Chicken Wonton Soup

Ingredients

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ cup, chopped or 80g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  1 tbsp or 9g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Mushrooms

  Shiitake, raw

  198g

• Chicken stock

  Soup, home-prepared

  6 cup or 1.44kg

• Water

  Plain, clean water

  2 cup or 473g

• Rice wine vinegar

  2 tbsp or 30g

• Salt

  Table

  1 ¼ tsp or 8g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  4 clove or 12g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Ground chicken

  Raw

  12 oz crumbled or 336g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Wonton wrappers

  (includes egg roll wrappers)

  32 wrapper, wonton or 256g

• Carrots

  Canned, regular pack, drained solids

  1 cup, sliced or 146g

• Peas

  Edible-podded, raw

  1 cup, whole or 63g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

Directions

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add yellow onion, minced ginger, minced garlic, and jalapeno; saute 4 minutes. Place onion mixture in a medium bowl. Remove stems from mushrooms. Thinly slice mushroom caps; set aside. Add stems, stock, 2 cups water, vinegar, 1 tsp salt, black pepper, smashed garlic, and sliced ginger to pan; bring to a boil. Reduce heat; cover and simmer 45 minutes. Strain stock mixture over a bowl; discard solids. Return stock to pan over low heat. Add remaining 1/4 teaspoon salt, chicken, and egg to onion mixture, stirring well. Working with 1 wonton wrapper at a time, spoon about 2 tsp chicken mixture into center of wrapper. Moisten edges with water; gather up and pleat edges of wrapper around filling to form a purse. Repeat procedure with remaining chicken mixture and wrappers. Add carrots to stock in pan; simmer 4 minutes. Add mushroom caps, dumplings, and peas; cook 8 minutes. Divide soup evenly among 8 bowls; sprinkle evenly with green onions.