Goat Cheese Wonton Soup
|Goat cheese||3 Ounce, crumbled|
|Chopped chives||1 Tablespoon|
|Egg||1 , separated|
|Water||1⁄4 Cup (4 tbs)|
|Broth||1 Cup (16 tbs) (As Needed)|
|Poached egg white||2 Tablespoon, diced|
|Thinly sliced shiitake mushrooms||2 Tablespoon|
|Thinly sliced green onion||1 Tablespoon|
|Garlic slices||8 (Paper Thin Slices)|
|Ginger slices||8 (Paper Thin Slices)|
|Orange zest||8 (Fine Strands)|
|Cilantro leaves||8 (For Garnish)|
|Hot chili pepper||To Taste (For Garnish)|
In a small bowl mix the goat cheese with the chives.
Season with salt and pepper to taste.
Make an egg wash by mixing the beaten egg yolk with the water.
Place 1 1/2 teaspoons of the goat cheese mixture in the center of each wonton skin.
Brush the edges with egg wash.
Fold corner to corner to form a triangle.
Press the edges together to seal.
Fold the 2 opposite corners around a finger.
Moisten with the egg wash and press together to seal.
In a saucepan poach the wontons in simmering salted water for 3 minutes.
In a separate saucepan heat the broth ingredients.
Divide the wontons between 8 small soup bowls and add the broth.
Garnish with cilantro and a few drops of hot chili oil.