Oops, I Overslept Mini-Wonton Soup

Oops, I Overslept Mini-Wonton Soup | The Tish Kitchen | Food & Lifestyle Blogger

Oops, I Overslept Mini-Wonton Soup | The Tish Kitchen | Food & Lifestyle Blogger

I don’t get too many lazy days. Sundays are the best shot I’ve got to lay around or, treat myself to an afternoon nap.

Friday, I’m just glad it’s the weekend. Saturday, we are all over the place and like most people it’s a split between tasks, errands, duty and pleasure. I get stuff done and then try to grab some fun.

By the time Sunday rolls around, I just want to get cozy at home. So, after a lovely, social lunch out, I did a bit of food shopping before going home. I was wiped and thought, yes!, I can actually snooze a bit.

Or so I thought…

My catnap turned into a true hibernation. I slept over four hours! Suddenly its nearly 9:00 p.m. and I’m starving. I didn’t want to order take-out and was not in the mood for cold cereal. I poked around my freezer and pantry and made a fast dinner.

It’s not really a big recipe, and more of something I threw together fast. I had popped up a little video of it simmering and got some requests for how it was made. Now you can take a nap and still has a yummy dinner in minutes, too. Here we go!

Oops, I Overslept Mini-Wonton Soup

Ingredients

  • One tablespoon Cooking Oil

  • One Red Onion

  • One teaspoon chopped Ginger (Got it in a squeeze bottle? Perfect)

  • One half teaspoon chopped Garlic (Fresh clove or from a jar works)

  • One large Bok Choy or Six Baby Bok Choy

  • One box of Stock (Chicken, Beef or Veggie)

  • Two cups of Mini-Wonton (I bought mine, frozen, from Costco)

  • Toasted Sesame Oil (to taste - but very little is needed)

Instructions

  1. Heat a heavy bottomed pot and add the Cooking Oil.

  2. Dice your onion, and gently sauté in the pot until softened.

  3. Add the Ginger and Garlic and continue to sauté.

  4. After one minute, add the Bok Choy and stir till wilted, about two minutes.

  5. Add the box of Stock and stir.

  6. Increase the heat to medium for four minutes.

  7. Then, lower the heat to low-medium and add the Mini-Wontons.

  8. After three minutes the Wonton are softened, and the soup is ready.

  9. Add a drizzle of Toasted Sesame Oil, before serving.


    There’s your dinner in ten minutes, from a dead sleep. My mini-wonton had a Chicken and Cilantro filling. The broth was so fragrant with the Ginger and Garlic, and the Bok Choy was tender but still had a little crisp to it.

    It was a hot and a filling meal. It was tasty and better than take-out. Low in sodium, as I added none. You can add a few dashes of soy sauce, if you like.