EASY WONTON SOUP
Steps:
- Bring chicken broth to a boil in a large pot.
- Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
- Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
- Stir in soy sauce and sesame oil.
- Divide soup in four bowls. Garnish with fresh scallions.
Nutrition Facts : ServingSize 1 1/2 cup (generous), Calories 136 kcal, Carbohydrate 22.5 g, Protein 9 g, Fat 2 g, SaturatedFat 0.5 g, Cholesterol 6.5 mg, Sodium 1218 mg, Fiber 2.5 g, Sugar 5 g
EASY WONTON SOUP RECIPE
Steps:
- Heat a medium or large stock pot on the stove over medium heat.
- Add 1 teaspoon of olive oil and the minced ginger. Cook for about one minute. If using powdered ginger, add to the oil and cook for about fifteen seconds.
- Pour in the chicken broth and turn the heat to high. Bring the broth to a boil.
- Once the broth is boiling, add the frozen wontons. Let the broth return to a boil and cook the wontons for 1-2 minutes. (If using regular-sized wontons rather than mini wontons, your cook time may be longer).
- Ladle into bowls and serve with a sprinkling of chopped green onions if desired.
Nutrition Facts : Calories 170 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 3.2 grams fat, Fiber 3 grams fiber, Protein 9.7 grams protein, SaturatedFat .3 grams saturated fat, ServingSize 1 cup, Sodium 1244 grams sodium, Sugar 3.7 grams sugar, TransFat 0 grams trans fat
HOMEMADE WONTON SOUP
This is a recipe I have perfected on my own through the years. I am one who never measures, so take the measurements as a guide, not as law. This recipe is one that my family members beg me to make all the time! Enjoy!
Provided by Starry Night
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 16
Steps:
- Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
- Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
- Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 40.5 g, Cholesterol 95.3 mg, Fat 12.1 g, Fiber 3.3 g, Protein 22.9 g, SaturatedFat 3.8 g, Sodium 683.3 mg, Sugar 2.7 g
WONTON SOUP
A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
- Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
- FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 15.3 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 588.8 mg, Sugar 1 g
WONTON SOUP
Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.
Provided by Emeril Lagasse
Categories appetizer
Time 1h30m
Yield about 2 quarts, 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
- In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
- Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
- Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.
EASY WON TON SOUP
My son loves won ton soup and so I learned how to make it by adjusting the ingredients slightly to ones that I could get in our small town. I blended different recipes into my own.
Provided by Meg G
Categories Pork
Time 40m
Yield 32-40 won ton, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring large kettle of water to boil for won ton.
- Put chicken broth in another large pot on low heat to simmer.
- Do not place cooked won ton in boiling or bubbling broth as it will tear them up.
- Mix together pork, seafood, salt, pepper, sesame oil, egg and sugar in a food processor until well mixed.
- Place 8- 10 wrappers on counter.
- Spoon 1 tsp of won ton mixture on each wrapper.
- To help seal, baste 2 edges of wrapper with milk.
- Fold into triangle and seal with finger.
- Place the 8- 10 filled wrappers in boiling water in kettle for 3 minutes.
- Remove gently with sieve and place in chicken broth.
- Continue batches until won ton filling is used up.
- If you have extra filling, it can be formed in a ball, boiled and placed in broth as a meatball.
- To increase recipe I use approximately.
- 2 to 1 pork to seafood.
- If you like vegetables in your broth, you can add to your personal liking.
- Total time to prepare and cook is about 30-40 minutes as you are preparing one batch as you are cooking the other batch.
Nutrition Facts : Calories 353.1, Fat 12.5, SaturatedFat 3.9, Cholesterol 112.7, Sodium 1108.5, Carbohydrate 34.3, Fiber 1, Sugar 1.2, Protein 23.5
WONTON SOUP
Make a popular restaurant-style soup at home this evening with our Wonton Soup recipe. Fill wonton wrappers with a delicious pork and mushroom mixture to cook this delicious Wonton Soup in your own kitchen!
Provided by My Food and Family
Categories Home
Time 55m
Yield 8 servings, about 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Chop 2 onions. Finely chop enough mushrooms to measure 1/4 cup and enough water chestnuts to measure 2 Tbsp. Mix chopped vegetables and chopped water chestnuts with meat, dressing and egg yolk until blended. Spoon onto centers of wonton wrappers, adding about 1 tsp. to each.
- Beat egg white lightly. Brush onto edges of wrappers; fold diagonally in half. Press edges together to seal. Bring opposite corners of long edge of each triangle together, overlapping corners; brush with remaining egg white to seal.
- Slice remaining onions; place in large saucepan. Add chicken broth, remaining mushrooms and remaining water chestnuts; bring to boil on medium heat. Carefully add wontons; simmer 4 min. or until wontons are done, stirring occasionally.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
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