Easy Wonton Soup Recipe (2024)

FAQs

What is the broth in wonton soup made of? ›

Making the broth with a combination of chicken backs, pork trotters, dry-cured ham, dried shrimp, and glutamate-rich seaweed results in an extra-savory and rich soup. Brining the shrimp that fill the wontons in a solution of salt and baking soda preserves their juiciness and makes them crisp.

As mentioned above, wonton soup is packed with carbohydrates to energize you for your next exercise session. Beyond fueling your batteries, its richness in proteins can also contribute to the build-up of your muscles.

I was able to find wonton noodles (these are thin Chinese egg noodles similar to angel hair pasta) at my local Asian grocery store but if you don't have time to visit a specialty store, you can simply substitute thin rice noodles.

A little water acts as the “glue” to keep the wontons sealed tight so they don't fall apart as they cook. Remember to buy square wrappers (round wrappers don't work with this folding technique) and press as much air out of the wontons as you can while sealing them.

Its thickening agent is usually starch which makes the soup translucent and smooth.

The primary difference between dumplings and wontons is that wontons are always filled with a meat or vegetable filling, whereas dumplings can be filled or the ingredients can be mixed with the dough and formed into balls.

The flavors of wonton soup are warm, comforting, and yet gentle on the digestive tract. The broth is simple and brought to life with a drizzle of sesame oil and, usually, white pepper. The delicate wonton pouches are not too heavy on the stomach, and the ginger is light and helps with nausea.

Egg Drop Soup

Of the soups commonly found on Chinese restaurant menus, egg drop is the healthiest. Totally starving when you walk into a Chinese restaurant? Order soup as an appetizer, and egg drop is tops. "It's really made with eggs, so it does offer quite a bit of protein," says London.

Choosing the Healthiest Soup

Both egg drop and wonton soups are among the better options if you are trying to eat healthy at a Chinese restaurant. A cup of egg drop soup contains 65 calories and only 1.5 grams of fat, while a cup of wonton soup provides 71 calories but only 0.6 grams of fat.

Campbell's® Condensed Chicken Wonton Soup lets you easily prepare your restaurant favorite at home. Savory chicken stock holds tender wontons and delicate seasoning for delicious Asian flavor. Pair this soul-warming soup with stir-fried vegetables with a splash of soy sauce for something satisfying.

How long do you boil wontons? ›

Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon.

Wonton soup is broth with a meat filled wonton in it, usually a small cup serving. Wor Wonton uses the same broth and meat filled dumpling but they add veggies (cabbage, or Bok choy, or , celery, green onion and mushroom), maybe an egg, and a shrimp and serve it in a larger bowl.

Water: Used to seal the wontons. You can also use an egg wash.

How to eat. You eat wonton soup from a bowl, with an earthenware soup spoon in one hand and chopsticks in the other. Scoop the wontons from the soup with your chopsticks and eat the liquid with the spoon. Easy.

First, cooking the wontons (and noodles and veggies) in the broth tends to make it cloudy and muddies the clean flavor. Second, by cooking them separately, you can cook exactly as many as you need without risking leftover wontons and noodles getting soggy and falling apart as they sit in the broth in the refrigerator.

It takes more than just chicken broth and soy sauce to make a Chinese soup broth! Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something.

Wonton filling

There are many types of wonton fillings, but I'd say that pork and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Stock is made by simmering animal bones, which release gelatin and proteins to yield a rich, deep flavor that's further bolstered by mirepoix (chopped carrots, celery and onion) and aromatics such as herbs and bay leaves.