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Crayfish Wonton Soup

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

Crayfish Broth:
4 pounds quartered onions
4 pounds quartered tomatoes
12 ounces sliced ginger root
8 ounces cilantro stems
12 star anise pods
8 pounds live crayfish, deveined
1/2 cup Kikkoman Soy Sauce
4 teaspoons red chili paste
salt, as needed

Sautéed Mushrooms:
1/4 cup peanut oil
1/4 cup Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 1/2 pounds sliced stemmed shiitake mushrooms
4 teaspoons minced garlic

24 wonton wrappers, each cut into 4 triangles
3 pounds baby spinach or julienned bok choy
1 1/4 pounds julienned carrots, blanched al dente

directions

To make Crayfish Broth: In large stockpot, combine onions, tomatoes, ginger, cilantro and star anise; cover with 12 quarts cold water. Bring to a boil; add crayfish. Return to a boil; reduce heat and simmer 15 minutes, skimming off any foam from top. Strain broth; reserve crayfish.In a clean pot, bring broth to a boil; reduce heat and simmer until liquid is reduced to 6 quarts of flavorful broth. Add soy sauce and red chili paste; season with salt. Shell crayfish tails; chill shelled crayfish and broth separately until needed. (Yield: 24 cups broth and 3 cups crayfish tails)

To make Sautéed Mushrooms: In large sauté pan, heat peanut oil and sesame oil over high heat until hot. Sauté mushrooms until browned; remove from heat. Stir in garlic. (Yield: 3 cups)

For each serving, to order: In small saucepan, bring 1 cup Crayfish Broth to a boil. Add 2 tablespoons Sautéed Mushrooms, 4 wonton triangles (1 at a time), 1/2 cup spinach and about 2 tablespoons julienned carrots. Simmer until wonton triangles are cooked. Add 2 tablespoons crayfish tails. Pour into soup bowl.

Recipe by Chef Susan Spicer, Bayona, New Orleans, LA

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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