In a pot add the chicken stock and scallion whites only (reserve the green parts as a garnish for later). Cover and bring to boil over medium high heat.
Remix the cornstarch slurry and pour into the broth until slightly thickened.
Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbons of egg or “egg flowers in the soup.
Season to taste with salt, white pepper and chicken bouillon. Add turmeric if desired for the additional yellow color.
Finish with sesame oil and garnish with scallions. Enjoy!
Note:
To make the soup heartier, you can add some protein of your choice, such as diced cooked chicken, shrimp, imitation crab or tofu.
3. Hot and Sour Soup
6 cups chicken broth
8 pieces Shiitake mushroom, sliced thinly
1/2 cup bamboo shoots
1/2 package firm tofu, thin sliced
1 cup carrot, julienne
1/4 cup soy sauce
1 tsp sugar adjust according to your taste
1 tbsp sriracha hot sauce adjust to your liking
1 teaspoon white pepper
1/4 cup white vinegar add an additional if you like more sour
1 tablespoon sesame oil
2 tablespoons corn starch + ¼ cup water
2 eggs beaten
2 green onions, sliced
Salt to taste
Directions:
Slice the tofu, carrot and mushrooms. Set aside.
In a large pot, boil 6 cups of chicken broth on medium-high heat. Once the broth is boiling, add the mushrooms, carrot, tofu, and bamboo shoots. Cook for 5 minutes.
While the soup is cooking, beat two eggs and set aside. Make corn starch slurry by mixing 2 tablespoons of corn starch with ¼ cup water and set aside.
Start adding flavor to the soup. Add soy sauce, sugar, siracha hot sauce, white pepper, white vinegar, and sesame oil. Mix everything together and cook for 5-7 minutes.
Mix cornstarch slurry and slowly add in to the soup. Continue to stir while adding.
Add beaten eggs to the soup and continue to stir while adding. Add salt if needed. Serve while hot. Hope you enjoy.
4. Dumpling Soup with Shrimp
Ingredients:
6 cups chicken broth
16 pieces pork frozen dumplings
1 tablespoon minced ginger
2 tablespoons soy sauce
1 tablespoon Shiaoxing (cooking wine)
1 tablespoon sesame oil
2 heads bok choy
½ pound shrimp peeled and deveined
3 scallions thinly sliced
Salt and pepper to taste
Chili oil (optional)
To make the soup, in a medium saucepan over high heat, combine the broth, ginger, soy sauce, cooking wine, and sesame oil and bring to a simmer.
Cover the pot, reduce the heat to medium, and let simmer for about 10 minutes. Drop in the wontons cook until it float to the top, about 5 minutes. Add in shrimp, bokchoy and green onions to the broth and cook until the shrimp are pink. Seasoned if needed.
Using a slotted spoon, transfer the shrimp and bok choy to 4 serving bowls, dividing equally. Next, place cooked dumplings in each serving bowl.
Serve the soup by ladling the broth over the shrimp, wontons, and bok choy.
Serve with chili oil if desired.
