It is fall season here in Vancouver so the weather is getting cooler. We get lots of rain in the fall and last Sunday was no different. It was cold and gloomy, which makes it the perfect day to stay indoors and catch up on some household chores. For dinner, I made one of our family’s favorite soups – wonton soup. I always made wonton soup for my family when my kids were growing up but for some reason I stopped making it. I was inspired to make it again after my husband and I ate at our local noodle restaurant. For the wonton filling, I used a combination of finely chopped shrimp and lean ground pork. I seasoned the mixture with some of our favorite herbs and spices. The wontons were first cooked in boiling water and then later added into the broth together with the vegetables. The soup came out flavorful and satisfying with a hint of ginger taste into it. It was a warm and comforting meal to have on a cold rainy night.
- Lean ground pork – the main protein in this recipe.
- Shrimp – another protein in this recipe. It add flavor, texture as well as nutrition to the wonton filling.
- Green onion – adds freshness and color to this soup
- Soy sauce – gives a salty and umami flavor to the wonton filling
- Rice vinegar – adds a delicate and sweet flavor to the wonton filling
- Spices: fresh ginger, salt, white pepper – adds freshness and flavor to the wonton filling as well as to the broth
- Wonton wrappers – used to hold the filling together
- Chicken broth – used as a base for this soup
- Vegetables: bok choy and broccoli florets – add color as well as nutrition to this soup.
HOW TO MAKE WONTON SOUP:
To make wonton soup, first make the filling by combining together the ground pork, finely chopped shrimp, green onions, fresh grated ginger, soy sauce, rice vinegar, salt and white pepper. Next, spoon 1 teaspoonful of the filling on a piece of wonton wrapper and then wrap the edges around the filling. Repeat the process with the rest of the wrapper and filling. Cook these wontons in boiling water for 4 to 5 minutes, then drain and set aside. To make the soup base, bring the chicken broth to a boil. Add the fresh ginger and the vegetables and then season the broth with salt and white pepper. Lastly, add the wontons and serve.
- You can omit the shrimp and used lean ground pork as the only protein in this recipe.
- Chicken broth is used as the base soup for this recipe. Other kind of broth like pork broth may also be used.
- You can add or use any green vegetables in this recipe
- In wrapping the filling, you can wet the edges of the wonton wrapper with water to seal it well.
- 1 lb lean ground pork
- ½ lb shrimp peeled, deveined and finely chopped
- 2 green onions finely chopped
- 2 tsp grated fresh ginger
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- ¼ tsp fine salt
- ¼ tsp ground white pepper
- 40 wonton wrappers
- 10 cups chicken stock
- 1- inch piece fresh ginger peeled and sliced
- Salt and ground white pepper to taste
- ½ lb bok choy
- 1 cup broccoli florets
- Chopped green onion for garnish
- In a large bowl, mix together the pork, shrimp, green onions, ginger, soy sauce, rice vinegar, salt and pepper.
- Fill the center of a wonton wrapper with 1 heaping teaspoon of the filling. Wrap the edges around the filling. Repeat with the rest of the wrappers and filling.
- Bring a large pot of water to a boil. Add the wontons and let boil for 4- 5 minutes or until they float. Drain and set aside.
- In a medium pot, bring the chicken stock to a boil, and then reduce to a simmer. Add the sliced ginger, bok choy and broccoli florets, and simmer for 2 minutes.
- Season the broth with salt and white pepper to taste. Drop in desire number of wontons you like in the soup.
- Ladle the wonton soup into individual bowls and top with green onions.
You hit the nail on the head. Being able to refer back to recipes is one of the perks of keeping a blog. It really is like a food diary.
Wonton soup is one of my all time favourite comfort foods. I’m always in the mood for it. I also make heaps of wonton at once. Any that we don’t eat immediately, I lay them out on a tray to flash freeze and then put them in a ziplock back. A super easy “frozen meal” for another time. Great paired with some egg or instant noodles too. I like to add a little chili sauce and sesame oil and bok choy is compulsory!