Serves 1
Directions
- 1Thinly slice your green onions.
- 2In a bowl, mix your kelp noodles with baking soda and lemon juice and let marinate for 10 minutes. Rinse the noodles with running water and let it sit for 15 minutes before completely draining.
- 3In a pot on high heat, add your green onions, ginger, minced garlic, chicken bone broth, sesame oil, soy sauce, white pepper, salt to taste, and a cornstarch slurry (cornstarch mixed with water).
- 4Add your shrimp and frozen wontons into the pot of soup and let it boil until cooked.
- 5In a bowl, add your soup, noodles, and top off with the shrimp, wontons, and fresh bok choy.
Ingredients
- 8 whole frozen mini chicken and vegetable wonton
- 1 tbsp ginger
- 2 tbsp garlic, minced
- 3 whole bok choy, whole
- 1 whole green onion
- 3 cup chicken bone broth
- 1/2 tbsp sesame oil
- 1 tbsp soy sauce
- 1/2 tbsp cornstarch
- 1 tbsp water
- 1/2 tsp white pepper
- 4 oz argentine red shrimp, raw
- 6 oz kelp noodles
- 1.5 tbsp lemon juice
- 2/3 tbsp baking soda
- to taste salt (optional)
Equipment
bowlpot
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