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Wor Wonton Soup (AKA Subgum Wonton Soup)
Wor Wonton Soup is a wonton soup with lots of vegetables, sliced chicken, roast pork, and shrimp added, to make a full meal in one bowl.
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 191 kcal
Course:
Soup
Cuisine:
Chinese-American Fussion
Ingredients
- 4 ounces boneless skinless chicken breast (or boneless skinless chicken thighs, thinly sliced)
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (plus 1 tablespoon, divided)
- 2 teaspoons water
- 6 ounces large shrimp (peeled, deveined)
- 24 frozen wontons
- 1 clove garlic (minced)
- 1/3 cup carrots (thinly sliced)
- 1 cup sliced baby bella or button mushrooms
- 2 cups baby bok choy (cut into 1-inch pieces, with leafy parts and stems separated)
- 6 cups chicken stock (or homemade pork and chicken stock)
- 4 ounces char siu (or Virginia ham, sliced into thin strips)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
Instructions
- Bring a large pot of water to a boil. Velvet the chicken by mixing it with the cornstarch, 1 teaspoon oil, and the water.
- Add the velveted chicken to the boiling water. Using your wok spatula, gently swirl the chicken in the water for 45 seconds, or until just cooked and opaque. Remove using a spider strainer or slotted spoon. Then add the shrimp. Again, cook them for 45 seconds to 1 minute (depending their size), or just until opaque. Take care not to overcook them. Remove from the boiling water and set aside.
- Drop the wontons into the boiling water, and cook for 6 minutes.
- Meanwhile, set your wok over medium-high heat. Add the remaining tablespoon of vegetable oil, the garlic, carrots, and mushrooms. Stir fry for 2 minutes, or until the carrots are slightly softened and the mushrooms are beginning to brown.
- Add the bok choy stems to the wok and stir-fry for another minute. Next, add the stock, and bring the soup to a simmer. Add the char siu (or ham), cooked chicken, and shrimp. Let the soup come back up to a simmer.
- Your wontons should be cooked by now. Remove them from the water using a strainer and distribute them among 4 bowls.
- When the soup in your wok is simmering, stir in the leafy portions of the bok choy, the salt, white pepper, and sesame oil. Stir, taste, and adjust seasonings as needed. Ladle the soup over the wontons and enjoy!
Cup of Yum
Notes
- Nutrition information is for soup ingredients; does not include wontons (see wonton recipes for nutrition facts).
Nutrition Information
Calories
191kcal
(10%)
Carbohydrates
9g
(3%)
Protein
21g
(42%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
36mg
(12%)
Sodium
852mg
(36%)
Potassium
604mg
(17%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
7055IU
(141%)
Vitamin C
55mg
(61%)
Calcium
154mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 191
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 36mg | 12% |
| Sodium | 852mg | 36% |
| Potassium | 604mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 7055IU | 141% |
| Vitamin C | 55mg | 61% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.