Wonton Soup made for a delicious light meal last weekend. This classic recipe is really very simple to make in your own kitchen.
Especially when wonton wraps are so readily available. Except they were almost Impossible to find in our store. The Safeway store manager finally assisted Bob to end the treasure hunt and led him to a refrigerated end cap. When he handed them to Bob, he asked us to report back about the quality. It seems they’re a new brand for the store and he thought they were better quality than brands previous offered. They worked great, but it seems to me most wonton wraps are pretty trouble free. Anyone have any thoughts about one brand being better than another?
The most difficult thing about this soup was getting a good photo. Here it is the evening it was served. I have my photography lights set up and was too hungry to notice the strong shadow.
Here it is the next day warmed up for leftovers. I would like to report that the wonton wraps held up great for the reheat. Even after soaking in the broth overnight in the refrigerator, I was surprised they didn’t fall apart after a simmer and transfer to bowls. And what’s up with this photo?? Am I suddenly not able to focus?
And then there’s the beautiful photo that accompanied the recipe from Fine Cooking. Now surely this one will inspire you to try this simple and flavorful soup at home.
- 2 quarts lower-salt chicken broth
- 3 Tbs. soy sauce
- 1 3-inch piece fresh ginger, 1 inch finely grated (1 tsp.) and 2 inches thinly sliced
- ¼ lb. lean ground pork
- 2 large scallions, trimmed and thinly sliced (green and white parts kept separate)
- ½ Tbs. Shaoxing (Chinese rice wine) or dry sherry
- ½ tsp. cornstarch
- ⅛ tsp. Asian sesame oil; more as needed
- 20 square wonton wrappers
- 2 romaine lettuce heart leaves, halved lengthwise and very thinly sliced crosswise
- In a 4-quart saucepan, bring the chicken broth, 2 Tbs. of the soy sauce, and the sliced ginger to a boil over medium heat. Reduce the heat to low and let the ginger steep while you make the wontons.
- Combine the pork, the remaining 1 Tbs. soy sauce, the grated ginger, scallion whites, rice wine, cornstarch, and sesame oil in a medium bowl and mix gently by hand.
- Arrange the wonton wrappers on a clean work surface and put 1 tsp. of the pork mixture in the center of each.
- Fill a small bowl with warm water. Dip your finger into the water and run it along the edges of a wonton wrapper. Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together. Moisten the two points on the long side of the triangle and pinch them together over the filling to seal. (The finished wonton should look like a pope’s hat.) Repeat with the remaining wrappers.
- Remove the ginger from the broth with a slotted spoon. Raise the heat to a lively simmer, add the wontons one at a time (so they don’t stick together), and cook until the pork is done, 5 to 8 minutes. (To check, pull one wonton out and cut it open to make sure the pork is cooked through.)
- With the slotted spoon, divide the won tons among 4 soup bowls. Divide the lettuce among the bowls. Season the broth to taste with 1 or 2 drops of sesame oil and divide evenly among the soup bowls. Sprinkle with the scallion greens and serve.
Classic Wonton Soup…It’s What’s for Dinner.