Homemade Wonton Soup
|Shrimp and pork wontons||20|
|Chicken broth||4 Cup (64 tbs)|
|Bias sliced carrots||1⁄2 Cup (8 tbs) (Thinly Biased)|
|Green onions||6 , slivered to make 1/2 cup|
|Ginger root||1 Inch (1 Piece)|
|Toasted sesame oil||3 Dash (Several Dashes)|
1. In a 3-quart saucepan bring 6 cups water to boiling. With a spoon place wontons, 1 at a time, into boiling water; reduce heat. Simmer, uncovered, for 5 minutes. (If using frozen wontons, do not thaw; after adding, return water to boiling before simmering.) Drain; rinse with cool water.
2. Meanwhile, in a 2-quart saucepan combine chicken broth, carrot, green onions, and ginger-root. Bring to boiling; reduce heat. Simmer, covered, for 2 to 4 minutes or till vegetables are crisp-tender. Remove gingerroot and discard. Stir in sesame oil. Divide wontons among bowls; ladle broth mixture atop. If desired, sprinkle with cilantro.