lenaskitchenblog.com / wonton soup / ingredients

To start things off I am posting the recipe for my Wonton Soup. The best wonton soup I’ve made to date. I infused the miso/beef broth with cilantro stems, ginger, lemongrass, chili, smashed garlic and green onions. The smell in the kitchen will be divine… so prepare for some tasty scents happening in your kitchen. 

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Let me tell you, I haven’t tasted anything like it and have been making this soup since and everyone who has tasted it loves the flavors too. I hope you enjoy it too. I want you to be creative and add what you like to this recipe. When I am following a new recipe I look at what the chef suggests to use and add my own twist to it if I don’t like a certain ingredient. So I want you to be creative with my dishes and follow your heart and your taste buds.

MAKES: 6-8 servings depending on the bowl size and how hungry you are.

6 cups of water
1-2 tbsp miso paste
2-3 tbsp of beef broth paste
One bunch of cilantro stalks with some leaves left on them, washed
2-3 inch piece of ginger, sliced and unpeeled
4 inch piece of lemongrass (cut in half and use the top of your knife to bruise the lemongrass to release more flavor)
8 pieces of garlic (peeled and smashed lightly to release more flavor)
Fresno chili or a different spicy pepper you prefer and I will leave the amount to your liking since you know best on how spicy you like things (cut into round slices)
1/2-1 can of coconut milk is optional in this if you want this soup to be thicker

1 cup of ground chicken thighs
1 cup of ground pork
A few pinches of sea salt
2 tbsp of chopped cilantro
1-2 scallions chopped
Chopped fresh fresno chillies (optional per your heat preference)
1/2 cup grated sweet onion to make the filling juicy
Round or square wonton wrappers bought at the Asian store in the refrigerator section or any store that carries asian ingredients, choose the smallest size they carry
Small bowl of water for dipping your finger and sealing the wonton wrappers

12 shitake mushrooms (wiped clean and sliced thinly)
Finely chopped cilantro
Thinly sliced radishes with some of the green stems still attached
Finely chopped green onion

Add water into a wok or pot and bring to a boil. Add your beef broth paste, mix well until dissolved and taste for salt after combined together, add the miso paste and taste for salt, I add one table spoon at a time so it doesn’t become too salty, but if it’s too salty just add a bit more water until the flavor is to your liking. Add the rest of the ingredients at the same time that are listed above in the broth list. Let this simmer on low heat uncovered for about 45 minutes to an hour. The longer you keep this on the more flavor your ingredients will release. Add your sliced mushrooms and cook for about 5 minutes or until they are soft.

Combine both meats in a large bowl, add the grated onions, cilantro, scallions, salt and chili peppers is optional for heat. Use your hands or a wooden spoon to mix all the ingredients together and use measuring table spoon to dish out the small amounts of filling into the middle of the wonton wrapper. Do not fill too much or the filling will come out once it’s cooking. Use your pointer finger and dip it in a bowl of water to wet the edges of two sides or a square wonton or the top side of a round wonton wrapper to seal the wontons. Use your fingers to fold the wrapper in half and make sure all the air is released from the inside of the wrapper and pinch the dough together. then add a dab of water to pinch the left and right side of the square wrapper to create a pocket look as I have shown above in the photo.

I have cooked the wontons two different ways before, so I will let you choose how you want to cook them. One way is to cook them in the broth you created after adding your mushrooms. Another is to boil them separately in a lightly salted water, which I think is a better way to go to keep the broth clean. And that takes about 5-7 minutes, I usually test mine by cutting one in half to see if the meat has cooked all the way though which is the best way to tell if they are cooked.

To plate the soup, I place the amount of wontons that you prefer into the bowl first. Then add your broth and garnish.


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1 Comment

1 Comment on WONTON SOUP

  1. Nadia Zaverukha
    December 23, 2015 at 8:30 am (2 years ago)

    Hi, Lena! I finally made this soup yesterday for dinner and it was super delicious! I added bok choy and sugar snow peas and didn’t use coconut milk/miso paste! It was superb! Thank you!


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