apr 2, 2020

Lorraine’s Traditional Broth

This beguiling broth simmers on the stovetop throughout Lorraine’s dumpling classes, ready to be served with her students’ handmade wontons in a shared celebratory meal. We love to see our staff and guests return to the stockpot again and again, until the last glorious spoonful is gone.
The nourishing liquid is a fine meal all on its own. For something heartier, add chopped vegetables and simmer until they’re softened, but not yet mushy. You could also add leftover noodles or rice or other cooked grains. Or cook some right in the broth.
Of course, you might also like to add store-bought wontons. (We recommend cooking them separately according to package instructions before serving them with the broth.) To experiment with making homemade wontons, head on over to Lorraine’s charming website, where you can learn from her many videos.
Remember to Email us if you have any questions. We’re here to help.

Traditional Broth

with Ginger, Scallions and Shiitake Mushrooms

Author Lorraine Witte

Adding chicken feet to this broth gives it a luxurious texture (and they're also great for your skin and joints!). You can find them in the freezer section of some grocery stores, or ask at the butcher's counter.

Yield   2½ quarts


10 cups water

One (4-lb) chicken, or a combination of chicken bones & parts

10-12 large dried Chinese (shiitake) mushrooms

6 pieces fresh ginger the size of a quarter, smashed lightly with the flat side of a knife

6 whole scallions, lightly smashed, ends trimmed

1 cup rice wine or sake

Kosher salt

½ lb baby bok choy (optional), for serving


1. Place the water, chicken, dried mushrooms, ginger and scallions in a large pot and bring to a boil. Reduce the heat to low, then simmer for 1½ hours, skimming the surface periodically to remove any impurities (foam). Add fresh water to the pot as needed to keep the liquid level constant.
2. After one hour of simmering, extract the mushrooms from the pot and allow them to cool a bit. Remove and discard their stems, then slice the mushroom caps thinly. Set them aside - they will be used later as garnish.
3. Add the rice wine or sake and 2 teaspoons salt, then simmer the broth for another 30 minutes. Stir, taste, and season with additional salt if needed.
4. Remove the chicken parts from the soup. Strain the broth through a fine mesh strainer, discarding the scallions and ginger. Skim to remove excess fat from the broth.
5. To serve, add the baby bok choy to the simmering, strained broth 15 minutes before serving and cook until tender. Remove the bok choy from the broth and quarter them lengthwise. Serve one or two pieces, along with a few of the reserved mushroom slices, atop each soup bowl.