Save the prep time needed for stuffing wontons individually and serve this soup with wonton crisps on the side. Aromatic “five-spice powder” is a pleasing combination of ground star anise, fennel seeds, peppercorns, whole cloves and cinnamon stick, found in most supermarkets or Asian specialty stores.
Recipe (and photo) from Foodland Ontario, foodlandontario.ca.
Prep Time: 20 minutes Marinating Time: 15 minutes to 1 day
Cooking Time: 30 minutes
Makes 4 servings
500 g Ontario pork tenderloin or boneless skinless Ontario chicken breast
1 tbsp (15 mL) minced Ontario garlic; 1 tbsp (15 mL) minced fresh gingerroot
1 tsp (5 mL) Chinese five-spice powder (or 1/2 tsp/2 mL ground cinnamon and pinch ground cloves)
2 tbsp (25 mL) each sesame oil and sodium-reduced soy sauce
2 tbsp (25 mL) Ontario honey
5 cups (1.25 L) no-salt-added chicken broth
2 tbsp (25 mL) cornstarch
2 tbsp (25 mL) each rice vinegar and cold water
1 Ontario egg, lightly beaten
1-1/2 cups (375 mL) thinly sliced Ontario cabbage
2 cups (500 mL) stemmed Ontario shiitake mushrooms, thinly sliced (100 -125 g pkg)
Salt and freshly ground black pepper (optional)
Wonton Crisps:
2 tbsp (25 mL) vegetable oil (approx)
8 wonton wrappers, halved into triangles
Garnish:
Half Ontario red onion, thinly sliced
1/4 cup (50 mL) Ontario cilantro (coriander) Leaves
Hot sauce, such as sriracha or chili oil (optional)
Trim off silverskin from pork tenderloin. Slice thinly across the grain into bite-sized pieces.
In large bowl, combine pork, garlic, ginger, five-spice powder, sesame oil, soy sauce and honey. Cover and refrigerate for 15 minutes or up to 1 day.
In large pot, bring broth to boil over medium-high heat; stir in seasoned pork. Return to boil; cook for 3 minutes.
In small bowl, whisk together cornstarch, vinegar and water. Add to boiling broth, stirring while returning to boil. Add egg; stir for 2 minutes. Reduce heat to medium-low; add cabbage and mushrooms. Remove from heat. Season with salt and pepper. Set aside.
Wonton Crisps: In small skillet, heat oil over medium heat, adding more to make a 1/4-inch (0.5 cm) layer, if necessary. Add a few wonton triangles at a time; cook for about 30 seconds per side, using tongs to flip over, until crisp and lightly browned on both sides (being careful not to burn). Drain on paper towel. Adjust heat and add more oil as needed.
Ladle soup into bowls; garnish with onion, cilantro, hot sauce and wonton crisps alongside.
Nutritional Information:
1 serving
PROTEIN: 33 grams
FAT: 22 grams
CARBOHYDRATE: 34 grams
CALORIES: 462
FIBRE: 2 grams
SODIUM: 455 mg
