EASY BAMBOO SHOOT SOUP
This recipe is originally from a Chinese cuisine cook book, but originally it was a bit bland, so I added a touch of Szechuan to it. I really think it tastes great, with a bit of a kick to it, and it is good served as a side to just about any Chinese dish. :) Comes together really quick and is quite light.
Provided by Megohm
Categories Clear Soup
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring stock to a boil.
- Add bamboo shoots and Szechuan sauce, and return to a boil.
- Mix cornstarch and water until there are no lumps, then add to stock/shoots, and let it thicken slightly.
- Add the 1 teaspoons of oil to thin it out a little.
- Salt and pepper to taste.
- Enjoy. :).
- For Vegan- Use Vegetable Stock.
Nutrition Facts : Calories 147.4, Fat 4.5, SaturatedFat 1.2, Cholesterol 10.8, Sodium 517.2, Carbohydrate 16.3, Fiber 1.2, Sugar 7.4, Protein 10.6
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.
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.
BAMBOO SHOOT WONTON SOUP
Make and share this Bamboo Shoot Wonton Soup recipe from Food.com.
Provided by Valerie in Florida
Categories < 15 Mins
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 330.3, Fat 14.5, SaturatedFat 4.4, Cholesterol 58.5, Sodium 496.8, Carbohydrate 32.1, Fiber 1.6, Sugar 1.7, Protein 19.8
PORK WONTON SOUP
Wow! This recipe is so much better than what I have been served in restaurants. The sesame oil in the pork mixture gives a nice flavor and I love the bit of crunch the napa cabbage has in the soup.
Provided by Aroostook
Categories Clear Soup
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add all meat filling and let set for 30 minutes.
- Mix the chopped cabbage with the pork.
- Method:.
- Set out ten wonton wrappers on a counter surface.
- Place 3/4 teaspoon of the filling in the center of each wonton wrapper.
- Have a cup of water handy.
- Moisten both index fingers with water.
- With a corner pointing up, moisten two adjoining edges of the corner with water.
- Repeat with all ten wontons.
- Bring the opposite corner up and fold together over the filling to make a triangle.
- Run your fingers along edge to seal tightly.
- At the bottom,fold the remaining side corners together; moisten and seal tightly.
- In a large saucepan, bring the chicken broth to a boil over medium/high heat.
- Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.
- Place lid on saucepan and reduce the heat to medium.
- When the broth returns to a boil and the wontons start to float, remove pan from the heat.
- With a strainer, transfer the wontons from the pan to 6 individual soup bowls.
- Repeat until all forty wontons are cooked through.
- Pour hot broth over wontons.
- Add a bit of cabbage and scallion tops to each bowl and serve.
Nutrition Facts : Calories 335.3, Fat 13, SaturatedFat 4, Cholesterol 32.1, Sodium 1493.9, Carbohydrate 33.7, Fiber 1.4, Sugar 1.4, Protein 18.8
WONTON SOUP
I love soups, and one of my favorites is wonton soup. This version was printed in Saveur magazine. In China this dish is considered a snack rather than one course of a meal. If you have a choice, try to find a good quality, thinner, wonton wrapper at your Asian food market. The steps look long, but I've broken them down in many simple steps for clarity.
Provided by PanNan
Categories Clear Soup
Time 46m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Soup Base:.
- Place ingredients for soup base into a large soup pot and bring to a boil over medium heat.
- Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors.
- Remove broth from heat and set aside.
- Wontons:.
- Place 2 tbsp chicken stock and cornstarch into a large mixing bowl and stir to combine.
- Add minced scallions, minced ginger, pork, soy sauce, dry sherry, sesame oil, and sugar, and stir well.
- Fill a cup with water and set it nearby.
- Place a wrapper in front of you so that it looks like a diamond.
- Dip your finger in the water and moisten all 4 edges of the wrapper.
- Place about 1 tsp of the meat mixture in the center of the wrapper and fold in half over the filling to make a triangle.
- Press firmly along the sides to seal it and remove any excess trapped air.
