WONTON SOUP DINNER
Provided by Jeff Mauro, host of Sandwich King
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
EASY WONTON SOUP
This is an easy wonton soup for those looking for a base recipe. You can add more elaborate ingredients to the soup like mushrooms, spinach, bok choy, celery, prawns, BBQ pork, etc. Or just enjoy its simplicity.
Provided by veglemon
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 34.8 g, Cholesterol 70.7 mg, Fat 10.2 g, Fiber 1.4 g, Protein 17.7 g, SaturatedFat 3.4 g, Sodium 1470.1 mg, Sugar 1.5 g
15-MINUTE CHICKEN NOODLE WONTON SOUP RECIPE BY TASTY
Nothing says comfort food like a bowl of chicken noodle soup. We put a super easy spin on the classic recipe using only a few frozen food items and pantry staples. Plus, it comes together in just 15 minutes!
Provided by Andrew Pollock
Categories Dinner
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large pot, bring the chicken stock to a boil over high heat.
- Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8-10 minutes.
- Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.
- Enjoy!
Nutrition Facts : Calories 524 calories, Carbohydrate 42 grams, Fat 37 grams, Fiber 0 grams, Protein 0 grams, Sugar 7 grams
WONTON SOUP
Steps:
- Wontons:
- Combine the first 5 ingredients in large bowl and mix together thoroughly. Place 1/2 teaspoon of filling in the center of each wonton wrapper. Moisten the sides of wrapper with water and then fold diagonally in half to form a triangle. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape. Set aside.
- Soup:
- In a soup pot, saute the chicken strips and minced garlic in the vegetable oil. Add the chicken stock, soy sauce, sesame oil, and barbecue pork. Simmer for 15 minutes on medium heat. Add the dumplings and cook for another 10 minutes. Drain the bamboo shoots and water chestnuts; add to soup pot. Add the frozen vegetables and simmer for another 10 minutes.
DUMPLING NOODLE SOUP
Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.
Provided by Hetty McKinnon
Categories weeknight, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
- Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
- Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
- Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
- Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
- Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
More about "weeknight wonton soup recipes"
SIMPLE WONTON SOUP: OUR FAMILY'S GO-TO RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (51)Total Time 2 hrsCategory Soups And StocksCalories 353 per serving
- Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
- Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
- In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
- Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
HOMEMADE WONTON SOUP {& WONTONS!} - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (230)Total Time 55 minsCategory SoupCalories 248 per serving
THE BEST 15 MINUTE WONTON SOUP! | FEASTING AT HOME
From feastingathome.com
5/5 (26)Calories 443 per servingCategory Main
- In a medium pot, saute the shallot and ginger in oil, over medium heat, until fragrant, about 2 minutes. Add the broth, cover and bring to a boil. Add the wontons and simmer according to directions on the package ( 3-5 minutes- depending on size) They normally float when cooked through.
- Taste the broth and add salt and a squeeze of lemon. I like mine quite lemony, but season to your own taste.
EASY (15 MINUTE) WONTON SOUP RECIPE - SKINNYTASTE
From skinnytaste.com
Ratings 159Calories 136 per servingCategory Dinner, Lunch
- 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.
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