Wonton Soup Recipe
Warm up with a cozy bowl of homemade dumplings swimming in a savory, ginger-scented broth. Perfect for chilly nights or special gatherings.
Ingredients
- 30 wonton wrappers round or square use rice wrappers for gluten-free
- 8 oz peeled, deveined shrimp finely chopped or extra pork
- 2 scallions thinly sliced reserve some green tops for garnish
- 1 tsp soy sauce (low-sodium if preferred)
- 1 tsp oyster sauce (optional for depth)
- 1 tsp sesame oil (toasted for nuttiness)
- 1 tsp ginger peeled, minced fresh over powdered
- 1 clove garlic minced
- 4 cups chicken or vegetable broth homemade or high-quality carton
- 2-inch knob ginger sliced
- 2 cups baby spinach or napa cabbage chopped
- 1 tbsp chopped cilantro or Thai basil
- Salt as needed
Instructions
- In a bowl, combine pork, shrimp, scallions, soy sauce, oyster sauce, sesame oil, cornstarch, ginger, garlic, and pepper. Mix gently.
- Fill wrappers, fold, seal, and chill if desired. This helps hold shape in the broth.
- Simmer broth with ginger slices for aroma. Add wontons and greens; cook until translucent and cooked through.
- Stir in greens and season the broth. Serve garnished with scallions and cilantro.
Notes
Choose fresh wonton wrappers for better results. Store leftover soup in the refrigerator for up to 3 days. Freeze uncooked wontons for later use.
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