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Asian soup with Chinese ravioli
Preparation
45 min
Cooking time
20 min
Servings
4
Ingredients
- 25 ml (1 tbsp + 2 tsp) toasted sesame oil
- 180 ml (3/4 cup) shiitake mushrooms, coarsely chopped
- 1 garlic clove, minced
- 5 ml (1 tsp) fresh ginger, finely chopped
- 60 ml (1/4 cup) green onion, finely chopped
- 250 g (1/2 lb) lean ground pork
- 15 ml (1 tsp) fish sauce
- 1 egg, beaten
- Freshly ground black pepper
- 2 L (8 cups) chicken broth
- A few strips of fresh ginger
- 2 or 3 garlic cloves, peeled and crushed
- 36 won ton wrappers, thawed
- 125 ml (1/2 cup) green onion, thinly sliced
Preparation
- In a skillet, heat the oil over medium-high heat.
- Add the mushrooms, garlic and chopped ginger.
- Cook for about 2 minutes, stirring frequently.
- Add the green onion and stir.
- Remove from the heat and let cool.
- In a bowl, mix together the ground pork, fish sauce, egg, mushroom mix and pepper.
- Cover and refrigerate for about 1 hour.
- In a large cooking pot, place the chicken broth, ginger strips and garlic cloves.
- Bring to a boil and simmer for about 15 minutes. Pass through a sieve and set aside.
- Place a won ton wrapper on the countertop. Moisten the edge with a bit of water.
- Place about 5 ml (1 tsp) of pork stuffing on the centre.
- Fold the dough into a triangle.
- Seal the edge, pressing with your fingers.
- Moisten the two opposite pointy ends and fold them together towards the centre.
- Repeat the previous steps until all the stuffing is used.
- Set 16 ravioli aside and freeze the rest for future use.
- Bring the broth to a boil again.
- Add the ravioli and the green onion.
- Cook for about 5 minutes.
- Serve hot with soy sauce.
