Best Weeknight Wonton Soup Recipes

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!

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.

15 MINUTE WONTON SOUP

Steps:

• In a medium pot, saute the leeks and ginger in oil, over medium heat, until fragrant, about 2 minutes.
• Add the broth, cover, and bring to a boil.
• Add the wontons and simmer according to directions on the package ( 3-5 minutes- depending on size) They normally float when cooked through.
• Taste the broth and add salt and a squeeze of lemon if you like. I like mine quite lemony, but season to your own taste.
• Drop in the greens, cooking until wilted. Spinach will take 45 seconds, kale will take longer.
• Divide among two bowls and sprinkle with any of the garnishes.

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.

WONTON SOUP DINNER

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.

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.

15-MINUTE CHICKEN NOODLE WONTON SOUP RECIPE BY TASTY

Steps:

• In a large pot, bring the chicken stock to a boil over high heat.
• Reduce the heat to medium and add the frozen vegetables, chicken wontons, salt, pepper, and dried thyme, if using, and simmer until the wontons are warmed through and float to the surface, 8-10 minutes.
• Divide the soup among 4 bowls and serve immediately. The soup will keep in an airtight container in the refrigerator for up to 3 days.
• Enjoy!

WONTON SOUP

Steps:

• Wontons:
• Combine the first 5 ingredients in large bowl and mix together thoroughly. Place 1/2 teaspoon of filling in the center of each wonton wrapper. Moisten the sides of wrapper with water and then fold diagonally in half to form a triangle. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape. Set aside.
• Soup:
• In a soup pot, saute the chicken strips and minced garlic in the vegetable oil. Add the chicken stock, soy sauce, sesame oil, and barbecue pork. Simmer for 15 minutes on medium heat. Add the dumplings and cook for another 10 minutes. Drain the bamboo shoots and water chestnuts; add to soup pot. Add the frozen vegetables and simmer for another 10 minutes.

DUMPLING NOODLE SOUP

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
• Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
• Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
• Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
• Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
• Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.