WONTON SOUP

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.