Best Vegetable Wonton Soup Recipes

VEGETABLE WONTON SOUP

Steps:

• BOIL WONTONS: In a large pot of boiling water, cook frozen wontons or dumplings (as well as spinach if you're using frozen chopped spinach) as per package directions. Drain in a strainer and set aside.
• MAKE SOUP: Heat broth in the same pot to medium-high heat until broth comes to boil. Add broccoli and other vegetables. Lower heat to Medium heat and cook for 3 minutes until tender. Add fresh baby spinach and shrimp if using and cook for 3 minutes until shrimp just become opaque.. Add chicken (if using), and cooked prepared wontons.
• SEASON AND SERVE: Add additional herbs and seasonings to taste such as: splash of soy sauce, a 1/2 teaspoon of sesame oil; fresh chopped basil or cilantro, a squeeze of lime, 1-2 tsp grated fresh ginger, a few drops of hot sauce or some chili pepper flakes. Garnish with bean sprouts, a drizzle of chili oil and chopped green onion if desired. Ladle into serving bowls and serve immediately right from the pot.

VEGETABLE WONTON SOUP

Steps:

• 1 Make the wontons: Heat a wok or large skillet over medium heat
• 2 Working in batches if needed, add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes
• 3 Scoop the spinach into a clean kitchen towel and squeeze out as much water as possible
• 4 Transfer the drained spinach into the bowl of a food processor
• 5 Remove the stems from the mushrooms, lightly smash them with the back of your knife, tear into pieces, and set aside to use to make the soup
• 6 Tear or cut the caps into big pieces and transfer them to the food processor, along with the tofu, scallions, sesame oil, ginger, cornstarch, salt and pepper
• 7 Pulse until the mixture is finely chopped
• 8 Taste, and add more salt, if needed
• 9 To form the wontons, fill a small glass with water
• 10 Place a wonton wrapper on the countertop and spoon 1 heaping teaspoon of filling into the center
• 11 Dip your finger into the water and moisten two contiguous edges
• 12 Lift the point on the opposite side of the moistened edges, and fold the wonton over the filling into a triangle, working out any air bubbles from the center and pressing the edges to seal
• 13 You can leave the wonton like this for the simplest method, or form a flower-bud shape: Lay the wonton so the triangle is pointed away from you and the "spine
• 14 " the long edge where the filling sits, is horizontal
• 15 Roll the spine edge up and over once, then moisten the two points on each side, bring them together, and pinch to seal
• 16 Continue with the remaining wrappers until you have made all the wontons
• 17 Make the soup: Heat a large saucepan over medium-high heat
• 18 Chop 2 scallions and set aside
• 19 Smash the remaining 3 scallions, then cut into 2-inch pieces and add them to the pan
• 20 Cook, stirring a few times, until lightly charred all over, about 2 minutes
• 21 Pour in the water and add the reserved shiitake stems, ginger, soy sauce, salt and pepper
• 22 Bring to a boil, then reduce the heat until the soup is simmering, cover, and cook for 15 minutes
• 23 Strain out the shiitake stems, ginger and scallions
• 24 Taste, and season with more salt or soy sauce, if needed
• 25 Return to low heat, and cover to keep hot
• 26 Bring a large saucepan of water to a boil, then carefully slide the wontons into the boiling water and cook until they float and become translucent around the filling, 2 to 3 minutes
• 27 Using a slotted spoon, transfer them to serving bowls, dividing them equally
• 28 Drizzle with a little sesame oil so that they don't stick to each other
• 29 Ladle the hot soup over the wontons in the bowls, sprinkle with the chopped scallions and serve hot

VEGETARIAN WONTON SOUP RECIPE

Steps:

• To begin making the Vegetable Wonton Soup, first get the momos ready. Do not steam them, as we will be cooking it in the soup base. Keep the filled.
• Keep the filled non-steamed momos covered with a damp muslin cloth until we make the soup broth.
• To begin making the soup broth, heat the sesame oil in a wide saucepan. Add the onions, ginger, garlic and green chillies and saute for a few seconds.
• Next add in 3 cups of water, salt, vinegar, soy sauce. Give the broth a simmer for about 10 minutes so all the flavours from the ginger, garlic and onions get into the soup broth. Give the soup broth a taste and check for salt and spice levels and adjust to suit your taste.
• Once the soup broth has simmered for about 10 minutes, we will add the non-steamed wontons/momos to the broth. Gradually add all of them and increase the heat of the soup. Bring the soup to a boil and allow the wontons to cook in the broth for about 5 minutes. You will notice the wontons come floating to the top.
• At this stage turn off the heat. Spoon the Vegetarian Wonton Soup in a bowl and serve it with Cantonese Style Vegetarian Chowmein for a filling weeknight dinner.

WONTON SOUP

Steps:

• In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
• Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
• FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.