Wonton Soup

A couple of years ago I made the mistake of introducing David to Chinese food. Let's just say it was a big hit and the beginning of a Chinese food craze around here.

We have bamboo place mats and Asian dishes with those cute little flat porcelain spoons that you can't get in your mouth (and aren't supposed to but that doesn't stop my kids from trying).

Periodically we pull it all out for a fun night of Chinese-a-Go-Go complete with this easy won ton soup recipe. You can mix it up in about five minutes, stuff the wontons in ten and have soup on the table in under 30 minutes.

I make this particular recipe with scallops but you can substitute pretty much any fish. I daresay you might even be able to used flaked canned tuna in a pinch. I like flaked, canned tuna. Don't try to talk me out of it.

For broth:
8 cups chicken broth
2 tablespoons miso paste
1/2 tablespoon chili garlic paste
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/4 cup green onions, sliced on bias
sesame seeds (for garnish)

For wontons:
6 ounces small scallops, thawed
1/2 teaspoon sesame oil
1/2 teaspoon finely minced ginger
1/2 tablespoon finely sliced green onions
1/2 teaspoon fish sauce
2 tablespoons cup chopped fresh cilantro
1/2 tablespoon peanut oil
1/2 teaspoon kosher salt
1/8 teaspoon sugar
1/2 beaten egg white
1/2 teaspoon cornstarch
1/4 teaspoon black pepper
20 wonton skins

Bring the first five ingredients to a boil. Take off heat and work on the wontons.

For wontons, combine all the ingredients except the wonton skins in a bowl and mix well. Spoon a bit of the mix with two or three scallops onto each wonton skin and fold over on the diagonal then seal the corners together.

Return soup mix to a boil, add the wontons and green onions then boil for 2 minutes. Remove from heat, ladel into four or five bowls then garnish by sprinkling sesame seeds on top.

Sponsored by Pak Naks--decorate your stuff!