Wonton Soup
"Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately...."
INGREDIENTS
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1 tablespoon vegetable oil
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1 tablespoon plus 1 teaspoon minced garlic
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2 tablespoons finely chopped fresh ginger
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1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
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10 cups canned low sodium chicken broth
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1/2 pound ground pork
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1 egg yolk
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2 teaspoons soy sauce
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1 1/2 teaspoons rice wine vinegar
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1/2 teaspoon sesame oil
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1/4 teaspoon crushed red pepper
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About 30 wonton wrappers, thawed if frozen
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1 1/2 cups thinly sliced bok choy
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1/2 cup sliced shiitake mushroom caps
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1/4 cup sliced bamboo shoots
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