When You're Wonton Some Soup | Little Cloud In The Valley

So I know it’s summer but for some reason, I was really craving soup. Like yummy, warm, and simple soup. I had frozen pork and green onion wontons in the freezer and so I was like, yup, this is happening.

I was also lazy so I didn’t want to make it super complicated or time-consuming. And I was hungry and needed to eat sooner than later. So, here’s what I put into this “home-made wonton soup”:

Mushrooms. I sliced a carton of brown Bella mushrooms (had this in my fridge already—you could totally buy the pre-washed and sliced mushrooms)
Fresh ginger. I also sliced up some fresh ginger. I think it’s up to you to decide how much ginger to put in. I put in probably 4 or 5 slices of ginger (making sure to crush them a bit so that the flavor would seep out)
Garlic. I sliced up about 3 cloves of garlic. Again, I chose to slice them so I could easily identify them in the soup. You can take them out before you serve or eat ‘em up!
Frozen wontons. These I left in the freezer until I was ready to cook them!
Spinach. The BF always has a box of spinach in the fridge for easy-to-make salads and so I took some to put a bit of green in the soup.
**Scallions** I didn’t have any on hand so I didn’t put any in, but if I planned to make this ahead of time, I would totally get some. I just like the color they add and the flavor.
Chicken broth/bouillon cubes. For the broth, along with water. How flavorful you want your broth to be? Up to you!
Bay leaves. One or two should be good but can definitely be done without. I just like the smell and it reminds me of meals my mom makes.
Salt & Pepper. To taste. Duh.

To make the soup, I filled a pot with equal parts water and liquid chicken broth (had some in the fridge). I also have bouillon cubes and I would recommend having some in your pantry to add to the soup base to taste. If I recall, I added 1 cube. I wanted to keep the broth relatively plain this time around. I also added some freshly ground pepper. I then added in the ginger.

In a separate pan, I cooked the mushrooms for a bit. I wanted to bring out their flavor and add a bit of salt. I also ended up putting the garlic slices into the mushrooms when they were already sweaty. I then put those on the side. Then, in that pan, I fried A BUNCH of wontons. I knew I wanted a ton in the soup so I just dumped a bunch in the pan with some oil. I wanted to get a bit of brown on the skins. Again, when finished, I put them to the side.

When the broth was tasty, I went ahead and turned down the head to low/medium and added in the mushrooms and garlic mix. Then, I put in the wontons and let them all mix together for a few minutes. When I was about ready to serve the soup, I added in the spinach. I wanted to spinach to be freshly wilted and not overly soggy. This is when I would add the scallions too—again, I like the freshness and crisp of them in my soup.