Seashells Wonton Soup
Dive into a comforting bowl of Seashells Wonton Soup, where delicate handmade wontons, shaped like elegant seashells, float in a flavorful broth brimming with fresh ingredients. This recipe pairs savory ground chicken or pork filling, infused with soy sauce, sesame oil, ginger, and garlic, with tender bok choy and earthy shiitake mushrooms for a truly satisfying meal. The light but rich chicken broth is subtly thickened with a cornstarch slurry, creating the perfect balance of textures. With its unique seashell-shaped wontons and nourishing ingredients, this soup is a showstopper that's as comforting as it is elegant. Ideal for cozy nights or impressing guests, this quick and easy recipe brings restaurant-quality flavor to your kitchen in under an hour.
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Recipe Information
Ingredients
- 250 g ground chicken or pork
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp minced ginger
- 2 cloves minced garlic
- 2 stalks thinly sliced green onions
- 20 pieces wonton wrappers
- 6 cups chicken broth
- 1 cup sliced shiitake mushrooms
- 2 pieces baby bok choy, halved
- 0.5 tsp salt
- 0.25 tsp white pepper
- 1 cup water
- 1 tbsp cornstarch
Instructions
In a large mixing bowl, combine the ground chicken or pork, soy sauce, sesame oil, minced ginger, minced garlic, and one stalk of thinly sliced green onion. Mix thoroughly to make the wonton filling.
Prepare a small bowl of water to use as 'glue' for sealing the wontons.
Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the filling in the center of the wrapper.
Dip your finger into the water and moisten all four edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out any air and sealing the edges tightly.
Bring the two bottom corners of the triangle together, overlap them slightly, and pinch to seal, creating a seashell shape. Repeat with the remaining wonton wrappers and filling.
In a large pot, bring the chicken broth to a boil over medium-high heat. Add the sliced shiitake mushrooms and halved baby bok choy. Simmer for 5 minutes.
In a small bowl, mix the cornstarch and 1 cup of water to make a slurry. Stir it into the soup to slightly thicken the broth.
Season the broth with salt and white pepper to taste.
Carefully add the shaped wontons to the pot. Simmer for 4–5 minutes, or until the wontons float to the top and are fully cooked.
Ladle the soup into bowls, ensuring each bowl receives some bok choy, mushrooms, and several wontons. Garnish with the remaining sliced green onion and serve hot.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 6168 mg | 268% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 13.6 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 469 mg | 36% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3345 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
