EASY WONTON SOUP WITH BOK CHOY
Provided by simply beautiful eating
Yield 4
Number Of Ingredients 9
Steps:
- In a medium size saucepan, bring chicken stock and 1 cup of water to a boil over medium-high heat.
- Add fresh or frozen wontons and the salt.
- When the wontons float to the top, add the remaining cup of water and the baby bok choy.
- Once wontons float to the top again, add the soy sauce and sesame oil. At this point, your bok choy should be cooked and wilted.
- Scoop wontons out into a bowl and top up with soup. Garnish with red onion and saffron threads if desired
WONTON SOUP WITH BOK CHOY
This meaty and satisfying soup is just right for a sick day.
Categories Soup/Stew Chicken Ginger Leafy Green Pork Dinner Pork Rib Winter Simmer Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 main-course servings
Number Of Ingredients 20
Steps:
- Make broth:
- Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
- Make wontons:
- Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
- Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
- Finish soup:
- Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).
WON TON SOUP WITH BOK CHOY
Make and share this Won Ton Soup With Bok Choy recipe from Food.com.
Provided by dicentra
Categories Pork
Time 8h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make broth: Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours.
- Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
- Make wontons: Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
- Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges.
- Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal.
- Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal.
- Make more wontons in same manner.
- Finish soup: Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot.
- Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes.
- Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).
Nutrition Facts : Calories 947.5, Fat 61.3, SaturatedFat 19.9, Cholesterol 305.8, Sodium 1489.1, Carbohydrate 27.1, Fiber 2.3, Sugar 1.8, Protein 68.3
WONTON SOUP DINNER
Provided by Jeff Mauro, host of Sandwich King
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium pot or Dutch oven, heat the vegetable oil over medium heat. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute.
- Add the bone broth and bring to a boil. Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Add the wontons and cook until they are cooked through, 2 to 3 minutes. Taste and season if necessary.
- Ladle into bowls, then top with the scallion greens. Serve immediately.
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.
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Estimated Reading Time 3 mins
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