The best thing about having an Asian background is healthy cabinets filled with Asian ingredients ready to become an amazing dish. In this recipe, I've re-created the synonymous Wonton Soup sans the wrapper then made a very easy and quick soup base that can be easily transformed with your own personal favorite ingredients.
I have this soup multiple times during the cold Pacific Northwest Winter Months and it's a big hit with my very picky boyfriend! After you get the hang of the simplicity of this soup, you'll be able to add whatever it is you want, ingredient wise, and you'll end up with amazing flavors all the time.
Ingredients:
Soup Base
3 Cups Chicken Broth (Homemade or Gluten Free Canned)
1/4 cup Gluten-Free Soy Sauce
1-2 Tbsp Chili Bean Sauce* or Sriracha
Wontons Unwrapped
1 lb Ground Pork
1 bunch Green Onions, chopped
1 tsp sesame oil, dark preferred
1 lg egg, lightly beaten
salt & pepper to taste
Pour the broth into a stockpot and bring to a boil on high add soy chili sauce. Bring to a boil, cover and reduce to a simmer while you make the wontons.
Ingredients:
Soup Base
3 Cups Chicken Broth (Homemade or Gluten Free Canned)
1/4 cup Gluten-Free Soy Sauce
1-2 Tbsp Chili Bean Sauce* or Sriracha
Wontons Unwrapped
1 lb Ground Pork
1 bunch Green Onions, chopped
1 tsp sesame oil, dark preferred
1 lg egg, lightly beaten
salt & pepper to taste
Pour the broth into a stockpot and bring to a boil on high add soy chili sauce. Bring to a boil, cover and reduce to a simmer while you make the wontons.
For the Wontons, put all ingredients into a large mixing bowl and combine thoroughly. I use my hands* to do this as I want to make sure that the pork has been broken apart and the oil massaged into every part. When done mixing your ingredients, uncover your stock pot and bring your broth to a full boil.
Create your wontons by rolling a tablespoon or more, depending on the size of wontons you prefer - keep them about the size of small meatballs for easier cooking. They will be quite soft when raw - so make sure to roll them between your hands* to smooth them out and gently combine them into a nice round ball. Drop each into the hot boiling broth, at this point the broth will stop it's boil - continue to keep at high until all your wontons have been added to the pot. You can cook enough wontons for your serving requirments, and keep the rest of the mixture in the refrigerator for up to 3 days - the broth can also be stored in the refrigerator and reused later.
Bring the soup base back to a full boil then down to medium and cover. Cook for 10 minutes (15 for larger wontons). If you would like to add fresh vegetables such as broccoli and/or bokchoy you may do so about 2 minutes prior to full cooking. Serve hot and garnish with more green onions if you desire.
I use this broth as my main base for many Asian soups - by simply adding your choice of fresh vegetables or meats you can create multiple flavors without much work. Ginger can be added to this soup for another twist - some rice wine vinegar or white vinegar turns it into a hot and sour soup base. You can add longer cooking vegetables such as carrots into the broth as it is simmering. Experiment and have fun!
Create your wontons by rolling a tablespoon or more, depending on the size of wontons you prefer - keep them about the size of small meatballs for easier cooking. They will be quite soft when raw - so make sure to roll them between your hands* to smooth them out and gently combine them into a nice round ball. Drop each into the hot boiling broth, at this point the broth will stop it's boil - continue to keep at high until all your wontons have been added to the pot. You can cook enough wontons for your serving requirments, and keep the rest of the mixture in the refrigerator for up to 3 days - the broth can also be stored in the refrigerator and reused later.
Bring the soup base back to a full boil then down to medium and cover. Cook for 10 minutes (15 for larger wontons). If you would like to add fresh vegetables such as broccoli and/or bokchoy you may do so about 2 minutes prior to full cooking. Serve hot and garnish with more green onions if you desire.
I use this broth as my main base for many Asian soups - by simply adding your choice of fresh vegetables or meats you can create multiple flavors without much work. Ginger can be added to this soup for another twist - some rice wine vinegar or white vinegar turns it into a hot and sour soup base. You can add longer cooking vegetables such as carrots into the broth as it is simmering. Experiment and have fun!
* I purchased a large box of disposable gloves for when I work in the kitchen - using gloves allow you to work without worry about all that food between your fingers and under your nails.
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