Easy Wonton Soup
Easy Wonton Soup
Ingredients
For the Wonton Filling
- 10 cloves garlic, minced
- 1 small piece ginger, grated
- 1 bunch green onions, about half for filling, half for garnish
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 splash Kikkoman Manjo Aji-Mirin Sweet Cooking Rice Seasoning, or cooking wine
- 1 dash white pepper
- 1 teaspoon cornstarch
- 1 package wonton wrappers, enough for the filling
For the Soup Broth
- 1 tablespoon sesame oil, for sautéing
- 5 cups chicken broth
- 1 tablespoon Better Than Bouillon Roasted Chicken Base, more if using no-salt broth
- 1 tablespoon soy sauce, or to taste
- 1 dash white pepper, or to taste
- 1 teaspoon fish sauce, or to taste
- 4 small heads bok choy, or as needed, for individual bowls
- 1 drizzle sesame oil, for garnish
Instructions
- 1
Finely chop about half of the green onions. Peel and mince all 10 cloves of garlic. Peel and thinly slice the small piece of ginger. Chop the 1/2 pound of peeled and deveined shrimp into small pieces.
⏱️ 10 min
- 2
In a large bowl, combine the 1/2 pound of ground pork and the chopped shrimp. Add about half of the chopped green onions. Grate the ginger directly into the bowl using a microplane. Add 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, a splash of Kikkoman Manjo Aji-Mirin sweet cooking rice seasoning (or cooking wine), a dash of white pepper, and 1 teaspoon of cornstarch. Mix all ingredients thoroughly by hand, using a circular motion and squeezing to combine, until well incorporated.
⏱️ 10 min
- 3
Take a wonton wrapper. Form your hand into a C-shape, place the wrapper over it, add a small amount of filling (about 1 teaspoon), and then close the wrapper around the filling to seal, creating a small pouch. Repeat for all wontons until the filling is used up.
⏱️ 10 min
- 4
Bring a large pot of water to a rolling boil. Carefully add all the assembled wontons to the boiling water. Let them cook for approximately 6 to 7 minutes, or until they float to the surface and are cooked through. Remove the cooked wontons with a slotted spoon or strainer and set aside.
⏱️ 7 min•🌡️ 212
- 5
In a separate medium-sized pot, add about 1 tablespoon of sesame oil over medium heat. Add all of the minced garlic and sliced ginger. Sauté for 2 to 3 minutes until fragrant, being careful not to burn the garlic. Pour in about 5 cups of chicken broth. Add 1 tablespoon of Better Than Bouillon Roasted Chicken Base (add more to taste if using no-salt broth), 1 tablespoon of soy sauce, a dash of white pepper, and 1 teaspoon of fish sauce. Bring the broth to a simmer and let it simmer for about 10 to 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 6
To assemble, place several cooked wontons and some bok choy into individual serving bowls. Ladle the hot soup broth over the wontons and bok choy. Garnish with the remaining chopped green onions and finish with an extra drizzle of sesame oil. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Wonton Soup
For the Wonton Filling
- 10 cloves garlic, minced
- 1 small piece ginger, grated
- 1 bunch green onions, about half for filling, half for garnish
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 splash Kikkoman Manjo Aji-Mirin Sweet Cooking Rice Seasoning, or cooking wine
- 1 dash white pepper
- 1 teaspoon cornstarch
- 1 package wonton wrappers, enough for the filling
For the Soup Broth
- 1 tablespoon sesame oil, for sautéing
- 5 cups chicken broth
- 1 tablespoon Better Than Bouillon Roasted Chicken Base, more if using no-salt broth
- 1 tablespoon soy sauce, or to taste
- 1 dash white pepper, or to taste
- 1 teaspoon fish sauce, or to taste
- 4 small heads bok choy, or as needed, for individual bowls
- 1 drizzle sesame oil, for garnish
Instructions
- 1
Finely chop about half of the green onions. Peel and mince all 10 cloves of garlic. Peel and thinly slice the small piece of ginger. Chop the 1/2 pound of peeled and deveined shrimp into small pieces.
⏱️ 10 min - 2
In a large bowl, combine the 1/2 pound of ground pork and the chopped shrimp. Add about half of the chopped green onions. Grate the ginger directly into the bowl using a microplane. Add 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, a splash of Kikkoman Manjo Aji-Mirin sweet cooking rice seasoning (or cooking wine), a dash of white pepper, and 1 teaspoon of cornstarch. Mix all ingredients thoroughly by hand, using a circular motion and squeezing to combine, until well incorporated.
⏱️ 10 min - 3
Take a wonton wrapper. Form your hand into a C-shape, place the wrapper over it, add a small amount of filling (about 1 teaspoon), and then close the wrapper around the filling to seal, creating a small pouch. Repeat for all wontons until the filling is used up.
⏱️ 10 min - 4
Bring a large pot of water to a rolling boil. Carefully add all the assembled wontons to the boiling water. Let them cook for approximately 6 to 7 minutes, or until they float to the surface and are cooked through. Remove the cooked wontons with a slotted spoon or strainer and set aside.
⏱️ 7 min•🌡️ 212 - 5
In a separate medium-sized pot, add about 1 tablespoon of sesame oil over medium heat. Add all of the minced garlic and sliced ginger. Sauté for 2 to 3 minutes until fragrant, being careful not to burn the garlic. Pour in about 5 cups of chicken broth. Add 1 tablespoon of Better Than Bouillon Roasted Chicken Base (add more to taste if using no-salt broth), 1 tablespoon of soy sauce, a dash of white pepper, and 1 teaspoon of fish sauce. Bring the broth to a simmer and let it simmer for about 10 to 15 minutes to allow the flavors to meld.
⏱️ 15 min - 6
To assemble, place several cooked wontons and some bok choy into individual serving bowls. Ladle the hot soup broth over the wontons and bok choy. Garnish with the remaining chopped green onions and finish with an extra drizzle of sesame oil. Serve hot.
⏱️ 3 min