Wonton Soup

• Fried Pork & Shrimp Wontons (24)
• 2 quarts chicken stock
• 2oz dried shrimp
• 1" piece of fresh ginger, peeled and sliced
• salt
• ground white pepper
• 1/2 lb baby bok choy, washed and chopped
• 2 scallions, green parts only, thinly sliced

Assemble wontons as directed.

In a medium pot, bring the chicken stock to a boil, then reduce to a simmer. Add the dried shrimp and ginger and simmer for about 20 minutes; the broth should have a faint but pleasant briny aroma at the end. Remove and discard the dried shrimp. Season the broth with salt and white pepper to taste.

Add the bok choy to the stock and simmer for another 2 to 3 minutes, or just until cooked. Remove the bok choy and set aside.

Bring a large pot of water to a boil. Add the wontons and boil for 4 to 5 minutes, or until the wontons are cooked through. Cut one open to check for doneness.

Ladle the broth into individual bowls and spoon the bok choy into each. Add the wontons to the bowls, sprinkle the scallions on top, and serve.

Makes 4 servings, 10 WW PointsPlus each.