Time: 20 minutes
Music Selection: Katie Melua – 9 Million Bicycles
I am always looking for fast, hearty and healthy meals for breakfast. My kids love ramen, pho and pretty much any type of soup, so I decided to try it for breakfast. The jury results: kids LOVED it, but my hubby, not so much… This soup is very versatile as you can add in more of what you like and swap out ingredients (add chicken instead of pork or seafood). This is a great way to get protein, grains and veggies in your family for breakfast, lunch or dinner and it is fast to make, especially if you buy good quality wontons at your local asian grocery store or farmer’s market. By the way, did you know “there are nine million bicycles in Beijing?”
4 cups chicken broth
4 cups water
1 cup celery, diced
1 cup carrots, thinly coined
1 ½ cups broccoli florets
1 cup snap peas, ends removed
250 g steamed noodles (optional) or you can use dried vermicelli noodles, but you will need to cook them according to the package
20 frozen mini wontons – we use pork/ginger or chicken/cilantro – you can also make your own – see recipe below
2 tsp fresh ginger, minced
2 cloves garlic, minced
2 Tbsp soy sauce
1 Tbsp sesame oil
3 cups chopped bok choy or napa cabbage
8 slices Chinese barbequed pork or Canadian back bacon
1 green onion, chopped finely for garnish
6 eggs, boiled for 8 minutes and then cooled
3 or 4 shrimp (cooked) per bowl (optional)
In large pot, add chicken broth, water, ginger, garlic, soy sauce and sesame oil. Bring to a boil and add celery, carrots, broccoli and boil for 5 minutes. Add frozen wontons and cook according to package (usually about 5 minutes).
In meantime, in skillet, fry the pork/bacon until a bit brown.
In a separate large pot, bring water to boil and boil the eggs for 8 minutes, then run under cold water. Peel the eggs, when they are cool enough to handle. Set aside.
In 4 bowls, equally distribute the steamed vermicelli noodles. When the wontons are done cooking, add in the bokchoy/cabbage and snap peas. Let soak in hot broth for about 3 minutes. Then ladle the soup into each bowl on the noodles and let sit for 1 minute. Top with 1 – 2 eggs and 1 – 2 slices of ham/bacon and sprinkle with green onion. Serve with extra soy sauce or sriracha sauce.
If making your own wontons:
½ lb ground pork or chicken
3 Tbsp rice wine or dry sherry
2 tsp ginger, minced
2 tsp sesame oil
1 green onion, finely chopped
24 wonton wrappers
½ cup water chestnuts, finely chopped (optional)
Mix all ingredients, except for the wonton wrappers. Place 1 heaping teaspoon filling in center of a wonton wrapper. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner with water, and overlap with corner; press to seal. Keep filled wontons covered with dry towel, to prevent drying. These will take about 3 minutes to cook.