Wonton Soup
Published Jan. 18, 2023
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 2quarts chicken stock, preferably homemade (see Tip)
- 12baby bok choy, cut in halves or quarters lengthwise
- 8ounces fresh wonton noodles (optional)
- 20fresh or unthawed frozen wontons
- 1scallion, thinly sliced
- Soy sauce, red vinegar, chile oil or chile crisp, for serving
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Preparation
- Step 1
Bring a large pot of salted water to a boil. In another large saucepan, bring the chicken stock to a boil. Add the bok choy to the stock, immersing all of it, then immediately turn the heat to the lowest setting. Let stand until ready to serve, 5 to 10 minutes. Season broth with salt, to taste.
- Step 2
If serving with noodles, cook the noodles in the boiling water according to the package’s directions. Transfer to serving bowls with tongs or chopsticks, and bring the water back to a boil. Drop the wontons into the boiling water and gently stir to make sure they don’t stick to one another or to the bottom of the pot. When the water returns to a rapid boil, add 2 cups cold water, then adjust the heat to maintain a steady simmer. Once the wontons float on the surface, continue to simmer for 2 minutes. The dough should look slightly translucent.
- Step 3
Using a spider or slotted spoon, divide the wontons among the serving bowls, then divide the bok choy and broth among the bowls. Serve immediately with scallion and soy sauce, vinegar, chile oil or chile crisp.
- To make homemade chicken stock for wonton soup, combine 8 ounces chicken wings, 8 ounces ground pork, 3 slices of ginger, 2 cut-up scallions and 7 cups water in a large pot. (Add an ounce of dried Chinese mushrooms or dried scallops and a whole star anise, if you have them.) Bring to a boil over medium heat, stirring occasionally, then immediately turn down the heat to maintain a bare simmer. Simmer, skimming any foam on top, for 35 minutes. Strain, discard the solids and season the stock to taste. For a quick shortcut to more flavorful soup, simmer 5 cups store-bought chicken stock with 2 ginger slices and 2 cut-up scallions for 15 minutes.
Private Notes
Comments
Can I not boil the wontons in the broth itself?
Uncooked Wonton skins often have flour or cornstarch to keep them separated. Cooking the wontons in the stock instead of water will make the stock too starchy.
For me, sometimes if bokchoy is not mini or was picked too mature, it adds a slightly disagreeable and intrusive taste. So I use Napa cabbage instead for a more neutral taste.
Basically, I look up this recipe and then I go to the comments to figure out how to make it – – somebody said sauté garlic, shredded carrots bok choy. Add chicken broth, tetra, sesame oil tamari, chopped scallions on top, its delicious!!!
I made this broth to enliven some store-bought (Costco) wonton soup with noodles which was really pretty tasteless, when I had the flu. The broth helped it quite a bit.
I used Better than Bullion to make the chicken stock, and cut up regular bok choy, and added soft boiled eggs at the end. This was absolutely delicious. Already looking forward to making it again!
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