basic asian soup

This is just a basic broth that I use as a light side to asian dishes. 

2 cups chicken stock

1/4 cup carrot, julienned

1/2 cup, bok choy, thickly sliced

1 t. fresh ginger, grated

a dash of asian kitchen blend seasoning (includes garlic, fennel, anise, green peppercorn, red pepper flakes, and white pepper)

4 sheets wonton wrappers

oil for frying the wrappers

green onions, sliced

salt and pepper, to taste

Add first five ingredients and bring to a light boil.  Reduce heat and simmer for about 5-8 minutes or until vegetables are slightly tender.  

Slice wonton wrapper sheets in 1/4-1/2" strips and drop in hot oil.  Fry until just starting to turn light brown and are crisp (test on one first to get a feel for it), remove from oil and let drain on a paper-towel lined plate. 

Pour soup into bowl and garnish with wonton strips and green onion slices.