Wor Won Ton Soup
The best won ton soup you will find, better than take out!! This soup is full of wonderful homemade wontons plus lots of healthy vegetables in a delightful light broth!
Prep Time1 hour hr
Cook Time40 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Soup Recipes
Cuisine: Asian
Keyword: homemade wonton soup, won ton soup, wonton soup, wor wonton soup
Servings: 10
Calories: 130kcal
Soup
- 1 tablespoon canola oil
- 1 tablespoon garlic finely chopped
- 1 tablespoon grated fresh ginger
- 1/4 cup thinly sliced green onions plus 3 tablespoons finely chopped for garnish
- 10 cups canned low-sodium chicken broth
- 1 1/2 cups thinly sliced bok choy
- 1/2 cup sliced white mushroom caps
- 1 small can of sliced bamboo shoots drained
- 1 cup carrots sliced
- Salt to taste
Wontons
- 1 tablespoon grated fresh ginger
- 1 teaspoon minced garlic
- 1/2 pound ground pork
- 1 egg yolk
- 2 teaspoons soy sauce
- 1 1/2 teaspoons rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper
- About 30 wonton wrappers thawed if frozen
In a large saucepan add the canola oil and sauté the 1 Tbsp. garlic and 1 Tbsp. ginger for 2 min. until fragrant. Add the green onions and the chicken broth. Simmer for 20 min. while you make the wontons.
Mix the 1 tsp. garlic, 1 Tbsp. ginger, pork, yolk, soy sauce, vinegar, sesame oil and crushed red peppers together in a small bowl. Work with 2-3 wontons at a time, making sure the rest are covered. Fill a small bowl with water. Lay out the wonton and place 1 tsp. of the pork mixture on the lower center, with your finger run water down two opposite sides and fold into a triangle making sure all the air is released. Take the two opposite corners and fold towards the center, dabbing with water to seal and overlapping. Lay the wontons on a floured cookie sheet and continue to assemble the wontons. Once you have a full baking sheet you may freeze them at this point for later use. Once frozen, remove to storage bags.
When all the wontons are made add the carrots to the stock and simmer for 5 min. Add the bok choy, mushrooms and bamboo shoots. Simmer for 2 min. Add the wontons, by hand quickly, one at a time and simmer for 5 min., making sure the wontons float and the center is cooked through. Serve immediately garnished with the remaining green onions. Makes 10 servings.
Adapted from Emeril Lagasse
Serving: 1 | Calories: 130kcal | Carbohydrates: 5g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 169mg | Potassium: 373mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2675IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg