20141123
wonton noodle soup
made wonton noodle soup loosely following this recipe:
http://www.seriouseats.com/2014/04/chinese-noodles-101-how-to-make-wonton-noodle.html
soaked mushrooms in cold tap water for a few hours. reserved soak water.
rinsed, boiled for 10 min in sugar and cornstarch. that did cook it a bit, but I should have added some salt to the shittake mushrooms — they are bland by themselves.
par boiled bok choi for 30 s – 60 s.
to make broth – use reserve mushroom water. add garlic, ginger, salt, black and white pepper, and soy sauce. Makes a decent, but not amazing broth. It misses the umami of real broth made with marrow and whatnot.
I made more broth each time by just adding garlic powder, ginger powder, salt, black and white pepper and soy sauce. Makes a heavy, ramen-esque broth.
Successful first attempt. Parents had lots of praise and ate lots of it. I have ideas on how to make it better next time. Better broth. Cook the green onions a little bit more, too much fresh green onions is not that good. Salt the mushrooms. Use fresh wontons.
-Isaac