Tuesday, February 5, 2019

Easy Wonton Miso Soup

Gung Hay Fat Choy! Here's a recipe perfect for Chinese New Year! I posted a recipe for making wontons several years ago, then using them in a wonton soup. Here's a much easier version! Find some frozen wontons that you really like, I used mini wontons in this recipe. Then, find some frozen shrimp. All you need now are a few vegetables, and some miso and chicken broth. This one is easy!

Ingredients:

1 Tbs. red miso
1 Tbs. low sodium chicken broth mix (I use Better than Bullion)
6 cups water

2 stalks celery, sliced on the slant
2 green onions, sliced (separate the whites, saving the green parts for a topping)
1 baby bok choy, sliced on the slant

1 tsp. olive oil
1 tsp. minced garlic
1/4 red onion, sliced vertically
12 shrimp

12 regular wontons, or 20 mini wontons

cilantro, chopped



Directions:
Mix the miso and chicken broth with the water in a large soup pot. Bring to a simmer over medium heat. Cut the vegetables and add them to the broth (holding the green parts of the green onions). Heat a skillet over medium high heat, and add the garlic, onion, and shrimp. Cook the shrimp until they turn pink. Add the shrimp mixture and the wontons to the soup. Cook until the wontons are done, about 3 to 5 minutes, depending on the size of the wontons. Serve by topping each bowl with a little cilantro and some of the green onions.

Serves 4

Stealthy Cooking Tip:  I like this soup because it has lots of greens to it, as well as some filling wontons. It makes a (light) meal in itself! If this isn't quite filling enough for you, consider serving it with some brown or wild rice and a salad. 

Friday, January 25, 2019

Mango Orange Salad



I had a salad similar to this at a wonderful restaurant in Santa Fe, New Mexico. It was beautiful to look at, light and refreshing, and a beautiful foil to our not so light meal!

Ingredients:

1 mango, peeled, cored, and sliced
1 orange, peeled, cut in half, and sliced
several basil or mint leaves
sprinkling of chili powder

Directions: Alternate the slices of mango and orange, top with the herb leaves, then shake the pepper down the middle of the fruit slices. Serve as a side dish or a salad.

Serves 2

Stealthy Cooking Tip: Use your favorite chili pepper. It can be mild, with slight heat, or full on hot and spicy. Just make sure you like it before you dress your mango orange salad with it!