Wonton Soup (VIDEO)
This is the easiest and most delicious restaurant quality Wonton Soup that you can make in under 15 mintues!
Servings: 2
Equipment
Ingredients
- 4 cups low sodium chicken stock Sub 4 cups water + 2 tsp chicken bouillon powder
- 1 inch ginger sliced
- 5 cloves garlic smashed
- 2 scallions greens chopped and whites left to 3” pieces
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- ¾ tsp white pepper
- 1/4 tsp msg optional
- 2 tsp sugar
- 1/2 tsp sesame oil
- 10 wontons use my grandma's recipe!
- 2 bunches bok choy washed and leaves separated
- chili oil use my homemade recipe!
Instructions
- In a small saucepan, combine the chicken stock, ginger, garlic, scallion whites, Shaoxing wine, soy sauce, white pepper, msg, sugar, and sesame oil. Bring to a simmer over medium heat while you prep the rest of your ingredients.
- In a separate pot of boiling water, add the wontons (fresh or frozen) and cook over a low boil until they float. Drain and transfer to the serving bowl.
- In the same water, add your bok choy to the pot and blanch for 1 minute or until they are dark green and crisp. Drain and add along with the wontons.
- Remove the large pieces of aromatics from your broth and strain over the wontons and bok choy. Garnish with chopped scallions and chili oil!
Video
Notes
Use high quality broth & customize - this will be the base of your Wonton Soup, so use the highest quality chicken stock or broth you have access to! Sometimes I will even use bone broth for the added health benefits and protein. You can add other aromatics to customize the broth to your exact preference! Some other ingredients you can add are: mushrooms / dried mushrooms, dried seaweed, dried fish, or dried scallops
Boil the wontons separately - store bought wontons are often dusted with cornstarch; do not boil the wontons in the broth to avoid any of the cornstarch getting into the soup and thickening it.
When to blanch vegetables - If you are adding leafy green vegetables, like bok choy, add them in the last minute before the wontons are done so you can strain them out at the same time into your broth!
Garnishes - I love to garnish mine with bok choy (or gai lan / Chinese broccoli), homemade Chili Oil, and lots of chopped green onions. If you like your soup on the saltier side, you can also add a dash of soy sauce.
Storage - Store any cooked wontons separately from the Wonton Soup broth in airtight containers in the refrigerator for up to 3-4 days. (If you store the leftover cooked wontons in the broth, the cooked wontons will continue to absorb the broth and get soggy - if you're ok with it, then store together!)
Make ahead - If you want to make this ahead of time, you can prepare your Wonton Soup broth and keep it in an airtight container in the refrigerator (for up to 3 days); when ready, cook your wontons (not in the broth), reheat your Wonton Soup broth and then combine to enjoy!
Nutrition
Calories: 60kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 507mg | Potassium: 99mg | Fiber: 1g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
