Wonton Soup With Bok Choy Recipes

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EASY WONTON SOUP



Easy Wonton Soup image

This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.

Provided by Gina

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 9

6 cups chicken broth low sodium
1- inch piece fresh ginger (sliced thin)
1 clove minced garlic
20 mini frozen wontons (I love the Chicken Cilantro one's from Trader Joe's)
1 1/2 cups sliced shiitake mushrooms
4 baby bok choy (halved lengthwise and halved)
1 tablespoon soy sauce
1 teaspoon sesame oil
scallions (sliced green parts only for garnish)

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

WONTON SOUP DINNER



Wonton Soup Dinner image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
2 cloves garlic, finely grated with a rasp
1 tablespoon fresh ginger, grated with a rasp
3 scallions, thinly sliced, greens and whites separated
4 ounces shiitake mushrooms, sliced
5 cups chicken bone broth or low-sodium chicken broth
4 heads baby bok choy, quartered lengthwise
2 tablespoons soy sauce
One 12-ounce package frozen wontons (about 20)
Kosher salt

Steps:

  • In a medium pot or Dutch oven, heat the vegetable oil over medium heat. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute.
  • Add the bone broth and bring to a boil. Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Add the wontons and cook until they are cooked through, 2 to 3 minutes. Taste and season if necessary.
  • Ladle into bowls, then top with the scallion greens. Serve immediately.

WONTON SOUP WITH BOK CHOY



Wonton Soup with Bok Choy image

This meaty and satisfying soup is just right for a sick day.

Categories     Soup/Stew     Chicken     Ginger     Leafy Green     Pork     Dinner     Pork Rib     Winter     Simmer     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 main-course servings

Number Of Ingredients 20

For soup
2 lb country-style (meaty) pork ribs
2 lb chicken thighs, legs, and wings
4 scallions, coarsely chopped
1 (2-inch) piece peeled fresh ginger, chopped
12 cups water
1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon white pepper
For wontons
1/2 lb ground pork (not lean)
1 large egg yolk
2 scallions, finely chopped
1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon Asian sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
About 30 wonton wrappers, thawed if frozen

Steps:

  • Make broth:
  • Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
  • Make wontons:
  • Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
  • Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
  • Finish soup:
  • Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).

GRANDPA WONG'S PORK AND BOK CHOY WONTON SOUP



Grandpa Wong's Pork and Bok Choy Wonton Soup image

This recipe comes from James Wong, grandfather of Michelle Wong, associate style editor at Martha Stewart Living. Unlike most wontons, they contain ample fresh greens; you can substitute fresh spinach for the bok choy greens, if you like. Store-bought wonton wrappers are an easy, time-saving alternative to homemade ones.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 18

Coarse salt
1 1/2 pounds bok choy, leaves only (from about 4 1/2 pounds whole bok choy), rinsed well
8 ounces ground pork
1 teaspoon minced fresh ginger
1 tablespoon soy sauce
1 1/2 teaspoons Shaoxing cooking wine or medium-dry sherry
Pinch of granulated sugar
Pinch of freshly ground pepper
18 square wonton wrappers
8 scallions, white and pale-green parts only
3 pounds chicken necks, backs, and wings
1/3 cup thinly sliced fresh ginger
1 tablespoon whole black peppercorns
6 dried shiitake mushrooms, soaked in hot water for 1 hour
12 cups cold water
1/4 cup Shaoxing cooking wine or medium-dry sherry
1 teaspoon soy sauce
Coarse salt

Steps:

  • For the wontons: Bring a large pot of salted water to a boil. Add bok choy, and cook until bright green, about 2 minutes. Drain, and let cool slightly. Press to remove excess liquid. Roll bok choy in a clean kitchen towel, and squeeze to remove any remaining liquid. Transfer to a food processor, and coarsely chop. Add pork and ginger, and pulse until mixture forms a coarse puree. Transfer to a bowl, and stir in soy sauce, wine, sugar, 1/4 teaspoon salt, and the pepper.
  • Place 1 wonton wrapper on a work surface. Spoon 1 tablespoon filling onto center of bottom half of wrapper. Lightly moisten edge of wrapper with a finger dipped in water. Fold top edge over filling to form a rectangle, gently pressing around the filling to squeeze out any air and seal the edges. With folded edge facing you, gently pull the 2 corners of the folded edge together to meet, pinching to seal with a dab of water. Flip up the sealed edge like the brim of a hat. Place wonton on a parchment-lined baking sheet, and cover loosely with a clean kitchen towel. Repeat. (Wontons can be frozen in a single layer on a baking sheet for 1 hour, then transferred to airtight containers and frozen for 2 weeks.)
  • For the soup: Thinly slice 2 scallions, and reserve. Gently crush remaining 6 scallions with a chef's knife, and place in a stockpot along with chicken, ginger, peppercorns, drained mushrooms, and the cold water. Bring to a boil, and skim foam from top. Add wine, reduce heat, and simmer very gently for 2 1/2 hours.
  • Strain mixture through a fine sieve lined with cheesecloth, reserving mushrooms and discarding remaining solids. Rinse mushrooms, and reserve. Let broth cool completely. Skim fat from surface. (Broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 1 month.)
  • Add mushrooms and soy sauce to broth, and bring to a simmer. Season with salt to taste. Reduce heat to low, and cover to keep hot.
  • Bring a large pot of water to a boil. Add half of the wontons. As soon as wontons rise to the surface, add 1 cup cold water to pot. When wontons return to surface, remove with a slotted spoon, and place in the hot broth. Repeat with remaining wontons.
  • To serve, place 3 wontons in each bowl, and ladle soup over top. Sprinkle with reserved scallions.

WON TON SOUP WITH BOK CHOY



Won Ton Soup With Bok Choy image

Make and share this Won Ton Soup With Bok Choy recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 8h

Yield 6 serving(s)

Number Of Ingredients 18

2 lbs country-style pork ribs (meaty)
2 lbs chicken thighs, legs, and wings
4 scallions, coarsely chopped
1 piece peeled fresh ginger, chopped (2-inch)
12 cups water
1 1/2 lbs bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/2 lb ground pork (not lean)
1 large egg yolk
2 scallions, finely chopped
1 piece peeled fresh ginger, finely chopped (1 1/2-inch)
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
30 wonton wrappers, thawed if frozen

Steps:

  • Make broth: Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours.
  • Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
  • Make wontons: Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
  • Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges.
  • Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal.
  • Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal.
  • Make more wontons in same manner.
  • Finish soup: Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot.
  • Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes.
  • Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).

Nutrition Facts : Calories 947.5, Fat 61.3, SaturatedFat 19.9, Cholesterol 305.8, Sodium 1489.1, Carbohydrate 27.1, Fiber 2.3, Sugar 1.8, Protein 68.3

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