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
VEGGIE AND WONTON SOUP
A quick and easy, healthier Asian-inspired soup the whole family will love. Mix it up with any of your favorite vegetables and try different types of wontons. Enjoy!
Provided by VenturaMama77
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Pour broth and water into a large pot over medium-high heat. Add napa cabbage, carrots, snow peas, and green onions. Bring to a boil. Reduce heat to medium. Stir in fish oil and sesame oil. Simmer until vegetables are tender, at least 20 minutes.
- Drop frozen wontons gently into the soup. Bring back to a boil. Reduce heat to medium; simmer until wontons are translucent, about 10 minutes. Stir in tofu, miso, salt, sriracha, and white pepper.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 40.8 g, Cholesterol 93.3 mg, Fat 15.3 g, Fiber 3.8 g, Protein 22.2 g, SaturatedFat 3.5 g, Sodium 1787.9 mg, Sugar 4 g
VEGETARIAN WONTON SOUP RECIPE
The Vegetarian Wonton Soup Recipe is one of the easiest soups to make when you have the dumplings/wontons also known as momos ready. The wonton soup gets its full-bodied flavor from the vegetable stock. But if you don't have vegetable stock you can always spice up the soup base with quick ingredients. In this recipe, I will show you how you can make the soup base as well. Serve Vegetable Wonton Soup along with Cantonese Style Vegetarian Chowmein for a filling weeknight dinner. Other recipes that you can try are: Light And Creamy Broccoli Soup Recipe Vegetable Clear Soup with Lemon Grass Recipe Vegetarian Pumpkin and Chickpea Soup Recipe
Provided by Archana Doshi
Time 50m
Yield Makes: 2 Servings
Number Of Ingredients 8
Steps:
- To begin making the Vegetable Wonton Soup, first get the momos ready. Do not steam them, as we will be cooking it in the soup base. Keep the filled.
- Keep the filled non-steamed momos covered with a damp muslin cloth until we make the soup broth.
- To begin making the soup broth, heat the sesame oil in a wide saucepan. Add the onions, ginger, garlic and green chillies and saute for a few seconds.
- Next add in 3 cups of water, salt, vinegar, soy sauce. Give the broth a simmer for about 10 minutes so all the flavours from the ginger, garlic and onions get into the soup broth. Give the soup broth a taste and check for salt and spice levels and adjust to suit your taste.
- Once the soup broth has simmered for about 10 minutes, we will add the non-steamed wontons/momos to the broth. Gradually add all of them and increase the heat of the soup. Bring the soup to a boil and allow the wontons to cook in the broth for about 5 minutes. You will notice the wontons come floating to the top.
- At this stage turn off the heat. Spoon the Vegetarian Wonton Soup in a bowl and serve it with Cantonese Style Vegetarian Chowmein for a filling weeknight dinner.
VEGETARIAN WONTON SOUP
Steps:
- Finely cut the mushrooms, crown broccoli and tofu into small pieces and place in a large bowl.
- Add oil, salt and pepper. Mix well.
- Prepare wonton and wrap wonton one by one. Heat a large pot of water to a boiling and cook the wontons for 3-4 minutes over medium fire.
- Add light soy sauce, dried nori, spring onions, garlic and sesame oil. Scoop around 1 cup of the water for cooking the wontons. Transfer wontons in individual serving bowls.
- Garnish some chopped green onions and serve hot.
Nutrition Facts : Calories 493 kcal, Carbohydrate 76 g, Protein 16 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 2365 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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
VEGETARIAN WONTON SOUP
Vegan-friendly wonton soup that is just as delicious as the meat version. These wontons are filled with tofu, shiitake, wood ear mushrooms, carrot, and ginger.
Provided by Anita Jacobson
Categories Soup
Time 2h15m
Number Of Ingredients 17
Steps:
- Drain tofu. Wrap tofu with paper towels and sandwich tofu block between two plates. Place a heavy object (e.g. cast-iron skillet) on top of the plate for at least 30 minutes and up to 2 hours to drain as much water as possible from the tofu.
- Mix and season wonton filling. In a mixing bowl, crumbled drained tofu with your fingers, then add finely chopped shiitake mushrooms, finely chopped wood ear mushrooms, grated carrot, and thinly sliced scallions. Season wtih soy sauce, mushroom sauce, sesame oil, mushroom granules (or salt), and ground white pepper. Mix well, and marinate for at least 30 minutes and up to 2 hours.
- Wrap wontons. Place a teaspoon of wonton filling at the center of the wrapper. Moisten the edges with water using your finger, then fold in half to form a rectangular shape. Press the edges lightly to seal. Fold the sides so the edges overlap. Wet the two closest edges where they meet and pinch to seal.
