This is an original recipe bursting with flavors!
Prep time: 45 minutes
1 quart chicken stock
1 cup rice wine vinegar
3 tablespoons soy sauce
3 tablespoons honey
¼ cup creamy peanut butter
½ cup sugar
1 cup coconut milk
½ cup water + 3 tablespoons corn starch
2 tablespoons fresh ginger
1 cup chopped celery
1 cup chopped sweet onions
1 cup chopped carrots
¼ cup chopped green onions
2 tablespoons red pepper flakes
12 ounces firm tofu cut into ¼ inch squares (or use 12 ounces each of: chicken, beef, pork, or shrimp)
Salt and pepper to taste
Black and white sesame seeds to garnish
6 ounces won ton wrappers, cut into thin strips
In a medium sauce pot over medium heat, place the chicken stock, rice wine vinegar, soy sauce, honey, peanut butter, sugar, and coconut milk. Stir with a whisk until all of the ingredients are incorporated.
Next, add the corn starch mixture, stirring constantly, until the soup becomes thicker, and shiny. At this point add the chopped celery, carrots, both types of onions, and red pepper flakes. Place the soup on low heat.
Bring a small pot of salted water to a boil. Add the won ton strips, stirring constantly. After three minutes, strain, and add the cooked won tons to the soup. Place the tofu in the soup; adjust the seasoning with salt and pepper.
Garnish with toasted black and white sesame seeds.
Chef Chuck Kerber