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.
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 FOR TWO
The recipe I modified to make this version (from Favorite Brand Name Soup) called for making the wontons 12 at a time. I liked the idea of making more ahead of time so I can throw the soup ingredients together in a jiffy and the wontons are already made. My husband brags about this soup and asks me to make it special for him. This soup for two is so easy and delicious, you'll be craving it yourself!
Provided by Rebecca C.
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Combine ground pork, water chestnuts, soy sauce, egg whites, ginger, and garlic for wontons in a bowl.
- Place 1 wonton wrapper on a work surface with a point facing you so it looks like a diamond. Dip your finger in water and lightly moisten the bottom 2 edges of the wonton wrapper. Place 1 teaspoon of meat filling near the point closest to you. Pull the further corner over the meat to the corner nearest to you and seal the point. Gently squeeze the air out of the wonton with both hands while sealing the edges. Set the finished wonton on dry parchment paper. Repeat until the meat filling or the wontons are gone.
- Combine chicken broth and soy sauce for soup in a saucepan and bring to a boil. Reduce heat to medium; add 12 wontons, stirring gently so the wontons don't stick to each other, and cook for 4 minutes. Stir in kale and green onions and cook until heated through, 3 to 5 minutes. Remove pan from heat and stir in sesame oil and carrot. Ladle into two bowls and serve.
Nutrition Facts : Calories 963.2 calories, Carbohydrate 127 g, Cholesterol 101.8 mg, Fat 27.3 g, Fiber 6.4 g, Protein 48.1 g, SaturatedFat 7.5 g, Sodium 4742.1 mg, Sugar 5.6 g
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
WONTON SOUP
Making this classic Chinese soup is a lot of fun and easier than you might think -- it's the perfect snow-day activity.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Make wontons.
- Make soup: In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.
WONTON SOUP II
Make and share this Wonton Soup II recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan bring water to boiling. Drop wontons, one at a time, into boiling water. Simmer, uncovered, about 3 minutes.
- Remove from heat and rinse wontons with cold water. Drain thoroughly; set aside.
- In the same large saucepan bring the chicken broth to boiling.
- Add the broccoli strips, the halved mushrooms and the grated ginger root. Simmer, uncovered for 5 minutes.
- Add wontons and green onions to the saucepan. Heat thorough.
- Ladle soup into bowls.
Nutrition Facts : Calories 69.7, Fat 1.9, SaturatedFat 0.5, Sodium 1036.7, Carbohydrate 5.9, Fiber 2.4, Sugar 1.1, Protein 8.2
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