1 T olive oil
1 large shallot, minced
1 T ginger, minced
2 garlic cloves, minced
2 quarts (8 cups) chicken stock
1 t fish sauce
1/4 t ground white pepper
1 lb baby bok choy, rinsed and cut into large pieces
8 shiitake mushrooms, rinsed, patted dry, and sliced
30 pork wontons
Salt to taste
4 scallions, white and light green parts only, thinly sliced
Hot red pepper flakes to taste
Spoon Mage™ Ingredient Notes:
If you cannot find baby bok choy, select 1/2 pound regular bok choy.
If using dried shiitake mushrooms, use 1/4 ounce, reconstituted, and sliced.
The wonton recipe makes about 45-50 wontons. Pan fry or sauté the extras to make delicious pot stickers, served with chili or soy sauce – or freeze them.
Set a large pot over medium heat and add the olive oil. When the oil shimmers, add the shallot and ginger. Sauté for about 3-4 minutes.
Add the garlic. Reduce the heat to medium low and sauté until the garlicky aroma changes from raw to cooked. This will take approximately 3-5 minutes. Reduce the temperature as needed so that the garlic does not brown.
Add the chicken stock, fish sauce, and white pepper to the pot. Bring to a low simmer, cover, and cook on low for 20 minutes.
Add the shiitake mushrooms and bok choy. Simmer for 5 minutes.
Add the wontons, simmering for about 5 minutes more. Slice one to make sure the pork is cooked throughout.
Taste and adjust the seasonings of the stock to suit you.
Serve hot with a bowl of scallions and a shaker of ground hot pepper flakes at the table. This soup is excellent served the next day.