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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This soup tastes like a gyoza dumpling turned insided out. I like the crunch that the water chestnuts adds. You may need to add a little soy sauce to taste. Ingredients:
1 lb ground lean pork |
1/2 teaspoon ground ginger |
2 minced garlic cloves |
1/2 teaspoon white pepper |
43 ounces chicken broth (3 14 1/2 ounce cans) |
1 cup water |
2 tablespoons kikkoman soy sauce |
1 cup sliced fresh mushrooms |
6 ounces sliced water chestnuts, chopped |
1 teaspoon sesame oil |
1 teaspoon chili oil |
1/2 bunch green onion, thinly sliced |
6 ounces wonton skins, cut into 1/2-inch strips |
2 tablespoons rice vinegar |
1 bunch cilantro leaf, chopped |
Directions:
1. In a soup pot, brown the pork over medium high heat until no pink remains.
2. Drain off excess fat and reduce heat to medium and add the remaining ingredients, except the wontons strips and cilantro.
3. Bring the soup to a boil.
4. Separate the wonton strips and stir into the soup.
5. Cook for 8-10 minutes, or until the wonton strips are done.
6. Add the fresh cilantro leaves and vinegar, and serve immediately.
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