Best Wonton Noodle Soup With Five Spice Beef Shank Mom Recipes

MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP

Mom and Micki's Beef Shank Vegetable Soup image

Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!

Provided by Micki McKinzie

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

Ingredients

5 quarts water
4 pounds beef shanks
1 (14.5 ounce) can diced fire-roasted tomatoes
¼ large onion, chopped
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
2 bay leaves
½ pound carrots, peeled and cut into chunks
2 potatoes, cut into chunks
1 green bell pepper
1 sprig parsley

Steps:

Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 16.6 g, Cholesterol 79.4 mg, Fat 14.8 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 5.7 g, Sodium 532.4 mg, Sugar 3.6 g

WONTON NOODLE SOUP

Wonton Noodle Soup image

Provided by Jet Tila

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

Ingredients

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.

WONTON SOUP

Wonton Soup image

Provided by Food Network

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1/2 pound ground pork
1 tablespoon thin soy sauce
2 teaspoons shao hsing wine
Freshly grated black pepper to taste
1/2 teaspoon grated ginger
1/4 teaspoon minced garlic
1 tablespoon cornstarch dissolved in 3 tablespoons water
1 teaspoon sesame oil
Square wonton wrappers
Egg wash
1 pound pork neck bones, chopped into large pieces
2 pounds fowl, chopped into large pieces
1 Smithfield ham bone
1 Chinese dried fish (if available)
4 pieces of ducks feet
6 dried chicken wings
1 1/2 pounds combined coarsely chopped: celery, carrots, onions, scallions
Few drops yellow food coloring
1 teaspoon Msg (optional)
2 cups bok choy leaves cut in 1/2-inch julienne
1/2 cup Chinese roast pork, slivered

Steps:

To Make The Wontons: In a bowl combine all the filling ingredients.
Open the wonton wrappers and keep them under a dampened cloth.
Place a wrapper on a surface with a corner pointing toward you. Brush the egg wash along the four edges of the wrapper. Place a second wrapper on top and press the edges together to seal. Put 2 teaspoons of filling on the center of the wrapper. Pick up the corner closest to you and fold the wrapper over the filling, making a triangle with the long side at the bottom, closest to you.
Press down on the edges to seal in the filling while at the same time pushing out any air. Put egg wash on the top of the left tip and the bottom of the right tip. Keeping the wonton flat on the surface, bend the tips toward you and cross them, putting the right tip on top of the left tip. Squeeze together to seal. Repeat with remaining filling. Reserve prepared wontons on a tray covered with a cloth. You can keep formed wontons in your refrigerator for up to 3 hours, or, to keep them longer, freeze them on the tray and, when frozen, knock tray on edge of table to loosen them and put them into plastic bag, seal it and return them to the freezer. They will keep for up to 1 month.
To Make The Broth: Heat 1 gallon or water to a boil in a stockpot.
Add pork neck bones, fowl, ham bone, dried fish, ducks feet, chicken wings, celery, carrots, onions and scallions.
Bring to a boil and simmer 1 1/2 hours, then drain.
To drained stock add yellow food coloring, msg, wontons, bok choy, and slivers of pork. Simmer for 10 minutes and serve.