• Nicole Shelly

Wonton Soup

This is pretty easy to make. The wontons take some time, but I just added some noodles too to cut down on it. You can also make some wontons for pan frying with chili oil if you have leftover filling and wontons.

Makes 4 bowls of soup

One package of wonton wrappers. I had to use the lower quality grocery store ones because I couldn’t get to the Asian grocery, but it was ok.

10 cups chicken broth

8 oz. ground pork or sauasage removed from casing

8 oz. stir fry noodles(make sure they are the kind that cook in 3 minute)

a small bunch carrots

a bunch of baby bok choy

a bunch of green onions

1 inch piece fresh ginger

1 T. soy sauce

2 t. sesame oil

1/2 t. salt

package of frozen shrimp, optional

sriracha, garlic chives, cilantro and furikake or shichimi for topping optional

1. Grate one carrot, mince the garlic, white part of green onions and ginger and add it to the pork with soy sauce, sesame oil and salt.

2. Lay out the wonton wrappers and add one teaspoon of filling in the middle. brush the edges with water and fold over and seal.

4. Bring the chicken broth to a boil. Turn down a bit and add the wontons, noodles, some sliced carrots and bok choy. Cook for 3-5 minutes.

5. Cook the shrimp separately and peel and add to the top of the soup with the green onion tops and other optional toppings.

#fallrecipes #pork #scallion #cilantro #bokchoy #carrots #Asianfood #soup

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