I love flavorful fusion mash ups, so I combined the idea of Northern China with savory won tons, but this is a little more hardy than traditional won ton soup. There is a lot more substance with the chicken thighs, mushrooms, and bean sprouts. The broth is China flavors in a bowl with garlic, green onion, and ginger. Now, Asian soups have broth without a lot of extras; this has chicken in abundance. I hope you like it.

4 quarts chicken stock
1 pound chicken meat
2 tablespoons ginger, diced
4 tablespoons green onion, divided
1 tablespoon garlic
1 teaspoon black pepper
1 tablespoon low sodium soy
1 tablespoon sugar
1 cup bean sprouts
1/4 cup mushrooms
1/2 pound sage sausage
12 won ton wrappers

In some oil brown chicken thighs on medium heat.

Add 2 teaspoons green onion, garlic, and ginger and cook for two minutes.

Add chicken stock. Cook for 1 hour until chicken is falling off the bone.

Add black pepper, sugar, and soy.

Cook for 20 minutes. Remove bones from the chicken.

Fill won tons with sausage (but don’t overfill) and fold into a purse.

Add bean sprouts and mushrooms to broth.

Add won tons and cook for 8 minutes.

Top with green onions and serve.