Photon Soup

• Meat

  • 4 cups Beef

• Produce

  • 1 Garlic cloves, rough
  • 4 thin slices Ginger
  • 2 cups Greens - optional
  • 4 Scallions

• Condiments

  • 1 Splash Fish sauce
  • 1 Splash Soy sauce

• Pasta & Grains

  • 12 Wontons, mini

• Baking & Spices

  • 1/2 tsp Chinese five spice
  • 1/4 tsp Pepper, Cracked
  • 1 generous pinch Sugar

Found on feastingathome.com

Description

Ingredients

• 4 cups beef, chicken or veggie broth
• 4-5 thin slices ginger (OK to leave peel on)
• 1-2 rough chopped garlic cloves (optional)
• 4-5 Scallions, sliced, divided into white parts and green parts (or sub very thinly sliced onion)
• ½ teaspoon Chinese Five Spice
• ¼ teaspoon cracked pepper
• 12- 14 mini wontons (or to your preference)
• 2 cups greens - optional ( chopped kale, bok choy, arugula, mizuna)
• Splash soy sauce
• Splash fish sauce
• generous pinch sugar
• Garnishes: bean sprouts, lime wedges, jalapeno slices, fresh basil or cilantro, chopped greens, sriracha, hoisin sauce, sesame oil.

Directions

• Place stock, ginger, garlic, scallions (white parts only) 5 Spice, pepper into a medium pot and bring to a boil.
• Add frozen wontons and return to a boil.
• Simmer 5 minutes or according to directions on the package (perhaps longer for bigger ones).
• Add greens (optional)
• When wontons float, they should be done.
• Add the green scallions, soy sauce, fish sauce and sugar.
• Taste for salt. Adjust. The broth should taste flavorful and have depth, so adjust with soy sauce,fish sauce or salt, as necessary.
• Ladle into two large bowls and top with fresh bean spouts, a handful of herbs, thinly sliced jalapeño peppers. Stir in sriracha sauce and hoisin to taste.