Copy Cat Blue Koi Wonton Soup

With the cold weather outside it is time to warm up from the inside! Perfect weather to try and perfect what I think is the best soup in Kansas City.  If you haven't been to the Blue Koi yet.....WHY?  Great place to grab wontons, (pan fried spicy ones are my favorite) lettuce wraps, and to die for wonton soup.  I really do think that this soup may have healing powers when you don't feel well.

I tried my hand at making these bundles of goodness and recreating the soup.  I think my husband and I both agree that this is a keeper.  So if you aren't feeling well, or would just like some good ol' comfort food for the soul...try this recipe out.

What you will need:

For the soup:

           7 cups chicken broth or stock

           3 thin slices fresh ginger

           4 cups fresh spinach leaves

           2 cups wide egg noodles or homestyle noodles

           Bean sprouts

           Pepper to taste

For the wontons:

            1/2 pound ground chicken

            2 scallions finely chopped

            1 Tbsp minced fresh ginger

            1 garlic clove minced

            1 Tbsp plus 1 tsp soy sauce

            1 tsp rice vinegar

            1/4 tsp sesame oil

            1/4 tsp salt & pepper

            1 tsp chili garlic sauce (the rooster sauce)

            1 tsp cornstarch 

            1 pkg. wonton wrappers (in the produce aisle....I know weird place)

  

In a large saucepan, combine the chicken broth and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat.
Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, chili garlic sauce and cornstarch and mix well.
Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a baking sheet lined with waxed paper and cover them loosely with plastic wrap.

Assembling the Wontons:
1. Place a wrapper flour side up on your work surface. Drop a small spoon of the meat mixture onto the wrapper.
2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
3. Using your finger, make an indentation in the middle of the filled wonton.
4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

Bring the chicken stock to a boil and add the noodles. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside, about 8 minutes. Add the spinach and cook until wilted, add pepper to taste.

Serve with bean spouts as a garnish.

Enjoy!