I like to make a big pot of my soups and freeze some. Then when I don’t feel good one like this is just the trick.
Won Ton Soup
1 Bunch Green Onions, Cut Into 1/2-Inch Pieces, Divided
6 Fresh Mushrooms, Sliced
1 Pound Ground Pork
1 Tablespoon Sesame Oil
1 Tablespoon Soy Sauce
1/4 Cup Dry Bread Crumbs
1/4 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 (16 Ounce) Package Wonton Wrappers
8 Cups Chicken Broth
16 Uncooked Medium Shrimp, Peeled And Deveined (optional)
1 Medium Head Bok Choy, Torn Into 2-Inch Pieces
16 Snow Peas
1 Dash Soy Sauce, Or To Taste
1 Dash Sesame Oil, To Taste
Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.