Wonton Soup Ii
Dive into the comforting warmth of homemade *Wonton Soup II*, a delightful blend of flavorful broth, tender handmade wontons, and fresh vegetables. Packed with savory ground pork seasoned with soy sauce, sesame oil, and aromatic ginger, each wonton is lovingly folded for a perfect bite. Floating in a rich chicken broth balanced with baby bok choy and julienned carrots, this classic soup offers an authentic taste of Chinese cuisine right in your kitchen. Simple yet satisfying, this recipe can be prepared in under an hour, making it a perfect weeknight dinner or an impressive appetizer for guests. Garnish with fresh cilantro and a drizzle of sriracha for a customizable kick, and enjoy the ultimate comfort food. Perfect for those seeking "authentic wonton soup," "easy soup recipes," and "healthy Asian meals."
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Recipe Information
Ingredients
- 1 lb Ground pork
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Ground ginger
- 2 Green onions, finely chopped
- 1 clove Minced garlic
- 40 Wonton wrappers
- 8 cups Chicken broth
- 2 cups Water
- 3 heads Baby bok choy, chopped
- 1 Carrot, julienned
- 0.5 tsp Salt
- 0.25 tsp White pepper
- Fresh cilantro, for garnish
- Sriracha or hot sauce (optional, for serving)
Instructions
In a medium bowl, combine ground pork, soy sauce, sesame oil, ground ginger, green onions, and minced garlic. Mix well to create the wonton filling.
Lay a wonton wrapper flat on a clean surface. Place 1 teaspoon of the pork filling in the center of the wrapper.
Dampen the edges of the wonton wrapper with water using your fingertip. Fold the wrapper in half diagonally to create a triangle, sealing the edges tightly around the filling.
Pull the two opposite corners of the triangle together and pinch to form a classic wonton shape. Repeat with the remaining filling and wrappers.
In a large pot, bring the chicken broth and water to a boil over medium-high heat.
Reduce the heat to medium and gently add the wontons to the pot. Cook for 5-7 minutes or until the wontons float to the surface and the pork filling is cooked through.
Add chopped baby bok choy and julienned carrot to the soup. Cook for another 3-4 minutes until the vegetables are tender.
Season the soup with salt and white pepper to taste.
Ladle the soup into bowls, ensuring each serving has a portion of wontons and vegetables. Garnish with fresh cilantro, and serve hot.
Optional: Drizzle with sriracha or your favorite hot sauce for a spicy kick.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 8900 mg | 387% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 20.1 g | ||
| Protein | 185.8 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1150 mg | 88% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4113 mg | 88% | |
*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.
