The first of many recipes from my starving artist cookbook, this is one of the most fun to make. ~Hudgens

Gu Kaizhi won ton soup with noodles feeds 6 people

• 10 oz. ground pork [swap 5oz shrimp if you can afford]
• 2 tablespoons pork or bacon fat, minced
• 4 dried shiitake mushrooms, soaked and minced
• 10 green onions tops
• 1 sm. egg white
• pepper to taste
• 1 package wonton wrappers
• 1 tsp brown sugar
• 2 tsp of low sodium soy sauce
• 6 cups chicken stock & 6 cups of Water
• 2 slices fresh ginger, peeled & the juice of 4 slices of fresh ginger

Combine 8oz of raw meat, fat, mushrooms, ¼ of chives, brown sugar, soy sauce, and liquid ginger and chill. Skillet and darken the remaining 2oz of meat with pepper and light soaking of apple juice if you wish then put to side. Assemble the wontons and seal the tops with the liquid egg white. Heat the stock with the ginger slices. Slice in long strips and add the leftover wonton wrappers as mock noodles. Then add a handful of wontons at a time for 4 or 5 minutes until the bob to the surface, fully cooked. Divide the broth (remove the ginger slices!), noodles, and wontons between the serving bowls. Let cool for 5 min. Serves 6 or three large single servings for a hearty meal.