Wonton Soup

Recipe from Robin Miller’s Quick Fix Meals
Husband-Tested in Alice’s Kitchen
Serves 4 to 6

Don’t you just love wonton soup? I tried this out on my hubby a couple of weeks ago. First, I made Balsamic Roasted Pork Tenderloin (recipe on this blog) and used some of the leftover pork for this soup. I made Rainbow Cole Slaw (recipe on this blog) and used some of the shredded cabbage for this soup too!) I found that the wonton wrappers that Lost River Market & Deli were a bit too large for this recipe, so I trimmed them to make the squares smaller. I used the trimmings to make Wonton Crackers (recipe on this blog.) If you are pressed for time, you can actually make this soup without making the little “purses” with the wontons. Just add the pork-cabbage mixture to the simmering broth and cut the wontons into strips. Then add the wonton strips to the simmering broth. When they are tender, serve the soup with your wonton “noodles.”

6 cups reduced-sodium chicken broth
1 cup shredded cabbage (When I shredded cabbage for cole slaw, I saved enough for this recipe.)
1/2 cup shredded or diced cooked pork (I used the food processor to do this.)
1 tablespoon soy sauce
1 tablespoon sesame oil
16 wonton wrappers
1/4 cup chopped scallions

Place broth and cabbage in a large saucepan and set pan over medium-high heat. Bring to a simmer.
Meanwhile, in a food processor, combine pork, soy sauce and sesame oil. Pulse 3 or 4 times until the pork is finely minced but not a paste.
Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper, to within 1/4-inch of the edges (about 1 teaspoon per wrapper). Wet your fingers with water and pull up corners of the wontons to create individual "purses". Pinch the edges together (with wet fingers) to seal.
Place stuffed wontons in simmering broth. Cook 5 minutes, until wontons are tender and translucent. Remove from heat and stir in scallions.