Like the recipe submitter, I'm also not one to measure things, so I used my own amounts and added a little ginger, garlic powder and soy sauce to the chicken broth. Since I used chicken base instead of broth (which results in a cloudy broth) it likely wouldn't have mattered had I just went ahead and boiled the wontons in the broth (I boiled the wontons in water per popular review advice). I used slivered cabbage in lieu of bok choy and omitted the shrimp. It was flavorful and I'll definitely be making this again. Next time, I will decrease the sesame oil a bit and add more garlic, but overall, a very "tweakable" recipe, which is just up my alley. However, I did notice this recipe is nearly identical to the Nasoya brand wonton wrappers, so I found myself looking at the AR specifications and also looking at the directions on the Nasoya package. No matter, it's still good. My 4 1/2 DD and I are HUGE fans of this soup. DH....not so much. I will freeze the leftover pork filling and the wontons, but separately so I'll be ready for another batch the next time the craving arises.
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Like the recipe submitter, I'm also not one to measure things, so I used my own amounts and...