I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
Today’s cold, rainy typical Vancouver weather calls for something that is soupy and piping hot. I didn’t feel like doing too much preparation or cooking so I found some shrimp wontons and pork siu choy dumplings in the freezer. 15 minutes later, I had a nice hot bowl of soup that hit the spot. This was inspired by some of the vegetarian or organic joints around town that serves up a bowl of soup and vegetables and charges $10.
Cook the wontons/dumplings according to the package minus 2 minutes. Even if it’s frozen, cook it in medium to medium high heat. If the heat is too high, you will risk break the wrappers on the wontons. And don’t overcook it to avoid mushy wrapper. Remove the wontons from the pot.
Boil half a can of stock with full can of water (this is for one serving, double for 2 servings and so forth), add chopped vegetables. I usually sauteed my veggies with garlic to create flavour but with this dish, you want the focus on the clear soup.
When the veggies are ready (don’t overcook them unless you have no teeth!), add the wontons back into the pot and boil (again, not high heat) for about 2-3 minutes. Serve and sprinkle green onions on top.
If you want your soup to have a subtle sweet taste, add a couple lychees to the soup. You can add a bit of the syrup but don’t overdo it because you don’t want it to be a lychee soup. It’s like a mild sweet, brothy soup that you can taste the vegetables that cooked in it. So simple, so delicious!