Shrimp Won Tons with Shiitake Mushroom-Miso Soup

Ingredients

• 2 teaspoons sesame oil dark
• 2 teaspoons ginger fresh grated peeled
• 2  garlic cloves minced
• 0.3 cup green onions minced
• 2 tablespoons green onions sliced (1-inch)
• 0.3 pound ground pork lean
• 1 tablespoon soya sauce low-sodium
• 20  gyoza skins 
• 0.3 cup bell pepper red thinly sliced (1-inch)
• 3 tablespoons miso red (soybean paste)
• 2 teaspoons rice vinegar 
• 1 cup shiitake mushroom caps thinly sliced ( 3 ounces mushrooms)
• 0.5 pound shrimp peeled finely chopped
• 1  teaspoon loose tea green
• 6 cups water boiling
• 0.1 teaspoon pepper white

Equipment

• bowl
• sauce pan
• ladle
• whisk

Directions

1. To prepare broth, pour boiling water over tea bag in a large saucepan; steep 5 minutes.
2. Remove and reserve tea bag. Bring tea mixture to a boil.
3. Add miso, stirring with a whisk until blended.
4. Add mushrooms; bring to a boil. Reduce heat, and simmer 5 minutes.
5. Remove from heat; cover and set aside.
6. To prepare filling, cut open reserved tea bag, and pour out loose tea; chop, if needed.
7. Combine loose tea, minced onions, and next 8 ingredients (minced onions through garlic) in a medium bowl. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon shrimp mixture on half of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle.
8. Bring reserved tea mixture to a boil; add won tons, gently stir, and cook 4 minutes or until won tons float to the top. Ladle 5 won tons and 1 cup broth into each of 4 bowls. Divide bell pepper and onion slices evenly among bowls.
9. Serve immediately.
10. Note: Ground turkey may be substituted for the ground pork.