{"id":27993,"date":"2013-01-04T23:46:26","date_gmt":"2013-01-05T04:46:26","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27993"},"modified":"2013-01-05T00:19:54","modified_gmt":"2013-01-05T05:19:54","slug":"sesame-soy-milk-soup-with-wonton%e9%a4%83%e5%ad%90%e5%85%a5%e3%82%8a%e8%83%a1%e9%ba%bb%e8%b1%86%e4%b9%b3%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27993&lang=en","title":{"rendered":"Sesame Wonton Soup
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Sesame Wonton Soup<\/strong><\/p>\n

I boiled some of the cilantro pot stickers I made the other day instead of frying and put them in this soy milk soup. The soup was flavored with Chinese chicken base, ginger, and lots of toasted and ground sesame seeds. This soup is hearty and very satisfying!!<\/p>\n

Sesame soy milk soup: ginger, Chinese chicken base, toasted and ground sesame seeds, salt, pepper, soy milk, green onion, hot pepper threads<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sesame Wonton Soup I boiled some of the cilantro pot stickers I made the other day instead of frying and put them in this soy milk soup. The soup was flavored with Chinese chicken base, ginger, and lots of toasted and ground sesame seeds. This soup is hearty and very satisfying!! Sesame soy milk soup: […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7,12],"tags":[],"class_list":["post-27993","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27993"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27993\/revisions"}],"predecessor-version":[{"id":28012,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27993\/revisions\/28012"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}