Wonton Soup or “Little Brain” Soup
Little pork and wonton noodle dumplings in a Asian chicken broth.
  1. Assemble ingredients.
  2. Create a slurry out of the potato starch and the water in a small prep bowl.
  3. In a bowl, combine ground pork, grated garlic, minced green onion, tamari sauce, sesame oil, red pepper flakes, potato starch slurry and salt and pepper. Mix well.
  4. Brush a little water onto a wonton wrapper.
  5. Add a small ball of pork to center of wonton wrapper.
  6. Pinch two corners together over the meat.
  7. Fold and pinch the two sides, creating a fan-like shape.
  8. Drop the wontons in a deep pot of lightly salted boiling water.
  9. Only cook the number of wontons you want to eat. I find between 5 and 7 is perfect for a single serving. Lay the rest on a cookie sheet and freeze! Once they are frozen, pop them into a freezer bag and only pull out what you need.
  10. In a separate soup pot, add 1 tsp of sesame oil and the chicken bouillon to the 6 cups of chicken broth. Bring to a simmer.
  11. As the wontons float to the top of of the salted water, move them to the chicken broth. Simmer in chicken broth for 10 minutes. Just before serving, add the green onions!
  12. Enjoy!