A cold, blustery day is the perfect kind of day for hot, spicy won ton soup.

It's a cold, blustery day here.

The wind whips through the trees, smacking people in the face. The rain shows no signs of stopping.


It’s a perfect day for hot, spicy won ton soup. I made this with shrimp dumplings, but it would also be delicious with last column’s gyoza (drop them into the soup instead of frying).


2 teaspoons vegetable or coconut oil pantry

4 cloves garlic, chopped, divided


1 small (1-inch) piece ginger, peeled, minced, and divided

50 cents

3 tablespoons fish sauce

$2.50 for a 12-oz bottle

soy sauce


1/2 lb raw, peeled, de-veined shrimp, chopped finely


1 green jalapeño, finely minced

25 cents


1 medium shallot, minced

25 cents

4 green onions, sliced (reserve a few pinches for garnish)

$1 for a bunch

about 20 small, round won ton wrappers

$2 for a 12-oz. package

Total cost of ingredients:



Heat oil in a large soup pot over medium heat. Add half of the garlic and half of the ginger and cook for one minute, stirring. Add the fish sauce, 3 tablespoons soy sauce, and 6 cups of water. Stir well and taste. Add a touch more soy sauce if it’s not salty enough for you (or a touch more water, if it tastes too salty). Cover, increase heat to high, and bring to a boil. Once it boils, reduce heat to medium and let it simmer while you prepare the won tons.

In a mixing bowl, combine the remaining garlic and ginger, the shrimp, the jalapeño, the shallot, and the green onions. Add 1 tablespoon soy sauce and stir well to combine.

To roll the won tons, brush the edges of a won ton skin lightly with water (use a clean finger or a small pastry brush). Place about 3/4 teaspoon of the shrimp mixture in the center of the wrapper. Fold the wrapper in half and make five to six small pleats as you seal the wrapper together, pinching gently to ensure total closure. Repeat with the remaining filling and wrappers, until all the won tons are made.

Add the prepared won tons to the simmering broth. Cook for seven to eight minutes, until the wrappers are no longer doughy.

Divide between bowls (make sure each bowl gets an even number of won tons) and garnish with the reserved green onions.

Serve immediately.

Serves 4.

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