Top Rated Wonton Soup Recipes

by
MARBALET
Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth.
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by
penguinluv40
This is a favorite of my husband. I have made this soup for years. This does take a bit of time to make the wontons, but well worth it.
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by
Jim Peterson, Cooking Light JANUARY 2003
To freeze wontons, place them uncooked on a baking sheet. Freeze, then store in a zip-top plastic bag for up to 2 weeks. Add them, still frozen, to the simmering broth. To add a little spice, sprinkle with crushed red pepper.
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by
Emeril Lagasse
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.
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by
Amberngriffinco
emailed to me.. haven't tried, but looks very close to how I do it. I add about 2 Tbsp oyster flavored sauce to the pork mixture.
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by
Valerie in Florida
Courtesy of Emeril Lagasse.
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by
forgetid
Ingredients: For the wontons: 3/4 pound ground pork 2 Tbsps. minced celery 2 minced green onions 1 egg 2 Tbsps. soy sauce 1 1/2 tsp,. white wine 1/2 tsp seasame seed oil 1/8 tsp. salt dash white pepper 24-30 won ton wrappers For the soup: 1 (48 ...
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by
PanNan
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.
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by
southern chef in louisiana
Rhis is a wonderful soup-my kids love it.
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'Even though wontons in broth have been established here as a traditional soup [course],' says Irene Kuo in her book The Key to Chinese Cooking (Knopf, 1977), 'in China the dish is considered a snack.'
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by
sanjayndalal@gmail.com (Tarla Dalal)
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by
Tonkcats
Try Wonton Soup from Food.com. - 4721
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