The weather in San Francisco has been incredible these past few days…70 degrees in January incredible….
One of my favorite things to eat in warm weather is soup. I know it sounds strange, but I love soup even more during the summer than I do in the winter.
So after a walk home that typically requires a winter jacket, scarf, and occasionally a hat (I’m from Massachusetts and admit I’ve totally whimped out on anything below 55 degrees), but required no jacket at all today, I made a chicken-cilantro wonton soup for dinner. I love this soup because it’s filling, full of vegetables, and takes very little time to whip up. The soup is also perfect for cold days – a hot bowl of this soup, full of Asian flavors that blend together perfectly, really hits the spot. I came across this recipe from Liz Della Croce’s blog, The Lemon Bowl, while looking up ways to get rid of the bag of frozen wontons I bought on a whim at Trader Joes. I now buy frozen wontons quite often to make this soup! I’ve also used a brand from Whole Foods – really you can use any flavor/brand. Maybe one day I’ll make my own wontons (that disaster will be posted here I promise). The original recipe does call for noodles in addition to wontons, however, I omitted them to lighten the soup up a bit. Also, this soup can get pretty salt-intense, so opt for the low-sodium versions wherever possible. You can always add salt but you can’t remove it!
- 16 frozen wontons (filling of your choice)
- 8 oz sliced mushrooms
- 4 cups spinach
- 6 cups chicken low sodium chicken broth
- 1 cup water
- 3 tablespoons low sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves minced garlic
- In a soup pot, combine sesame oil, chicken broth, water soy sauce, rice vinegar, and garlic. Bring to a boil, stirring frequently with a whisk.
- After liquid comes to a boil, add mushrooms. Simmer for 4 minutes. Add spinach and frozen dumplings. Simmer for 3 minutes. You want the dumplings to be warmed through, spinach wilted, and mushrooms tender.