Wonton Soup
User Reviews
5
Wonton Soup
Description
This Wonton Soup recipe starts by preparing a filling of ground pork, diced shrimp, garlic, ginger, Chinese cooking wine, green onions, tamari, sesame oil, rice vinegar, and salt. The filling is mashed to break down shrimp pieces and achieve a smooth yet textured consistency. Small portions of filling are wrapped in wonton wrappers, sealed using water, and folded into shapes such as triangles or a more decorative "nurse's cap." The sealed wontons can be frozen before cooking.
The broth is prepared with neutral oil, minced garlic and ginger, then simmered with chicken broth, miso paste, tamari, sesame oil, rice vinegar, salt, julienned carrot, shredded cabbage, and sliced green onions. The wontons are cooked in the broth until tender and cooked through, resulting in a rich, layered flavor profile with a delicate balance between meaty filling and umami broth.
The textured filling, combined meats, and aromatic broth create a soothing and satisfying soup. Vegetables add texture and freshness. The broth base with miso and tamari provides a deep, savory flavor that complements the delicate wontons.
Freezing assembled wontons before cooking extends storage life up to a couple of months, but it's recommended to avoid freezing if using previously frozen shrimp for best texture. The recipe highlights versatility in folding shapes and careful seasoning of filling and broth components for desired balance.
Ingredients
- wonton wrapper frozen or homemade, use 30
- For the Wontons:
- 6 ounces ground pork
- 4 ounces Shrimp peeled and deveined, can use all pork if preferred
- 2 teaspoons garlic , finely minced
- 2 teaspoons ginger finely minced, fresh
- 1 1/2 tablespoons Chinese cooking wine or sherry or mirin
- 2 green onions , finely chopped
- 1 tablespoon tamari (or soy sauce)
- 1 1/2 teaspoons sesame oil toasted
- 1 teaspoon rice vinegar
- 1/2 teaspoon salt
- 30 wonton wrappers
- For the Broth:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 tablespoon garlic , very finely minced
- 1 tablespoon ginger very finely minced, fresh
- 10 cups chicken broth quality
- chicken broth we highly recommend Aneto 100% All-Natural Chicken Broth
- 1 tablespoon yellow miso paste
- 1 tablespoon tamari (or soy sauce)
- 2 teaspoons sesame oil toasted
- 2 teaspoons rice vinegar
- 1 teaspoon salt
- 1 1/2 cup carrot julienned
- 1 cup green cabbage shredded, or Napa cabbage
- 4 green onions , sliced
Instructions
- To make the wontons:Combine all the wonton ingredients (except for the wrappers) in a large bowl. Use a potato masher to mash the mixture, breaking down the pieces of shrimp until you get small chunks. Continue mashing until you get a smooth texture but not to the point where it's a paste.
- Keep the wontons in the package so they don't dry out or place a slightly moist towel over them. Place a wonton wrapper in the palm of your hand and spoon about 1/2 tablespoon of filling onto the center of each one. Have a bowl of water handy. Dip your other finger in the water and trace around all sides of the wrapper to moisten them. You make can fold the wontons several ways according to your personal preference: Make a simple triangle by folding one corner over the other and pinching to seal the edges; for a little fancier design pull each corner of the triangle down so they overlap and press to seal (resembling a nurse's cap); or place the wonton in the palm of your hand with the filling in it, wet the edges and draw all the edges together and twist to seal (resembling a drawstring money bag). Repeat the process for the remaining wontons. SEE NOTE about freezing them.
- To make the soup: Heat the oil in a stock pot and fry the garlic and ginger for 1-2 minutes until soft, then add the chicken broth, tamari, rice vinegar, sesame oil, and salt. Bring to a boil, cover and simmer for 10 minutes. Add the carrots and cabbage and simmer for another 5 minutes. Add the wontons, yellow miso paste and green onions and simmer for another 5 minutes (6-8 minutes if using frozen wontons). Add salt to taste.Note: Alternatively some people cook the wontons separately in water, then place the cooked wontons in a bowl and ladle the broth over to serve the wonton soup. Do whichever you prefer.
- Ladle the soup into bowls and serve hot.
Notes
- After assembling wontons, freeze them on a single layer before storing in bags to keep fresh up to two months.
- Avoid freezing if shrimp used are already frozen to preserve filling texture.
- Use quality chicken broth to enhance the depth of the soup's flavor.
- Different folding techniques can be used for wontons depending on preference or occasion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 1365mg | 57% |
| Potassium | 633mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5475IU | 110% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 93mg | 9% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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