Monday, October 20, 2008

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.

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