Asian Wonton Soup

Garlic, Fresh Ginger, Chinese noodles, Wontons...this soup is light and tasty.

Fast. Easy. Light.

Not sure what else to say about this soup, so I will sing: "La la la la la...gotta love this soup, la la la...sip it with a spoon, it'll be gone soon...la la la la la."

Did you like my song?

If not, maybe you will like the soup better?

So here is the recipe:

2 Tb oil
1 bunch of green onions
3-4 or maybe even 5 cloves of garlic, minced
1-2 Tb fresh minced ginger
2 yellow bell pepper, chopped
3 large carrots, quartered and chopped
4-5 cups chicken broth
8 oz dried Chinese noodles (or you can use whole wheat spaghetti)
4 Tb soy sauce
1 Tb rice vinegar
3 cups of wontons (I got mine at Costco)
*If you don't want wontons and want to keep more veggies in the soup: add 3 cups sliced bok choy instead.
Fresh cilantro

Heat oil in large saucepan. (I like to cook all in the same pan...less dishes). So use the same pan that you will cook your soup in. Add your bell peppers and carrots, season with salt and pepper and cook for 2 minutes. Then add your green onions, garlic and ginger and cook for another 5 minutes or so, until your peppers are turning golden brown.

Add broth, noodles, soy sauce, vinegar wontons or bok choy (or if you want to add them both: do this...add 1 1/2 cups of each, there you go...now everyone is happy). Bring to boil over medium-high heat. Cook till noodles are tender, about 3-5 minutes. Garnish with chopped cilantro.

"La la la la la...our recipe is done, now wasn't that fun...la la la. Enjoy your soup, don't forget your spoon...la la la la la."