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
WONTON NOODLE SOUP
Steps:
- For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.)
- For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes.
- Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers.
- For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons.
- For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro.
CHICKEN & SHRIMP WONTON SOUP
This is delicious! I am not an experienced cook by any means, but this was easy! I initially got the idea from a soup recipe, but changed the wonton ingredients to suit and added to the soup. Great meal and feeds 4-6 people ... the only thing I had to go out and buy was the wonton wrappers and spring onion! It is surprisingly filling! I hope you enjoy it as much as we did!
Provided by AngeNZ
Categories Clear Soup
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Very finely slice the spring onion into long strips (about 6 cms long) and place in a bowl of ice cold water so they curl.
- Combine all the soup ingredients and simmer while you finish the wontons.
- Mix all the wonton filling ingredients together and place a teaspoon of filling in each wonton paper, along with one shrimp.
- Wet the edges of the wontons and fold upwards so it makes a little parcel.
- Place the completed wontons onto a large plate dusted with flour so they don't stick together.
- Complete all wonton's before starting to cook them.
- Bring a large pot of water to the boil.
- When the water is rapidly boiling, place 6-8 of the wonton's in at a time to cook for about 5 minutes.
- Drain and place the cooked wonton's into a bowl that you will serve the soup in (around 8 wontons each).
- Take the spring onion garnish out of the water and place a bit on top of the wonton's.
- Pour some of the soup over the top of the wonton's and serve.
SHRIMP 'N' CHICKEN NOODLE SOUP
Give dinner a Thai twist with this recipe from Todd Schaal of Colorado Springs, Colorado. It's a wonderful way to dress up ramen noodles.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.
Nutrition Facts :
CHICKEN WONTON SOUP WITH SHRIMP
This is a more luxurious version of an old standby which is almost a meal in itself. From "Chinese, the essence of Asian cooking". The wontons can be a little fussy to make so you might want to consider doing them the day before. (If that's the case, stop at the end of step two.) The preparation time is mostly for the wontons which are really worth the effort. The cooking time is for the soup. Leftovers, if there are any, seem to survive well in the fridge and are easily heated in the nuke for an additional treat.
Provided by Grease
Categories Asian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken breast, 3/4 of the shrimp, the ginger and scallions in a food processor and process for 2-3 minutes. Add the egg, oyster sauce (if using), and seasoning and process briefly. Set aside.
- Place 8 wonton wrappers at a time on a surface in diamond fashion with a point towards you; moisten two adjoining edges with the cornstarch paste and place a rounded 1/2 teaspoon of the chicken/shrimp mixture in the center of each. Fold the dry edges over and pinch to seal. Simmer in salted boiling water for 4 minutes. Continue stuffing wrappers until chicken/shrimp mixture is gone.
- At this point, the wontons can be stored in the fridge overnight after they cool).
- Bring the chicken broth to a boil, add the remaining whole shrimp and the cucumber and simmer for 3-4 minutes to warm through. Adjust seasoning with salt and pepper. Add wontons to warm through. Serve hot in bowls and garnish with scallion, cilantro and diced tomatoes.
Nutrition Facts : Calories 536.2, Fat 6.1, SaturatedFat 1.5, Cholesterol 183.3, Sodium 1509.5, Carbohydrate 71.3, Fiber 2.8, Sugar 2, Protein 44.8
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