I can’t take full credit for this Wonton Soup Recipe. In all honesty, I shouldn’t take any. This was on the Menu at a certain Chinese Bistro I worked at years ago, but the recipe is so incredibly simple, I don’t feel like they should take credit for it either because there’s really nothing to it. It’s not exactly what they put inside the Wontons themselves so I don’t feel too bad about putting it up here and claiming it as my own. Besides, everyone has their own version of how they think a recipe should be, right? Of course right!
A Wonton Soup base can be any broth you personally prefer; beef, chicken, vegetable or seafood. It really doesn’t matter. I would argue to say that 9 out of 10 times, though, I’ve had Wonton Soup served with Chicken Stock. So you can use broth, stock or bouillon for all I care, and with any flavor you prefer. In this particular recipe, I use Chicken Bouillon, from Knorr. If you can manage, have two different pots of it. Once to cook in, and one to Ladel out Soup. I usually have less broth in the pot I cook the wontons and shrimp in, and atleast 3 times the amount in the other. It all depends on how many I’m serving. This Wonton Soup recipe will easily feed 4.
Wonton Soup Ingredients:
1 pkg Wonton Wrappers
1/2 lbs Ground Pork
2 tbsp Oyster Sauce
1/4 cup chopped Carrot Shoe String Slices
1 chopped Green Onion
1 handfull of chopped Cilantro
Per Wonton Soup Bowl
5 Water Chestnuts
5 Mushroom Slices
1 handful of fresh Spinach leaves
1 Cup Chicken Broth, stock or bouillon
Mix the Wonton Ingredient’s together and fold the Wontons into shape using the wrappers. Then place wantons and the other “Soup” ingredients in Chicken broth on the stove and cook for 6 to 7 minutes. Strain out the Soup ingredients into a bowl full of fresh leafy spinach. Ladle 1 cups worth of Chicken broth from a seperate pan, over the top of the ingredients and serve this fantastic Wonton Soup.