Snowmageddon Soup

With the impending snowstorm headed for the GTA tonight and into tomorrow, I thought we needed a meal that would keep us warm for a while. Enter the Snowmageddon Soup! This delicious recipe is easy to modify based on what is in your fridge, and what kind of meat you fancy.

In essence, this is a chicken wonton and vegetable soup, or as my grandmother would have called it, kreplach soup. The base itself has an Asian inspiration, as does the seasoning in the meat.

If I do say so myself, this turned out to be one of the best soups I’ve ever made, but it’s also one of those things that can’t be made by following an exact recipe- trust your tastebuds and season as you go along. Having said that though, here’s the recipe!

Chicken Wontons

300g (or so) lean ground chicken
1 tbsp low sodium soy sauce
3/4 tbsp toasted sesame oil
3 green onions, chopped
1 tbsp minced garlic
1.5 tbsp corn starch
package of wonton shells (I used King’s)
water (to dampen edges of wonton shells when folding)

photo 1

1. Mix all ingredients together (except wonton shells and water), then spoon a small amount of mixture into the centre of each wonton shell (lay them out on a sheet of parchment paper so that they don’t stick).

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2. Using a finger dipped in water, wet two edges of the wonton shell (two edges that meet), and fold into a triangle. Be sure to push air out, and press down hard on the edges to join them.

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3. Grabbing the two far corners of the folded wonton, wet the inside of one tip, and then join them together. Be sure that the edges are all still stuck together, so that the filling doesn’t spill out when cooked.

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photo 5

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4. Boil wontons in the soup for about 5-10 minutes, until chicken is cooked.

Asian Vegetable Soup

What I used:

3/4 tbsp and 1/2 tbsp toasted sesame oil
1/2 sweet onion, sliced and cut into small pieces
3-4 tbsp low sodium soy sauce (more depending on taste)
2 tsp minced garlic
approximately 12 cups chicken stock (I used chicken style consomme)
2 small portobello mushrooms, cut into pieces
3 large white mushrooms, cut into pieces
2 medium carrots, cut into small pieces
4 green onions, chopped
broccoli, cut into small florets
about 7 leaves of Chinese (Napa) cabbage, cut into thin strips
Vermicelli noodles (or udon, if you prefer)

1. Heat 3/4 tbsp of toasted sesame oil in a large pot. Add in sweet onion, and cook until translucent. Add in mushrooms until slightly softened.
2. Add chicken broth and bring to a boil. Then add in minced garlic, 1/2 tbsp sesame oil and soy cauce.
3. Reduce heat to medium, add in remaining vegetables and taste broth to see if it needs more soy sauce, garlic or sesame oil (you could also add ginger if you’re into that).

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4. Let soup simmer for a little while, then add in vermicelli noodles and wontons (using a spoon to drop them in), bring back just to a boil.
5. Reduce heat again, let wontons cook 5-10 minutes, and enjoy!

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