My sister Nikki sent this text to our family last week: “That agent, ____, offered me representation today. I’m so excited!!!” Some of you may remember the post where I bragged about how Nikki’s novel won the Grand Prize for All Categories at a writing conference she attended. Well now she’s all growed up and has an agent of her own! She’s one step closer to getting published!! Her news induced an epic family texting war, a few of us mostly in the game to annoy the crap out of our siblings at work. The issue was who had texted Nikki back to congratulate her first (I’m in green): (For the record guys, I was first.) But anyway, back to Nikki’s awesome news. Getting signed with an agent is BIG. She’s been working hard for this for a long time. To share her excitement, this week she is hosting a $35 Barnes and Noble giveaway on her blog. Her novel is a mystery, so naturally you have to solve a (simple!) clue to enter. Click here for the clue to guess her agent’s name (and see naked people celebrating!) Congratulations Nikki!!!
Wonton Soup Recipe with Frozen Wontons
Let me introduce you to My New Favorite Dinner. I have made this soup 4 times already since I discovered it a few weeks ago, and obviously I cook a lot, so that’s saying something. It’s amazing, and it literally takes 10 minutes. I got the recipe from the lovely Liz over at The Lemon Bowl. She calls it 5 minute Wonton Soup, but I’m knife-challenged and it takes me 5 minutes just to mince ginger, so I upped it to 10 minutes. But I promise it is super fast.
Ready in 10 minutes. See ya later 30 minute meals, we’re making dinner so fast it should be illegal (I’m kidding, please nobody make it illegal). Made with pantry ingredients. Your decently well-stocked Asian pantry comes to the rescue again, plus a couple things from a freezer and some baby spinach. So easy to modify. Don’t have spinach, but you’ve got carrots? Great, we’re in business. The same can be said for almost any leftover veggies hanging out in the fridge. Packed with flavor. Ginger, sweet chili sauce, soy sauce, sesame oil, rice vinegar. We are talking alllll the salty/sweet/spicy flavors your heart desires.
And adaptable! That’s the best part, besides the awesome flavor. Liz’s version has kale and mushrooms, I used spinach and peas. Take a look in your veggie drawer or freezer and throw in whatever you have. Add rice or noodles to beef it up if you want. Green onions, carrots, or sesame seeds would be great additions. You can add several dashes of sriracha or any hot sauce in lieu of sweet chili sauce. Or just leave it out. (I mean, if you’re a wuss.) If I keep wontons in my freezer (which I most certainly will now!) I usually have everything on hand to make this soup. It’s an oh-crap-I-forgot-dinner-again lifesaver. (Forget is the wrong word. More like “I’m-in-denial-about-dinner-again.”) Check out Liz’s post on How to Stock Your Pantry for Asian Cooking if the ingredients don’t look familiar to you. Asian cooking is a flavorful way to eat healthy.
Easy Wonton Soup Ingredients
Here’s a quick list of the ingredients in this recipe so you can add them to your shopping list. Scroll down to the recipe card below for full ingredients and instructions!
How to Store this Wonton Soup Recipe
Wonton soup can be stored in an airtight container in the fridge for up to 4 days. Don’t add the chopped cashews until you’re garnishing individual bowls or they’ll get mushy.
How long to boil frozen wontons
Frozen wontons make a FAST soup, because they only need to be boiled for 3 minutes. This is true even if you’re making them by themselves and not adding them to a soup. Easy Sesame Noodles with Spring Veggies « add any veggies you want, these noodles are so incredibly good. Copycat P.F. Chang’s Lettuce Wraps « just as iconic at home as they are at the restaurant. Asian Pork Tenderloin (Slow Cooker) « If you’re a carnivore like me this is where it’s at. Marinated Asian Cucumber Salad « fresh! Light! Ideal for your soup and salad combo. Banh Mi Sandwich « have you ever had a banh mi? One of my favorite sandwiches ever. Sheet Pan Chicken Fried Rice « I love fried rice, and I love how easy it is to make on one pan. I don’t recommend freezing this soup – you’d have to re-freeze the wontons and peas. Fortunately, this is a ten-minute soup, so just keeping the frozen wontons and peas on hand ensures a quick meal when you need it. Facebook | Pinterest | Instagram