- Moisten the left and right corners of the triangle and pinch them together.
- Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel.
- Repeat until all wontons are made.
- Soup:.
- Bring reserved broth to a boil, cover and reduce heat to medium low.
- Add wontons to simmering broth.
- Stir occasionally until wonton filling is firm and cooked through - about 5 minutes.
- Stir in spinach leaves and cook for 30 seconds until they wilt.
- Serve hot.
CHINESE TAKE-OUT WONTON SOUP
This version of the traditional soup is perfumed with ginger and swimming with flavorful five-spice-flavored pork wontons. Although most chicken stock-based soups taste like a chicken was just waved over the pot, we get big chicken flavor in this recipe by enriching canned chicken stock with extra chicken and vegetables for that rich flavor. From the Chinese Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To make the stock: In a large stockpot, combine the chicken, stock, peppercorns, ginger, onion, carrot, celery and bay leaf. Bring to a simmer over medium-high heat. Reduce the heat to low and continue to simmer the stock uncovered 30 minutes, skimming the froth from the top every now and then and discarding it.
- Strain the stock into another large pot, discarding the bones and vegetables. Skim and discard the fat from the top of the stock with a large spoon. Depending on how aggressively your stock has cooked, it may have reduced somewhat. Taste the stock.
- If it is a little salty, add water in 1/4 cup increments until a balance has been achieved.
- To make the wontons: In a large bowl, combine the pork, 2 Tblsp of green onion, the wine, soy sauce, five-spice powder, and pepper. Mix thoroughly. To taste for seasoning, heat a small skillet and fry a tablespoon size patty until it's no longer pink inside. Taste and adjust seasoning as desired.
- On a work surface, lay out about 6 wonton wrappers, keeping the remaining wrappers covered with plastic so they don't dry out. Moisten the edges with your fingertip dipped in water. Drop 1 Tblsp of the pork filling into the center of each wrapper and flatten it slightly, leaving a generous border. Press another wrapper on top, like ravioli. Press from the center out to the edges to remove any air from the wonton. Run your finger around the edges to seal.
- Arrange the wontons on a parchment-lined sheet pan and refrigerate while you continue with the remaining wrappers and meat mixture. You may have some leftover filling.
- You can make more wontons and freeze them up to 1 month or cook extra for large appetites.
- Bring a large pot of water to a boil over medium-high heat. Add the wontons 6 at a time and cook for 4 minutes, stirring to keep them from sticking to the bottom of the pan. Remove the wontons from the pot and transfer them to a covered dish to keep warm. Repeat until all the wontons are cooked.
- Ladle the stock into bowls and add 2 wontons to each serving. garnish with the chopped green onions. Serve hot.
- The stock can be made up to 2 days in advance.
Nutrition Facts : Calories 354.8, Fat 13, SaturatedFat 4, Cholesterol 41.7, Sodium 962.7, Carbohydrate 36.7, Fiber 1.5, Sugar 8, Protein 20.3
WONTON SOUP
Make and share this Wonton Soup recipe from Food.com.
Provided by Crabbycakes
Categories Chinese
Time 28m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Reserve one green onion top for garnish; chop remaining green onions.
- Combine chopped onion, ground beef, celery, parsley, salt and pepper in a small bowl; mix lightly.
- Place approximately 1 1/2 tablespoonsful of ground beef mixture in center of each wonton square.
- Lightly dampen edges of square with water.
- Bring together corners; pinch to seal.
- Set aside.
- Bring broth to boil in large saucepan; reduce heat to medium.
- Add 1/2 of wontons; simmer 4 minutes.
- Remove cooked wontons with slotted spoon; keep warm.
- Repeat with remaining wontons.
- Cut reserved green onion top into thin diagonal slices.
- Add to hot broth with spinach and carrot.
- Place wonton in soup bowls.
- Top with broth mixture.
Nutrition Facts : Calories 124.2, Fat 3.6, SaturatedFat 1.2, Cholesterol 13.7, Sodium 957.7, Carbohydrate 11.3, Fiber 0.7, Sugar 1.2, Protein 10.5
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