Wonton Soup

18 hours ago 76

Wonton Soup is full of flavor from tender, pork-stuffed wontons, onions, mushrooms, carrots, celery, and Napa Cabbage in a perfectly seasoned vegetable broth. It is healthy, homemade, and delicious.

The pork mixture can be mixed early in the day, covered, and refrigerated. These fantastic wontons take a little extra time, but they are well worth the effort as they are the stars of the soup!

Ingredient Notes and Substitutions

Cabbage: Napa cabbage is usually found near the snow peas and bok choy in the refrigerated produce section.

Ground pork: Finely chopped shrimp, ground turkey, or ground chicken can be substituted.

Ginger: Freshly grated or ginger paste. Ginger paste is sold in tubes in the refrigerated produce section of most grocery stores. It keeps for weeks stored in the refrigerator.

Wonton wrappers: Find them in the refrigerated section of Asian markets or most grocery stores.

Mushrooms: I use cremini mushrooms, but you can substitute white mushrooms.

Broth: Use low-sodium vegetable or chicken broth

How To Make Wonton Soup

Mix the pork, ginger, soy sauce, green onions, breadcrumbs, egg, salt, and pepper. Cover and place it in the refrigerator.
Cook the onions, mushrooms, carrots, and celery in a little oil over medium heat. Reduce the heat to low and add the garlic and ginger, cook for a minute.
Now add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer until the carrots are tender.
Stuff the wontons with the pork mixture. See how to wrap wontons.
Once the carrots are tender, add the stuffed wontons and the Napa Cabbage to the soup and simmer for 3-5 minutes or until they float.

Preparation Tips For Wonton Soup

Keep both your extra wonton wrappers and your prepared pork-stuffed wontons covered with lightly moistened paper towels while you work.
To make things even faster, you can substitute frozen wontons. Sometimes, Costco sells mini chicken cilantro wontons.
Both the wontons and the Napa cabbage will cook quickly. Be prepared to serve promptly.
To add more vegetables, use chopped baby bok choy, shiitake mushrooms, or broccoli. Add at the same time as the wontons and Napa Cabbage, but reduce the wontons and cabbage by about half, so there is enough room to simmer everything.

Recipe:

Prep Time: 25 minutes

Cook Time: 20 minutes

Servings: 6 servings

Ingredients

Pork Wontons

¾ lb ground pork
1 tablespoon fresh grated ginger or ginger paste
1½ tablespoon soy sauce
2 green onions, thinly sliced
¼ cup panko bread crumbs
1 large egg
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
36-46 wonton wrappers

Soup

1 tablespoon olive oil
1 teaspoon sesame oil
1 medium yellow onion, chopped
8 ounces baby Bella Mushrooms thickly sliced
2 large carrots, cut into matchsticks
2 ribs celery, chopped
2 cloves garlic, minced
1 tablespoon grated ginger or ginger paste
6 cups vegetable broth or low sodium chicken broth
4-5 cups Napa Cabbage chopped
2 green onions chopped

Instructions

In a small bowl, mix the pork, ginger, soy sauce, green onions, breadcrumbs, egg, salt, and pepper. Cover and place it in the refrigerator.
In a large stockpot or Dutch oven, heat the olive oil and sesame oil over medium heat. Cook the onion, mushrooms, carrots, and celery for 5-6 minutes, stirring frequently. Reduce the heat to low. Add the garlic and ginger and cook for 1 minute.
Add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes or until the carrots are tender.
Place a wonton wrapper squarely in front of you. Dip your finger in cool water and moisten all around the edges of the wrapper. Place 1 teaspoon of the pork mixture in the center of the wrapper and bring the bottom half up over the filling. Press firmly along the sides to seal.
Moisten the left and right bottom corners of the rectangle. Bring those corners together and pinch firmly. While working with the wontons, keep the extra skins and stuffed wontons covered with lightly water-moistened paper towels.
Once the carrots are tender, add the stuffed wontons and the Napa Cabbage to the soup and simmer for 3-5 minutes or until they float. Garnish with green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low on the stovetop.
To freeze the soup, first cool it completely. Then freeze in a sturdy freezer container for up to 3 months. Thaw in the fridge overnight, then reheat over low heat on the stovetop.