Craving a comforting and flavorful soup that's both satisfying and surprisingly easy to make? Look no further than this homemade wonton soup recipe, a delicious and versatile dish perfect for a weeknight meal or a cozy weekend lunch. Forget those bland, store-bought versions; this recipe delivers a rich, savory broth brimming with tender wontons and your favorite vegetables. The delicate balance of flavors, from the fragrant ginger and garlic to the umami-rich soy sauce, will transport your taste buds to a culinary haven. You'll be amazed at how simple it is to create this restaurant-quality soup from the comfort of your own kitchen.
This recipe focuses on creating a delicious and authentic wonton soup experience without the complicated steps often associated with homemade versions. We'll guide you through each stage, from making the wonton wrappers (or using store-bought for ultimate convenience) to crafting the perfectly balanced broth. Ready to dive into the simple yet rewarding process of making this incredible soup? Let's get started with our step-by-step guide!
Tools Needed
- Microwave or stovetop
- Spoon
- Food processor
- Blender
- Wok
- Chopsticks
Ingredients
- Kabocha squash: 1/3
- Ground pork (or chicken): 0.5 lb
- Peeled and deveined shrimp: 0.5 lb
- Scallions
- Cilantro
- Garlic: 1.5 tbsp (minced)
- Ginger: 2 tsp (minced)
- Soy sauce: 2 tbsp
- Oyster sauce: 1.5 tbsp
- Sugar: 0.5 tsp
- Five-spice powder: 0.5 tsp
- Sesame oil
- Water: 3 tbsp + 6 cups (for stock)
- Vegetable oil: 3 tbsp
- Crushed ice: 1 cup
- Store-bought chicken (beef or vegetable) stock: 6 cups
- Wonton wrappers
- Baby bok choy (optional)
- Salt
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Filling
- Peel, remove seeds, cut into 1cm thick slices, and microwave for 5 minutes or boil for 15 minutes until soft.
- In a food processor, combine ground pork (or chicken), shrimp, diced scallions, cilantro, minced garlic, minced ginger, soy sauce, oyster sauce, sugar, five-spice powder, sesame oil, and water. Blend for 30 seconds.
- Add crushed ice to the cooked squash and blend until smooth.
Step 2. Make the Broth
- Heat vegetable oil in a wok over medium heat. Add sliced scallions, ginger, and garlic. Stir for 1 minute. Add squash puree and stir for a minute. Add chicken stock and mix well.
Step 3. Assemble and Cook the Wontons
- Place filling onto wonton wrappers, fold over, and squeeze.
- Bring the broth to a boil. Add wontons and cook for 4-5 minutes. Add baby bok choy (optional). Season with salt. Garnish with scallions.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Adding aromatics like scallions and ginger to the store-bought stock enhances the flavor.
- The squash puree adds creaminess and a beautiful color to the soup.
- This wonton folding method is easy and fast, even for beginners.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 50-60g
- Protein: 35-45g
FAQs
1. Can I use store-bought wonton wrappers?
Absolutely! Store-bought wonton wrappers are a great time-saver. Just follow the filling and cooking instructions in the recipe.
2. What can I substitute for chicken broth?
Vegetable broth, pork broth, or even a combination of water and bouillon cubes will work well. Adjust seasoning to taste as needed.
3. How do I prevent my wontons from falling apart?
Gently handle the wontons when cooking. Don't overcrowd the pot, and ensure the water is at a rolling boil before adding them. Cook for just a few minutes until they float to the surface.
This easy wonton soup recipe is a perfect example of how a delicious and comforting meal doesn't have to be complicated or time-consuming. With minimal effort, you can enjoy a restaurant-quality soup that's sure to become a family favorite. So grab your ingredients and get cooking – your taste buds will thank you!