Recipe: Beggar's Bundle Soup (serves 2)

BEGGAR'S BUNDLE SOUP

1/4 pound fresh shiitake mushrooms
1 tablespoon fresh ginger
1/4 pound sliced cooked ham
2 cups chicken broth
7 green onions, divided use
4 egg roll wrappers
1/2 cup sliced water chestnuts
1/3 cup fresh cilantro leaves
3 cups Napa cabbage

Trim bottoms off mushroom stems; rinse, drain and cut into 1/4-inch slices. Cut ham into thin slivers. Trim and discard root ends of green onions, cut off 4 longest green spears from onions and set aside. Chop remaining whites of onions and enough green to make 1 cup. Discard remaining greens.

In 5- or 6-quart nonstick pan over high heat, combine mushrooms, ham, 1/2 cup onions, drained and chopped water chestnuts, chopped cabbage, and ginger. Stir until mixture is slightly browned, about 8 minutes. Spoon into bowl.

Immerse green onion spears in hot liquid until just wilted.

Turn heat to low and set rack in pan above liquid. Spoon 1/4 of mushroom mixture into center of each egg roll wrapper (6-inch square). Bring corners together; tie with 1 green onion spear.

Gently set bundles side by side on rack, turn heat to high and steam bundles until slightly translucent and wrappers are firm, about 5 minutes.

With 2 large spoons, gently transfer 1 or 2 bundles to each of 2 soup bowls.

Add remaining broth and green onions to pan; bring to boil, then ladle into soup bowls with bundles, garnish with cilantro leaves.

Makes 2 servings
Source: Sunset Recipe Annual, 2000 edition