Best Nifs Whole Shrimp Wonton Soup Recipes

Nif's Whole Shrimp Wonton Soup image

Provided by Nif_H

Categories Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

6 cups chicken broth (homemade or other really good quality)
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon sugar
1/2 lb shrimp, raw, peeled, deveined, tails removed (20 of 31/40 count shrimp)
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1 dash sea salt
1 dash fresh ground black pepper
20 wonton wrappers
1 tablespoon green onion, thinly sliced diagonally, separated

Steps:

Mix all broth ingredients and bring heat in a saucepan.
Meanwhile, make wontons by laying a wonton wrapper down and placing the shrimp in the middle with the back of it facing the edge. Wet your finger with water and wet edges. Fold edges together and pinch to seal.
Fold all 3 points together and wet them to fuse them.
Heat broth to a low boil and add wontons. Boil for 4 minutes. Top with green onion.

Nutrition Facts : Calories 245.5, Fat 3.8, SaturatedFat 0.9, Cholesterol 114, Sodium 1791, Carbohydrate 26.7, Fiber 0.8, Sugar 2.7, Protein 23.6

Wonton Noodle Soup image

Provided by Jet Tila

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

1/2 pound shrimp, peeled, deveined and finely diced
1/2 pound ground pork
Kosher salt and freshly ground black pepper
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
16 wonton wrappers
1 large egg, beaten
2 quarts cold water
2 to 3 ounces low-sodium chicken base
One 1-inch piece ginger, thinly sliced
2 cloves garlic, smashed
3 scallions, smashed and cut into 2-inch pieces
3 whole black peppercorns or a pinch of freshly ground black pepper
1 teaspoon oyster sauce
2 to 3 drops sesame oil
1/2 to 1 teaspoon kosher salt
Kosher salt
4 ounces noodles, such as spaghetti or dried instant ramen
2 scallions, thinly sliced
2 tablespoons cilantro leaves

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.