Wonton Noodle Soup
Ingredients
| 4 dried shiitake mushrooms | ||
| 1/4 cup shrimp, peeled and finely chopped | ||
| 1/4 lb ground pork | ||
| 4 water chestnuts, finely chopped | ||
| 4 scallions, trimmed and finely sliced | ||
| 1 large egg white | ||
| Kosher salt and cracked black pepper | ||
| 1 1/2 tsp cornstarch | ||
| 1 package fresh wonton wrappers | ||
| 5 cups chicken stock | ||
| 3/4 inch fresh ginger, peeled and sliced | ||
| 3 oz thin rice noodles | ||
| 1 cup bok choy, shredded |
- Place the mushrooms in a bowl, cover with warm water and let soak for 1 hour.
- Drain, remove, and discard the stalks. Finely chop the mushrooms.
- Return to a bowl along with the shrimp, pork, water chestnuts, 2 of the scallions, and the egg white.
- Season with salt and pepper and mix well.
- Mix the cornstarch with 1 tbs cold water to make a paste.
- Place a wonton wrapper on a board and brush the edges with the paste.
- Drop 1 tsp of the pork mixture in the center, then fold to make a triangle, pressing the edges together.
- Bring the 2 outer corners together, pressing with a little more paste.
- Continue until all the pork mixture has been used. You should have 16-20 wontons.
- Pour the stock into a large saucepan and add the ginger slices and bring to a boil.
- Add the wontons and reduce the heat, and simmer for about 5 minutes.
- Add the noodles and cook for another 1 minute.
- Stir in Bok Choy and cook for an additional 2 minutes, or until the noodles and bok choy are tender and the wontons float to the surface.
- Ladel the soup into bowls and sprinkle with sliced scallion.
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