Maybe it’s the doldrums of January, but I just have not felt like cooking lately. Nevertheless, the family needs to get fed (so annoying how that never changes), and take-out every night isn’t really an option. To get by I’ve been putting together semi-plausible meals using pre-made ingredients. One of my favorites is wonton soup. Basically I dump chicken stock into a pot with frozen dumplings and whatever veggies I might have on hand. Soy sauce or Chinese five-spice (this is the only place I’ve ever used it) dresses it up a little. And actually, everybody in the family loves it.
For a more formal “recipe”, you might try this, adapted from allrecipes.com. I think the addition of one can of beef broth adds a little depth of flavor. And I’d love to hear what others make for their “faking it” meals.
Recipe’s after the jump.
4 cups chicken broth
1 cup beef broth
2 carrots, sliced
3 green onions, chopped (tops included)
1 package frozen wontons
1 (5 ounce) bag fresh baby spinach leaves or fresh bok choy
1/2 teaspoon Chinese five-spice powder
1. Pour the chicken and beef broths into a large saucepan and bring to a boil over high heat. Add the water chestnuts, green onions, and frozen wontons and cook until the wontons are cooked through and floating, 2 to 3 minutes.
2. Remove from the heat and stir in the fresh spinach. Cover the soup and let the spinach steam and soften in the hot soup for 2 minutes.
3. Season with Chinese five spice and salt.