No-Wonton Wonton Soup
No-Wonton Wonton Soup
Ingredients
For the Shrimp Paste
- 600 g shrimp, coarsely chopped
- 4 teaspoons soy sauce
- 4 teaspoons sesame oil
- 1 teaspoon oyster sauce
- a few pinches white pepper powder
- 4 teaspoons corn starch
- 40 g green onions
- 4 teaspoons shaoxing wine, (optional)
For the Soup
- 10 cups water
- 2 teaspoons chicken stock powder, or 1 teaspoon for lower sodium
- 320 g bak choy, chopped
- 200 g wonton wrappers, (40-60 pieces)
Instructions
- 1
Coarsely chop the raw shrimp with a knife or food processor. Ensure the shrimp pieces are chunky, not pureed.
⏱️ 5 min
- 2
Transfer the chunky chopped shrimp to a bowl. Add the soy sauce, sesame oil, oyster sauce, white pepper powder, corn starch, green onions, and shaoxing wine (if using). Mix all ingredients well.
⏱️ 3 min
- 3
Using chopsticks or a spoon, beat the shrimp mixture in one direction until a sticky shrimp paste is formed. This helps to develop the texture of the shrimp balls.
⏱️ 5 min
- 4
In a large pot, add the water and chicken stock powder. Bring the broth to a rolling boil over high heat.
⏱️ 5 min•🌡️ 100
- 5
Once the broth is boiling, use two teaspoons to roll the shrimp paste into small balls. Carefully add the shrimp balls into the boiling broth. Cook until they float to the surface, indicating they are cooked through.
⏱️ 5 min•🌡️ 100
- 6
Once the shrimp balls are floating, add the chopped bak choy and wonton wrappers to the pot. Cook for approximately 1 minute, or until the bak choy is tender-crisp and the wonton wrappers are soft.
⏱️ 1 min•🌡️ 100
- 7
Serve the No-Wonton Wonton Soup immediately and enjoy your low-effort, high-protein meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Wonton Wonton Soup
For the Shrimp Paste
- 600 g shrimp, coarsely chopped
- 4 teaspoons soy sauce
- 4 teaspoons sesame oil
- 1 teaspoon oyster sauce
- a few pinches white pepper powder
- 4 teaspoons corn starch
- 40 g green onions
- 4 teaspoons shaoxing wine, (optional)
For the Soup
- 10 cups water
- 2 teaspoons chicken stock powder, or 1 teaspoon for lower sodium
- 320 g bak choy, chopped
- 200 g wonton wrappers, (40-60 pieces)
Instructions
- 1
Coarsely chop the raw shrimp with a knife or food processor. Ensure the shrimp pieces are chunky, not pureed.
⏱️ 5 min - 2
Transfer the chunky chopped shrimp to a bowl. Add the soy sauce, sesame oil, oyster sauce, white pepper powder, corn starch, green onions, and shaoxing wine (if using). Mix all ingredients well.
⏱️ 3 min - 3
Using chopsticks or a spoon, beat the shrimp mixture in one direction until a sticky shrimp paste is formed. This helps to develop the texture of the shrimp balls.
⏱️ 5 min - 4
In a large pot, add the water and chicken stock powder. Bring the broth to a rolling boil over high heat.
⏱️ 5 min•🌡️ 100 - 5
Once the broth is boiling, use two teaspoons to roll the shrimp paste into small balls. Carefully add the shrimp balls into the boiling broth. Cook until they float to the surface, indicating they are cooked through.
⏱️ 5 min•🌡️ 100 - 6
Once the shrimp balls are floating, add the chopped bak choy and wonton wrappers to the pot. Cook for approximately 1 minute, or until the bak choy is tender-crisp and the wonton wrappers are soft.
⏱️ 1 min•🌡️ 100 - 7
Serve the No-Wonton Wonton Soup immediately and enjoy your low-effort, high-protein meal.
⏱️ 1 min