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Wonton/Ramen soup
You asked, so you got it Ollie....
This was last nights dinner. A little of me being lazy-ish. I DID make the homemade chicken stock, but did not make the mini wontons. I used store bought, frozen ones. This was a total experiment.
Did it work... aaaa... sort of. The wonton soup on its own... divine. However, when I added the soup to the cooked ramen noodles... not as good. Some how they made it off balance. I am just glad I didn't just throw the ramen noodles in the pot with the soup. ( I Hate smooshy noodles, I like mine al dente'.)
Here's the recipe if you want to try it though:
1 bag Mini wontons/frozen
2 cups celery, diced
1/2 cup green onion white end, chopped small
green onion tops, chopped small (for garnish)
4 quarts chicken stock
2 packets ramen noodles
Soy sauce (to taste)
A splash of sesame oil
Optional: your choice of seasoning (my broth is pre-seasoned by the chicken bones I used to make it)
Directions:
-Add your broth, veg, and seasonings to a stock pot and bring to a simmer
-add in your wontons, let simmer 10-20 minutes to heat and cook the wontons
-while that's happening, cook ramen noodles in a separate pot per package directions, drain when done and put in the bottom of the bowel you're serving in.
-once wontons are heated through add ladles of soup over the ramen, garnish with green onion tops and enjoy.
You can add spicy seasoning as well if you like, a good chili oil would work great, I just wasn't in the mood.
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Wonton/Ramen soup
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Chef since young, skilled in diverse cuisines. Passionate, creative, humble, always learning and sharing knowledge, making cooking simple and tasty
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