Easy Wonton Soup

A nice hot bowl of wonton soup makes for a lovely, easy, light breakfast (or dinner!) and as a result is a staple in my family. This recipe is our own and vaguely Chinese, but perhaps not classically so as it's just what suits our preferences and tastes. We're usually cooking for two, so adjust the amounts accordingly as needed, and enjoy!

Easy Wonton Soup

(2 servings)

Ingredients

3 1/2 cups of broth*

1 teaspoon of dried shrimp (optional)

1 teaspoon of light soy sauce (or to taste)

1/2 teaspoon of black vinegar** (or to taste)

1/2 teaspoon of roasted sesame oil (or to taste)

Dried seaweed flakes (optional)

Pinch of white pepper (optional)

300g / 10.5oz of wontons***

Chili oil (optional)

Fresh cilantro or green onions (to garnish)

*Chicken broth usually tastes the best, but if you're pescetarian or fasting, then use what works with your dietary restrictions.

**My spouse always add a lot of extra vinegar, but I like just a hint of it. Do as you feel led!

***We have a go-to brand in our local East Asian supermarket's freezer section, but to each their own! If you don't eat or aren't currently eating meat, either keep an eye on the ingredients (most wontons at an Asian store will be made with a pork mix of some sort) or find a recipe to make your own meat-free wontons at home.

Directions

1) Stir the dried shrimp, soy sauce, vinegar, sesame oil, seaweed flakes, and pepper into the broth and bring it to a boil over medium-high heat.

2) Once the broth is briskly boiling carefully add the wontons to the pot, stirring occasionally to keep the wontons from sticking to the bottom or to one another and tearing. Cook according to the directions on the package you're using, but when the broth begins to boil again reduce the heat to medium or medium-low to lightly boil during the cooking time.

3) Garnish with some fresh cilantro or green onion and a drizzle of chili oil (if desired), and enjoy!