Easy Wonton Soup Food

EASY WONTON SOUP RECIPE

Steps:

• Heat a medium or large stock pot on the stove over medium heat.
• Add 1 teaspoon of olive oil and the minced ginger. Cook for about one minute. If using powdered ginger, add to the oil and cook for about fifteen seconds.
• Pour in the chicken broth and turn the heat to high. Bring the broth to a boil.
• Once the broth is boiling, add the frozen wontons. Let the broth return to a boil and cook the wontons for 1-2 minutes. (If using regular-sized wontons rather than mini wontons, your cook time may be longer).
• Ladle into bowls and serve with a sprinkling of chopped green onions if desired.

EASY WONTON SOUP

Steps:

• Mix pork, green onions, egg, and hot sauce for wontons together in a bowl; season with pepper. Refrigerate for 30 minutes.
• Place a heaping teaspoon of pork mixture in the center of a wonton wrapper. Moisten edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer 2 points in toward the center, pinching together. Repeat to form remaining wontons.
• Pour chicken broth in a pot and bring to a rolling boil. Add grated ginger. Add wontons and cook until they float to the surface, indicating they are ready, about 6 minutes.
• Serve, garnished with green onions and soy sauce.

WONTON SOUP

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.

SIMPLE WONTON SOUP

Steps:

• Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
• Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
• In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified-almost like a paste.
• Now it's time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
• Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that's it!
• At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste--you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
• Once you're happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
• If you'd like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they're frozen. They'll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
• To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
• Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don't worry, They should come free once they're cooked. Once they're floating, boil them for another 1-2 minutes. Take care not to overcook them - mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
• Pour the soup over the wontons and garnish with scallions. Serve!

WONTON SOUP

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.

WONTON SOUP (雲吞湯)

Steps:

• Roughly chop the shrimp
• In a bowl, put ground pork, shrimp, salt 1/4 teaspoon , oyster sauce 2 tablespoons, sesame oil 1 tablespoon, white pepper 1/4 teaspoon, garlic powder 1/4 teaspoon and mix it very well
• There are different ways to wrap the wontons. Here are the most common ways to fold wontons.
• The easiest and traditional way is put a small spoon filling onto a wonton wrapper and close the end with a tail like the picture below
• This is second way to fold wonton (More details in the video)
• The third way to wrap wontons like a boat
• Boil some water in a pot. When the water is boiling, add the wontons. Let it cook until they all float on the top and make sure it's cooked.
• After that, put the cooked wonton into a bowl
• Pour chicken broth and warm up in the pot until it's boiling.
• Add chopped green onion, chicken broth and ready to serve.

HOMEMADE WONTON SOUP

Steps:

• In a large bowl combine all filling ingredients.
• Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
• Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.
• Bring all broth ingredients to a boil. Simmer 10 mintues.
• Remove garlic and ginger and discard.
• Add in wontons simmer 4-6 minutes or until pork is cooked through. Serve immediately.

HOMEMADE WOR WON TON SOUP

Steps:

• In a large bowl combine all filling ingredients.
• Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
• Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.
• Bring broth to a boil. Add vegetables, soy sauce, sesame oil, ginger, carrots and celery. Let boil 2 minutes.
• Add in wontons, bok choy and broccoli and let boil about 5 minutes. Add in shrimp in the last 3 minutes. Remove from heat, add remaining ingredients and serve immediately.

WONTON SOUP RECIPE

Steps:

• Combine the water and chicken broth with fresh pressed garlic. Bring it to a boil.
• Add in the frozen wontons.
• Toss in the bok choy.
• Add in sliced shiitake mushrooms. Turn the heat to medium-high and let the soup simmer for about 15 minutes or until the wontons float to the top.
• Add in the soy sauce and sesame oil. Remove from heat.
• Garnish with green onions and serve right away. Enjoy!

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.

17 BEST ASIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian soup in 30 minutes or less!

EASY WONTON SOUP

Steps:

• Place ⅔ of a pound of ground pork with 2 teaspoons of soy sauce, 2 teaspoons of chives, 1 teaspoon each of rice wine vinegar, cornstarch, grated ginger, 1 garlic clove and ½ a teaspoon each of crushed red pepper flakes and sesame oil. Mix well using your hands until fully incorporated.
• Wet the edges of the wonton wrappers using your fingers and ¼ cup of water.
• Place half a tablespoon of pork filling in the center of the wonton wrapper and fold each wonton in half diagonally to create a triangle. Press the edges to seal before folding the two identical corners in on each other. Use your fingers to press again to seal. Repeat until all wonton wrappers and filling is used up.
• Place 4 cups of chicken broth in a large pot with a 2-inch piece of peeled ginger, 2 teaspoons of soy sauce, 2 garlic cloves and ¼ teaspoon of sesame oil.
• Bring the soup to a boil and simmer on low for 10 minutes. Remove the peeled ginger and garlic cloves. Return the soup to a boil.
• Carefully place the wontons in the soup and cook for 10 more minutes.
• Serve the soup in large bowls with a garnish of sliced green onions.

