PORTIONS: 3
INGREDIENTS
1 tbsp. vegetable oil
1 minced garlic clove
1 tsp. minced ginger
½ cup diced onions
½ cup string beans cut in small pieces
2 cups chopped cabbage
1 cup sliced shiitake mushrooms
½ cup leeks cut in Julianne
1/3 cup sliced celery
½ cup bean sprouts
5 cups water or chicken broth
2 chicken bouillon cubes
¼ tsp. pepper
¼ tsp. salt
9 wontons
1 egg (optional)
METHOD
Heat up a pot with the vegetable oil.
Sauté, garlic, ginger and onions together.
Add string beans, cabbage, mushrooms, leeks and celery. Mix and cover.
Let it sweat for a couple minutes.
Add water, chicken bouillon, pepper and salt. Bring it to a boil.
Incorporate the wontons and let them cook at moderate heat for about 7
minutes.
Add bean sprouts and cook for a minute.
Mix egg yolk and egg white together. Do not beat the egg. Add to the
soup and lightly mix in.
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