See recipe post for Chinese Wontons. Instead of frying the wontons, they will be boiled and added to the soup recipe that follows.
for soup:
4 - 6 baby bok choy
1 cup reserved shiitake mushroom liquid (from Chinese Wonton
recipe)
8 cups chicken broth
1 tablespoon soy sauce
Salt, to taste (optional)
Sliced green onions for garnish (optional)
Instructions
Make wontons according to Chinese wonton recipe. We usually allot 6 to 8 wontons per one soup serving. The remaining wontons are usually fried, or the wonton meat (with no wrappers) is frozen.
In a large stock pot, combine 1 cup reserved shiitake liquid, 8 cups of chicken broth. If you prefer, beef broth may be substituted. Add tablespoon of soy sauce and dash of salt as needed. Bring to a boil.
Slice baby bok choy lengthwise in half, and then into large bite-sized pieces, if necessary. Add baby bok choy to the broth and cook until tender.
In a separate medium-sized pot, and this MUST be done in a separate pot and not the same pot as the broth, bring water to a boil. Add a handful of wontons and allow these to cook for about 8 to 10 minutes until the pork is cooked through. Because these are bite-sized portions of meat, they cook relatively quickly. NOTE: The wontons must be cooked in a separate pot from the soup broth because the wonton wrappers are quite starchy and causes the water to become a thick, starchy, icky mess.
In a large soup bowl, add 6 to 8 boiled wontons then ladle the soup with baby bok choy over the wontons. Garnish with chopped green onions (optional).
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/05/25/wonton-soup/