Shortcut Wonton Soup

I threw this together because I knew I was making shrimp chips and I love dipping them in soup. We didn’t have any wonton wrappers or extra shrimp laying around but I did have a few frozen dumplings. The resulting dish is a little Sandra Lee in its semi-homemade-ness, but it tasted good.

1 quart homemade pork stock

about 2 cups chicken stock

3-4 stalks bok choy, chopped

2 scallions, sliced

1 tsp soy sauce

1 tsp fish sauce

1 tsp sesame oil

1 spoonful ginger paste

dash rice vinegar

about 8 frozen Asian dumplings (I used pork and leek dumplings)

Cook dumplings according to package directions.

Whisk together soy sauce, fish sauce, sesame oil, ginger and rice vinegar into a small bowl.

Heat pork and chicken stock to a boil. Add soy sauce mixture and reduce to simmer. Taste broth and adjust seasoning if needed.

When you’re about ready to eat, stir scallions and bok choy into broth and cook until just tender. Add dumplings, heat through and serve.

Makes about 4 servings soup, at 4-5 points per serving.

Advertisements

Leave a comment

Filed under easy/quick, soup, WW-friendly

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s