Yummy Wonton Soup

     The weather is finally beginning to turn colder here, and as my two year old would say, "it's brisk mom!" There is nothing I love more when it starts cooling down than soup (with the exception of an expertly brewed cup of joe). There really isn't anything that can warm you to your bones the way a good bowl of soup can. As an added bonus not only is soup pretty simple to prepare, you can usually feel guilt free having a second helping.

     Given the current economic climate  soup can also be a great way to fill your family's bellies without breaking the bank.  This is especially true if you choose not to add meat to your soup,  and instead opt for something similar in texture like mushrooms. The following soup recipe was adapted from Veggie Num Num's Enoki Mushroom Wonton Soup with Grilled Baby Bok Choy.  Some of the ingredients in the original recipe are a little expensive or hard to find, and I usually have the stuff in my version on hand.

*Sorry about the glaring lack of pictures, I ate the soup before I got a chance!*

1 package of wonton wrappers (you'll find these refrigerated near the tofu)
1 large package slice baby portabellas
2 tablespoons oyster sauce
2 baby bok choy
3 tablespoons honey
8 cups vegetable broth
Soy sauce
2 tablespoons peanut oil (but olive oil or butter will work)
1/4 inch minced ginger
1/2-3/4 cup shredded chinese cabbage (but purple cabbage will do too)
Salt
Pepper


First you want to saute about 3/4 of your mushrooms in 1 tablespoon peanut oil until they start to soften. Then you'll add the cabbage and after it softens add in the oyster sauce and honey. At this point you can go ahead and taste for flavor, and if you like you can add a dash of soy sauce and salt and pepper (you'll notice I fly by the seat of my pants often when cooking).

Bring the vegetable broth to boil with the ginger

Empty the sautéed mushrooms into a bowl so you can re-use  the pan ( I hate dishes, and it adds to the flavor). Slice up the bok choy (including the leaves) and add to the pan to sauté  in the  remaining peanut oil until the leaves wilt and the body starts to soften.

In the mean time you should be adding a teaspoon-ish of the mushroom mixture to  each of the wonton wrappers and folding them up according to package instructions (you'll have way more wonton wrappers than mushroom mixture). If you're as good as I am, at this point your water won't yet be boiling, your bok choy will be ready to be added to the broth, and you won't have the wontons done yet!

If you're not as good as me then you can go ahead turn the broth down to a simmer, remove the ginger, add the bok choy, and the rest of the mushrooms you didn't sauté. Let the broth simmer for a few more minutes, and give it a taste (we're flying by our pant seats again).  Go ahead and add some soy sauce until you like the flavor (add slowly though, the laws of science say you will not be able to undo it).   Ok, so now that you've got the wontons done (Whew! Your family was starting to look like they might eat you!) you can add them to the broth, and let  them sit in the warm broth for a few minutes (which you turned the fire off on because your smart  despite the fact I didn't say to earlier).  If you haven't already eaten the entire pot , you can dish out some bowlfuls for your family.