Simple Won Ton Soup Recipes

WONTON SOUP RECIPE

Steps:

• Combine the water and chicken broth with fresh pressed garlic. Bring it to a boil.
• Add in the frozen wontons.
• Toss in the bok choy.
• Add in sliced shiitake mushrooms. Turn the heat to medium-high and let the soup simmer for about 15 minutes or until the wontons float to the top.
• Add in the soy sauce and sesame oil. Remove from heat.
• Garnish with green onions and serve right away. Enjoy!

EASY WONTON SOUP

Steps:

• Mix pork, green onions, egg, and hot sauce for wontons together in a bowl; season with pepper. Refrigerate for 30 minutes.
• Place a heaping teaspoon of pork mixture in the center of a wonton wrapper. Moisten edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer 2 points in toward the center, pinching together. Repeat to form remaining wontons.
• Pour chicken broth in a pot and bring to a rolling boil. Add grated ginger. Add wontons and cook until they float to the surface, indicating they are ready, about 6 minutes.
• Serve, garnished with green onions and soy sauce.

WONTON SOUP

Steps:

• Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Don't turn the prawn into a complete paste, small chunks are good.
• Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).
• Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.
• Place wrapped wontons into a container with a lid as you work (so they don't dry out).
• To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.
• To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)
• Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling.
• Place lid on, bring to simmer then reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using.
• If using vegetables, blanch in the soup broth and place in serving bowl.
• Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.
• Ladle over soup. Serve!

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.

SIMPLE WON TON SOUP

Steps:

• Chop the raw chicken breasts into very fine pieces and place in a medium bowl.
• Add green onions, ginger, sugar, cornstarch, soy sauce,salt, pepper and oil. Marinate for at least 1/2 hour.
• Place the broth ingredients in a large pot (dutch oven) and bring to simmer.
• Fill the won ton wrappers by placing about 1/2 teaspoon of filling into the center of each wrapper, moisten edges with water or egg white and fold into a triangle. Press edges to seal.
• Using a dutch oven, or large pot, bring about 8 cups of water to a boil.
• Drop the won tons into the boiling water a few at a time so that they are not over crowded (maybe 10 - 12 won tons) and let cook for about 5 - 7 minutes. They will float to the top as they cook.
• Remove from boiling water with slotted spoon and place the won tons directly into the broth.
• Simmer 10-15 minutes longer, then serve.

WONTON SOUP

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.