Weeknight Wonton Soup Recipes

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15 MINUTE WONTON SOUP



15 Minute Wonton Soup image

15 Minute Wonton Soup with flavorful lemon ginger broth and a handful of vibrant greens. A fast, easy weeknight dinner!

Provided by Sylvia Fountaine

Categories     main

Time 15m

Yield 2

Number Of Ingredients 8

1 leek, white parts, thinly sliced (or sub 1 shallot or ½ cup onion)
4 slices ginger (the size of a quarter, leave peels on- or 1 tablespoon ginger paste)
1 tablespoon olive oil
4 cups chicken broth ( or veggie broth)
10-14 wontons ( chicken, shrimp or vegetarian)
salt and lemon juice to taste
a couple handful of chopped greens- baby spinach, arugula, bok choy, chopped kale
garnish options: scallions, cilantro, sesame seeds, chili flakes or sriracha

Steps:

  • In a medium pot, saute the leeks and ginger in oil, over medium heat, until fragrant, about 2 minutes.
  • Add the broth, cover, and bring to a boil.
  • Add the wontons and simmer according to directions on the package ( 3-5 minutes- depending on size) They normally float when cooked through.
  • Taste the broth and add salt and a squeeze of lemon if you like. I like mine quite lemony, but season to your own taste.
  • Drop in the greens, cooking until wilted. Spinach will take 45 seconds, kale will take longer.
  • Divide among two bowls and sprinkle with any of the garnishes.

Nutrition Facts : ServingSize with Chicken wontons, Calories 443 calories, Sugar 7.6 g, Sodium 818.7 mg, Fat 17.9 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 44 g, Fiber 2.3 g, Protein 26.8 g, Cholesterol 74.6 mg

PORK WONTON SOUP



Pork Wonton Soup image

Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h20m

Yield 4

Number Of Ingredients 18

1 tablespoon rice wine
½ teaspoon cornstarch
¾ pound ground pork
2 tablespoons finely chopped green onion (white and light green parts)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1 teaspoon white sugar
salt to taste
25 wonton wrappers
1 egg, beaten
3 heads bok choy, sliced
10 sugar snap peas, sliced
1 carrot, thinly sliced
2 tablespoons finely chopped green onion (white and light green parts)
2 cups chicken broth
1 cup water
¼ cup finely chopped green onion (white and light green parts)

Steps:

  • Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
  • Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
  • Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
  • Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

Nutrition Facts : Calories 513.4 calories, Carbohydrate 57.6 g, Cholesterol 106 mg, Fat 16.1 g, Fiber 10.2 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 846.2 mg, Sugar 5.2 g

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