- Store extra wontons. Line a baking sheet with parchment paper. Arrange wrapped wontons on the parchment paper-lined baking sheet in one layer, no touching between wontons. Place in the freezer until partially frozen, then transfer to a ziplock bag. The frozen wontons should not be sticking to one another. And when you want to use them, simply remove as many as needed from the ziplock bag, and cook without thawing.
- Boil together vegetable stock and grated ginger. Add mushroom granules (or salt) to suit your taste.
- Add wontons to the soup, and cook until wonton floats, indicating that they are fully cooked.
- Turn off the heat, add chopped scallions, chopped cilantro, and deep-fried shallot. Stir to mix, and serve immediately.
VEGAN WONTON SOUP
Steps:
- Add all the of the seasonings along with the chopped mushrooms and walnuts to a bowl and toss well to combine. I preferred the walnuts when they were chopped finely so they weren't as crunchy, but if you like more crunch, leave them larger, it's up to you!
- Now you can set up your wonton making station by taking your wonton or dumpling wrappers, a small bowl of water, and your filling. Make the wontons by taking one wonton wrapper, putting about 1 teaspoon of filling in the middle. Dip your finger or a brush in some water and run around the edges of the wonton. Fold over and firmly pinch the edges together to seal in the filling. Optionally, you can then wet the two points and fold the wonton in half and pinch the points together. This just makes for a pretty shape, but I found that about half of the wontons undid when boiled anyways so it's totally optional. Half moon wontons are pretty too.
- Bring your vegetable broth to a boil and drop the wontons in one at a time. Boil for 5 minutes. Serve the soup by dividing the broth and dumplings between 4 bowls, and garnishing with the green onions.
Nutrition Facts : Calories 171 kcal, ServingSize 1 serving
VEGETABLE WONTON SOUP
A healthy, quick, light vegetarian or meat meal-in-a-bowl, this build-your-own Asian Vegetable Wonton Soup is super versatile. A perfect weeknight meal.
Provided by Cheryl
Categories Main Course Soup
Time 22m
Number Of Ingredients 9
Steps:
- BOIL WONTONS: In a large pot of boiling water, cook frozen wontons or dumplings (as well as spinach if you're using frozen chopped spinach) as per package directions. Drain in a strainer and set aside.
- MAKE SOUP: Heat broth in the same pot to medium-high heat until broth comes to boil. Add broccoli and other vegetables. Lower heat to Medium heat and cook for 3 minutes until tender. Add fresh baby spinach and shrimp if using and cook for 3 minutes until shrimp just become opaque.. Add chicken (if using), and cooked prepared wontons.
- SEASON AND SERVE: Add additional herbs and seasonings to taste such as: splash of soy sauce, a 1/2 teaspoon of sesame oil; fresh chopped basil or cilantro, a squeeze of lime, 1-2 tsp grated fresh ginger, a few drops of hot sauce or some chili pepper flakes. Garnish with bean sprouts, a drizzle of chili oil and chopped green onion if desired. Ladle into serving bowls and serve immediately right from the pot.
Nutrition Facts : Calories 382 kcal, Carbohydrate 33 g, Protein 50 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 205 mg, Sodium 775 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving
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- Mix garlic, chopped cilantro, and soy sauce into ground pork and combine well. Have wonton wrappers in a bag or covered with a towel to prevent drying. Get a small bowl of water for the the 'glue'.
- In a large pot add Vegetable or chicken broth and bring to a boil. Add all your chopped vegetables along with soy sauce or coconut aminos. Boil for about 5 minutes till veggies are tender, but still have some crunch to them. Boiling them too long will cause the veggies to be too mushy. Taste and see if additional salt or soy sauce is needed. Ladle broth and vegetables into bowls with the wontons. Add a dash of white pepper, chili oil, or a squeeze of lime/lemon before serving.
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- To make the filling: In a large bowl, well combine all the ingredients together. Then stir your meat filling in one direction until the filling becomes sticky.
- To assemble the wontons: Put the wonton wrapper in the center of the left hand. Spoon about 1 teaspoon of meat stuffing (or slightly more if you want)onto the center of the wrapper. Moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the opposite corner to make a triangle just like the picture shows. Hold the wrapper with both hands, curl the corner on the right hand in firstly and then the curl the corner on the left hand to seal with another corner. You can also change the sequence. But make sure that you press them firmly.
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- Boil water in a wok. Put the wonton in to cook for about 5 minutes.And add your vegetable leaves prepared to cook in the last 1 minute.
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