lazy sort of won ton soup

there's something very satisfying about won ton soup. i love the broth, the meaty yumminess, and the delicate wonton wrappers. it's not too heavy, not too light; it's just right.

unfortunately, i'm way too lazy to learn how to make won tons right now. as a result, when i want won ton soup, i (or often, the geek) must go out and pick some up. when i saw this recipe in real simple, i thought it would be an easy way to satisfy my craving. afterall, it has all the things i love about won ton soup. brothy goodness- yep; elements of the meaty won ton filling- uh-huh; won ton wrappers- yes. yay!


adapted from real simple's thai pork noodle soup recipe. an added bonus- this was listed as as a 'budget-friendly' recipe.


equipment
large saucepan or pot

ingredients
2 tablespoons canola oil
3 scallions, thinly sliced, white and green parts separated
3 cloves garlic, minced
1-inch piece fresh ginger, sliced
1 pound ground pork
1/2 pound baby portobella mushrooms, thinly sliced
kosher salt
4 cups low-sodium chicken broth plus 2 cups of water (or 1 knorr chicken stock gel pot plus 5 1/2 cups of water)
1 tablespoon soy sauce
4 ounces wonton wrappers (about 10), sliced into 1/2-inch strips
chopped cilantro leaves, for serving
sriracha, for serving
lime wedges, for serving (if you want a thai twist)

directions

1. over medium-high, heat canola oil in saucepan. add garlic, scallion whites and ginger and heat until fragrant (about 30 seconds).
2. add ground pork and cook, breaking it up with a wooden spoon. once the pork is browned and completely cooked (6-8 minutes), add mushrooms and 1/2 teaspoons of salt. stir frequently and cook until mushrooms are tender (about 3 minutes).
3. add the broth, water, and soy sauce and bring to boil. 
4. add won ton strips and reduce to simmer. simmer 2-3 minutes until the won ton strips are tender.
5. remove ginger slices.
6. ladle soup into bowls and serve with scallion greens and cilantro as garnishes and sriracha and lime wedges (optional) on the side.

serves 2 as a light meal or 4 as a starter.

notes:

• to make this a bit healthier (but sadly, a little less savory), i refrigerate the soup overnight after step 3. this allows the fat to solidify. after skimming the fat off, i bring the soup back to a boil and continue with step 4.
• if i haven't planned this in advance and don't have the option to refrigerate overnight, i'll try to skim the oil off the top of the broth. this takes a bit more time than skimming the solids.
• possible additions: shrimp (love pork & shrimp wontons), baby bok choy.