Seafood Won Ton Soup Recipes

EASY WONTON SOUP

Steps:

• Bring chicken broth to a boil in a large pot.
• Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
• Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
• Stir in soy sauce and sesame oil.
• Divide soup in four bowls. Garnish with fresh scallions.

HOMEMADE WOR WON TON SOUP

Steps:

• In a large bowl combine all filling ingredients.
• Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
• Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.
• Bring broth to a boil. Add vegetables, soy sauce, sesame oil, ginger, carrots and celery. Let boil 2 minutes.
• Add in wontons, bok choy and broccoli and let boil about 5 minutes. Add in shrimp in the last 3 minutes. Remove from heat, add remaining ingredients and serve immediately.

SEAFOOD WON TON SOUP

Steps:

• TO MAKE THE WONTONS:.
• Place the scallops in a food processor.
• Blend the scallops into a coarse puree.
• Blend in half of the egg yolk (discard the remaining yolk).
• Transfer the scallop puree to a medium bowl.
• Stir the shrimp, cabbage, 1 tablespoon of soy sauce, 1 teaspoon rice wine, 1/4 teaspoon sesame oil, oyster sauce, 1 teaspoon ginger, red pepper flakes,(if using) and garlic into the scallop puree.
• Lightly dust a baking sheet with cornstarch.
• Place one wonton wrapper on a flat surface and place a generous teaspoon of the shrimp mixture in the center of the wonton wrapper.
• Lightly brush the edges of the wonton wrapper with a little water.
• Fold the wrappers in half, pressing the edges to seal and forming a rectangular-shaped dumpling.
• Moisten 2 folded corners with water then bring the corners together and press firmly to adhere.
• Place the wonton on the prepared baking sheet.
• Repeat with the remaining wrappers and shrimp mixture.
• TO MAKE THE SOUP:.
• Place the stock in a medium pot and bring to a boil over high heat.
• Add the remaining 2 tablespoons soy sauce, 2 tablespoons rice wine, 1 teaspoon ginger, red pepper flakes(if using) and 1/2 teaspoon sesame oil to the stock.
• Reduce the heat to a rolling simmer and add the seafood won tons.
• Allow to cook for approximately 4 minutes or until the filling is cooked through.
• Add the bok choy to the soup then ladle the soup into 4 serving bowls, dividing the bok choy and won tons evenly, and serve.
• Enjoy!

WONTON NOODLE SOUP

Steps:

• For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.)
• For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes.
• Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers.
• For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons.
• For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro.