I love wonton soup, so I decided to make it from scratch. Wow, it was really worth the effort. The flavor was amazing! Makes about 12 servings.
1 T. vegetable oil
1 T. plus 1 t. minced garlic, divided
2 T. finely chopped fresh ginger, divided 1 & 1
1/4 c. thinly sliced scallions, plus 3 T., divided
10 cups canned low sodium chicken broth
(6-to-7-14.5-ounce cans)
(6-to-7-14.5-ounce cans)
1/2-pound ground pork
1 egg yolk
2 t. soy sauce
1 1/2 t. rice wine vinegar
1/2 t. sesame oil
1/4 t. crushed red pepper
30 store bought wonton wrappers
1 1/2 c thinly sliced bok choy (optional)
1/2 c. sliced shiitake mushrooms caps (optional)
1/2 c sliced bamboo shoots (optional)
- In a large soup pot, heat the oil over medium high heat until hot.
- Add 1 t. of the garlic and 1 T of the ginger and stir until fragrant.
- Add the 1/4 c. of the scallions and the chicken broth and bring to a boil.
- Reduce heat to medium low so the broth simmers. Simmer while the wontons are being assembled. At least 30 minutes.
- In a small mixing bowl combine the remaining garlic, ginger, 3 T. finely chopped scallions, pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix together.
- Lay out 5 wonton wrappers. Keep remaining wrappers covered.
- Fill a small bowl with cool water.
- Using a teaspoon measure place a t. of meat in the middle of the wrapper.
- Using your finger, dip in the water and wet the edges of the wontons. Form a triangle and press together firmly.
- Add the bok choy, mushrooms, bamboo shoots to the broth and cook for 2 to 3 minutes.
- Gently add the wontons to the broth and simmer gently for about 5 minutes,