Wonton Soup Recipe | Breakfast Care

A Wonton Soup is a type of Chinese dumpling soup commonly found across regional styles of Chinese cuisine.  It has lots of healthy veggies and is semi-homemade using frozen wontons.

  • 8 ounces medium shrimp, peeled, deveined and diced
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1/4 tsp ground black pepper
  • 30 2-inch won ton wrappers
  • 2 cloves garlic, minced
  • 2 tbsp ginger, grated
  • 4 cups chicken broth
  • 4 ounces shiitake mushrooms
  • 2 baby bok choy
  • 3 green onions,sliced
  • 1 tbsp yellow miso paste, or more, to taste
  • 2 tbsp oil

  1. Combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, and pepper in a large bowl.
  2. To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
  3. Heat 1 tbsp oil in a large pot over medium heat. Add garlic and ginger, and cook, stirring frequently, until aromatic.
  4. Whisk in chicken broth, mushrooms and 2 cups water.
  5. Bring to a boil, reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined.
  6. Stir in wontons until cooked through.
  7. Serve immediately.
  8. Enjoy!

1. You can keep uncooked wonton in freezer for 2 months, if well wrapped.
2. Leftover cooked wontons can be refrigerated in an airtight container for up to 4 days.

Post a Comment