HOMEMADE WONTON SOUP

Steps:

• In a food processor, combine the shrimp, ginger, and shallot. Lightly process into a chunky paste. Combine in a mixing bowl with the ground pork, soy sauce, mirin, salt, rice vinegar, and red pepper flakes.
• Working several at a time, lay a few wonton wrappers on a clean countertop or flat surface. Keep the remaining stack of wonton wrappers loosely covered with a clean kitchen towel or plastic wrap. Lightly brush the four edges of the wonton rappers with water and spoon about a tablespoon of filling into the center of each.
• Fold the wontons in half into a triangle. Make sure no air gets trapped inside and that the edges are fully sealed. Then, fold the left and right corners across the center of the dumpling and press them together, like arms crossed. You will need to dab them with water to make the "arms" stick together. Repeat with the remaining wrappers and filling.
• Bring a medium pot of lightly-salted water to a boil. Gently drop a number of dumplings (about 8 to 10 at a time) into the water and boil for about 5 minutes, until they float and are fully cooked. Use a slotted spoon to place them in a shallow bowl as you repeat until all the dumplings are cooked.TIP: You will probably not need all of these dumplings for the soup. You can make them all and enjoy the extra on their own, or freeze about 10 of them, raw, for another time.
• Combine the 2 cups water, stock, ginger, soy sauce, salt, and sugar and bring to a boil. Simmer for about 5 minutes. Taste for seasoning.
• Add about 20 dumplings to the soup -- or more if you want, because they're just that good. If using, add the bok choy and spinach and let wilt before ladling into bowls and garnishing with fresh scallions.

EASY WONTON SOUP

Steps:

• In a large stockpot or Dutch oven, heat the sesame oil over medium heat. Add the garlic and ginger and sauté until fragrant (about 2 minutes)
• Stir in the chicken broth, water, and miso paste. Bring to a boil and then lower to a simmer for 10 minutes.
• If you want extra heat, add in 1 teaspoon of sambal oelek (red chili paste).
• Add in the shiitake mushrooms and frozen potstickers/wontons and let simmer another 5 minutes until mushrooms and wontons have softened.
• Add in the baby bok choy and let wilt. Garnish with green onions and black sesame seeds.

EASY WONTON SOUP

Steps:

• Put 2 cups of water and bring to boil. Blanch the bok choy for 45 seconds. Transfer to the ice water. Finely chop the bok choy and squeeze the excess water from the leaves.
• Defrost the frozen Shepherd's purse in the water.
• Finely chop them and squeeze the excess water.
• In a large bowl, add the chopped bok choy, Shepherd's purse, ground pork, salt, sugar, soy sauce, white pepper, and mix all the ingredients together.
• Take a wonton skin and place 1 tsp of meat mixture in the middle, fold and seal with a little water to make the wonton whichever shapes you prefer.
• In a frying pan over medium heat, add 2 tbsp vegetable oil and pour the beaten eggs in the pan. Cook both sides until golden brown. Let cool.
• Finely slice the eggs.
• Place eggs in a serving bowl, add dried seaweed, dried shrimp skin, chopped green onion, preserved dried cabbage, white pepper, salt, and sesame oil. Pour the boiling chicken broth in the bowl.
• Bring half a pot of water to boil, add the wonton and cook for 3 minutes, add ½ cup of water to calm the boiling when the water is boiling again for 3 to 4 times.
• Add the cooked wonton to the chicken soup in the bowl. Enjoy!

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.

VEGAN WONTON SOUP

Steps:

• Heat a large non-stick pan and add in a tablespoon of cooking oil. Sauté mushrooms and carrots until fragrant.
• Then add in the cabbage and cook for a minute or so (increase the cooking time if you prefer softer cabbage. Season with some salt, pepper, and vegan oyster sauce.
• Transfer the mixture to a food processor and add in the tofu. Pulse to chop the vegetables and tofu into smaller bits.
• Transfer the mixture to a large bowl and season with more salt, white pepper, mushrooms seasoning (if using), and sesame oil if needed. You'll want a flavorful filling for the wontons. Mix everything together until well-combined.
• Take a wonton wrapper and place it on your palm or flat surface.
• Add a teaspoon of filling in the middle and bring the edges to the middle and pinch to seal. While sealing the wrapper, try to push out the air bubbles.
• Fill a small stockpot with 3 cups of water or vegetable stock and bring it to a boil. Season with salt, pepper, mushrooms seasoning, and toasted sesame oil.
• Add the vegetables and seaweed. Cook until the vegetables are as crisp-tender as you like. Keep this soup over low heat while you cook the wonton.
• Meanwhile, bring a large pot of water to a rolling boil. Use a large surface pot so the wontons have enough space to move around during cooking.
• Slowly drop the wontons in and let them cook until they float up. Let the wontons stay afloat for a few more seconds.
• Now, divide the soup into 2 bowls. Dish out the wontons and place them into the bowls.
• Garnish with chopped onion, a drizzle of toasted sesame oil/shallot oil, fried shallots, and serve warm with a side of chopped Thai chile in soy sauce.