Shrimp wonton soup

This soup was really easy to make, but a bit time consuming. Worth it!

The broth was prepared in a crock pot. Water, chicken bouillon, and pork bones at high for 2 hours then low for 3 hours.

Shrimp was run under cold water for 10 minutes, de-shelled, and de-veined. Chopped and mixed with scallions, ginger, 1 tsp sesame oil, 1 tsp fish sauce, salt and pepper. Cover and chill for at least 1 hour.



Place 3-4 pieces of shrimp onto a wonton, and gather corners to the top and twist. My wontons were made from spinach wraps, although I don't really taste a difference. Cook in boiling water until wontons float.



Serve with sliced cabbage, onions, cilantro, and scallions.

Salt toasted tofu

Drain water from tofu. Wrap with paper towels and a kitchen towel, then place a pan on top. Let sit for 20 minutes.

In a large bowl, add corn starch, 2 tsp garlic granules, 1 tsp ground ginger, and 1/2 tsp salt. Toss in cubed tofu. If needed, add more corn starch so the tofu is completely covered.

Heat pan at medium high with canola oil. Cook tofu in batches, not too crowded. Some recipes call for cooking on each side for a few minutes. I cooked one side for 4 minutes, then continually stirred until all sides were golden. Place in separate bowl.

Heat pan at medium high with olive oil. Cook onions and garlic until soft, then add tofu. Toss in scallions until soft. Season if desired.

Dressing up a burger

Toasted bun, organic tomatoes, avocado, and caramelized onions (instructions below).


Heat pan at medium high with a generous amount of olive oil. Add sliced onions and stir so all are covered in oil. Cook, stirring every 10 minutes for 30-40 minutes. I added some salt and sugar, but that is not necessary.