Wonton Soup

Now that the weather is getting cooler and rainier and fall is in full swing, I just had to have some soup. There's something so comforting about wonton soup to me. Maybe because it brings back childhood memories. We had takeout Chinese food quite often and I always had to have wonton soup and beef with broccoli. Maybe it's just because a nice warm soup just warms you from the inside out on a cold day. Who knows... but it sure is tasty.


This recipe may seem rather overwhelming - having to make dumplings (argh help!) - but buy ready-made wonton wrappers (frozen from most Asian food markets). You can use them to make ravioli if you don't use them all.








Wonton soup (makes 2 large portions)

For the wontons:
225 g (8oz) shrimp (peeled, deveined) (I used frozen pre-cooked)
2 cloves garlic
2 spring onions
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp ginger (grated)
1 tsp sesame oil
1/2 tsp Sriracha hot sauce
black pepper
100g (4oz) wonton wrappers (I used frozen)

For the broth:
1 tbsp sesame oil
2 cloves garlic
1 tbsp ginger (grated)
1.5 l (6 cups) water
2 Knorr Fond du chef chicken stock cubes
100g (4oz) shiitake mushrooms
1/2 (200-250g/7oz) medium bok choy
3 spring onions
1 tbsp white miso paste


1. Start by making the wontons. Mince/smash garlic, chop spring onions and shrimp, grate ginger. Then mix all the wonton ingredients (except for the wrappers) in a bowl.

2. Lay the wrappers out individually and place about 1 tsp - 1 tbsp of the filling in the center (depending on the size of your wrappers). Dip your finger in water and moisten the edges of each wrapper and immediately fold and seal the edges by pinching the edges together.

3. For the broth: heat the sesame oil in the bottom of a large pot. Mince/smash garlic and grate ginger and add to pot. Fry over medium heat for 2 minutes.
4. Add water, chicken broth cubes and chopped mushrooms. Bring to boil and simmer for 10mins.

5. Add chopped bok choy, miso paste and chopped green onions. Simmer for 2 mins.
6. Add wontons and simmer for 2-5 mins (depending on size of wonton and whether or not you used pre-cooked shrimp or raw).