Healthy, Healing...Soup.

A few weeks ago, on a rainy afternoon after an intense spin class, my body craved a big bowl of healthy, healing...soup. That meant a a flavorful , healing broth packed with plenty of goodness to warm me up from the inside out, filled with some healthy delicious protein and delicious spring veggies.  After multiple requests for the recipe, here you go! Simple, easy and absolutely delicious.

WARM GINGER MISO BROTH + ROASTED WILD KING SALMON + BOK CHOY + SUGAR SNAP PEAS + ENGLISH PEAS + SHIITAKE MUSHROOMS

Prep Time : 15 min  |  Cooking Time : 20 min  |  Serves : 2

INGREDIENTS:

• 2 tsp sesame oil

• 1/2 a small yellow onion, minced

• 1/2 small leek, thinly sliced

• 4 garlic cloves, minced

• 1 tbsp fresh ginger, minced

• 2 tbsp tamari

• 4 c vegetable broth

• 2 tbsp white miso

• sea salt and fresh cracked pepper, to taste

• 2 tsp sesame oil

• 4 oz shiitake mushrooms, thinly sliced

• 1 baby bok choy, trimmed and divided

• 1 c sugar snap peas, trimmed

• 1/2 c english peas, blanched

• 1 tsp sesame oil

• 2-4oz pieces wild king salmon fillet

• 1 tbsp black sesame seeds

• 1 tbsp toasted sesame seeds

• 1 green onion, thinly sliced

DIRECTIONS:

1. Ginger Miso Broth: Heat 2 tsp sesame oil in a medium pot over medium heat. Add the onion and leek and cook for a few minutes until translucent and softened, but not browned. Add garlic and ginger and cook for 1-2 minutes longer, until fragrant and softened. Stir in the tamari to meld the flavors. Add the vegetable broth, bring to a boil and reduce heat to a simmer. Ladle 1 c of the broth into a small bowl and whisk in the miso until dissolved. Add miso broth back into pot and let simmer. Adjust seasoning with tamari or miso if desired.

2. Season salmon with salt and pepper and let sit to bring to room temperature.

3. Heat a medium skillet over medium high heat and add 2 tsp sesame oil until shimmering. Add shiitake mushrooms in a single layer and brown on each side, until cooked through. Remove from pan and set aside. Add bok choy and sugar snap peas and cook until lightly cooked through and beginning to brown in spots. Remove from pan and set aside with mushrooms.

4. Add 1 tsp sesame oil to same pan and heat until shimmering. Add salmon fillets and cook 3-4 minutes each side, depending on thickness. Remove from heat and let rest.

5. Assemble Soup: Arrange bok choy, sugar snap peas, english peas and shiitake mushrooms in two bowls. Pour broth over the top and place salmon in center. Sprinkle with sesame seeds and green onions. Serve warm.

It was a wonton afternoon

The weather man declared the sun was going to shine on our faces every day this week...he disappointed me.  It rained all day. Without a single beam resting on my cheeks.  But that's alright, Roald Dahl put it nicely, "...if you have good thoughts it will shine out of your face like sunbeams and you will always look lovely". And after leaving LA and living in this beautifully rainy city, I've learned to find my own sunbeams in times like this. I took those words and chose to take the rain as the perfect opportunity to shelter myself in my kitchen, get my hands dirty and play with the wontons I've been craving ALL week long. 

This recipe is light, comforting and incredibly easy.  I used a portion of the wontons for the soup, a portion as potstickers and a portion is hiding in the freezer to come back to enjoy in a week or so! And feel free to explore with different proteins and vegetables! You might surprise yourself when you look down at the tray filled with delicate little packages that YOU created.  Meditation in motion.  That's what cooking and creating is for me. 

HOMEMADE WONTON SOUP

A deliciously warming soup made with little homemade pork wontons simmering in a light chicken stock with Chinese vegetables.

Prep time: 30 mins | Cook time: 25 mins | Total time: 55 mins

Serves: 6 (with leftover wontons)

INGREDIENTS:

• 2 garlic cloves, pressed

• 1 tbsp ginger, finely grated

• 2 green onions, thinly sliced

• 1 1/2 tbsp oyster sauce

• 1 1/2 tsp siracha

• 1 tbsp sesame oil

• 1 c shiitake mushrooms, diced (~3oz)

• 1 c cabbage, finely chopped

• 1 lb ground pork

• few grind of fresh cracked pepper

• 30 2-inch wonton sheets

• 1 tbsp sesame oil

• 4 small garlic cloves, minced

• 1 tbsp ginger, finely grated

• 4 cups chicken stock or broth (you can use fish or vegetable stock as well)

• 4 cups water

• 3 oz shiitake mushrooms, thinly sliced

• 1 baby bok choy, thinly sliced

• 3 green onions, thinly sliced, 2-3 tbsp white miso paste, or more to taste

• 6 tsp sambal oelek, divided between bowls *optional

• 6 tsp tamari, divided between bowls *optional

• garnish with green onions and radish, thinly sliced

DIRECTIONS:

1. In a large bowl, combine garlic, ginger, green onions, oyster sauce, siracha, sesame oil, shiitake mushrooms, cabbage, pork and pepper. Using your hands, fold the ingredients into each other and until well combined.

2. Assembly of wontons: Place wonton sheets on a work surface with parchment paper. Scoop 1 tbsp of the pork mixture into the center of each sheet. Using your finger, line the edges of the sheet with water. Fold the dough into the center from each corner to create a little package, pinching the edges to seal. (if you are using circular wrappers, fold the sheet in half to create a half-moon/crescent shape). *

3. Heat 1 tbsp sesame oil in a dutch oven or stock pot over medium heat. Add garlic and ginger and cook until fragrant, stirring frequently, about 1-2 minutes.

4. Slowly pour in chicken stock and water, increase heat and bring to a boil. Add mushrooms and bok choy, reduce heat and simmer until mushrooms are tender, about 10 minutes. Add green onions and miso paste, stirring until dissolved, about 2 minutes, and adjusting miso for desired taste.

5. Increase heat and bring to a slow boil. Carefully drop in 12-18 wontons, depending on desired wontons per bowl and cook until wrappers are cooked through, about 5 minutes.

6. At the bottom of each bowl, add 1 tsp sambal oelek and 1 tsp tamari, if desired, and ladle soup into bowls.

7. Garnish with thinly sliced green onions and thinly sliced radishes. Enjoy!

*if freezing some of the wontons, place uncooked wontons in a single layer on a parchment lined baking sheet overnight in the freezer and transfer to freezer bags or airtight storage.