Simple Wonton Soup
photo by clubfoody
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
FILLING
- 8 ounces ground lean pork
- 1 tablespoon green onion, chopped
- 2 teaspoons low sodium soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, finely chopped
- 1⁄4 teaspoon white pepper
- 1 tablespoon parsley, chopped
- 24 wonton wrappers
-
BROTH
- 6 cups low sodium chicken broth
- 1⁄2 tablespoon raw sugar
- 2 teaspoons sesame oil
- 1 teaspoon low sodium soy sauce
- 1⁄8 teaspoon white pepper
- 3 thin slices ginger
- 2 large garlic cloves, smashed
directions
- In a medium mixing bowl, combine all the ingredients except wrappers with a fork; use quickly hand to finish it – DON’T overwork it. Place a plastic wrap, touching the meat, and transfer to the fridge for 1 hour.
- In a 3-quart pot over medium-low, combine broth, sugar, oil, soy sauce, pepper, ginger and garlic. In a large pot, boil water for the wontons.
- Meantime make wontons: use the floured side for the filling (1 heaping tsp) and dab little water along the edges; fold. To test if seasoning is right, place a couple wontons in boiling water before continuing with the folding. When they start floating on the surface, they are done, about 4-5 minutes. Scoop them with a spider strainer and taste; adjust if necessary. Finish the rest and cook in boiling water.
- Bring broth to a boil and if adding bok choy to the soup, place them in broth for 2-3 minutes. Transfer to an ice bath, drain and place 1 to 2 bok choy at the bottom of each serving bowl; set aside.
- Place 6 wontons per bowl over boy choy if using any; set aside. Just before pouring broth over in each bowl, remove and discard pieces of ginger and garlic. Add green onion, (green parts) and quickly stir. Pour 2 to 3 ladles of broth to each bowl and serve immediately. Makes 24 wonton wrappers (4 servings).
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RECIPE SUBMITTED BY
clubfoody
Canada
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