Soup Recipe

I didn’t get home last night until about 10:30pm, so I had to put off posting this recipe one more time. Sorry to everyone who’s been asking for it for the last few months. Finally, here it is.

All of these ingredients should be readily available. The wonton wrappers are usually in the produce section or near the tofu. Be sure to check the date. Refridgerate the wonton wrappers and use them within a few days of buying them. They will turn green if you leave them sitting around too long.

War Wonton Soup

1/2 pound ground pork
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons minced ginger
2 teaspoons sliced green onion
2 teaspoons sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
24 wonton wrappers

6 cups chicken broth
1/4 pound raw shrimp, peeled and deveined
1 carrot, sliced
1 cup chinese cabbage, cut into 1-inch pieces
1/2 cup snow peas, trimmed
1/2 cup mushrooms
1 teaspoon pepper
2 teaspoons sesame oil
2 teaspoons sliced green onion

This soup cooks very quickly, so be sure you have all of the ingredients ready to go
before you start.

First, prepare the wontons by mixing the pork, rice wine, soy sauce, cornstarch, ginger,
sesame oil, salt, and pepper in a medium bowl.

Place a teaspoon of the mixture in the middle of a wonton wrapper. Brush the edges the
wrapper with water and fold the bottom corner over the filling to make a triangle. Fold
the left and right points of the triangle in to the middle of the wonton, then fold the top
point down.

In a large pot, bring the chicken broth to a boil. Add the wontons and cook about 3
minutes. Add the shrimp and cook for about 1 minute. Add the carrot, cabbage, snow peas,
and mushrooms and cook 1 minute.

Everything should be done at this point. The wontons should be white and the shrimp should be pink. Simmer a little longer if needed.

Add the pepper and sesame oil to taste and garnish with the sliced green onion.

The following ingredients are also sometimes added to the soup:
1/4 cup sliced chicken breast
1/4 cup sliced barbequed pork
1/4 pound fresh scallops

To me this is like chicken noodle soup on steroids. Nothing makes me feel better when I’m sick or just feeling run-down.

If you can only buy ground pork in 1 pound packages, you’re probably wondering what to do with the other half-pound. It’s great added to sauce with pasta, or you can do what I do – make egg rolls.

4 Replies to “Soup Recipe”

  1. Chicken soup on steroids is an understatement. This soup will make whatever ails you go away! Thanks for posting the recipe but I think I will just rely on you to make the soup whenever the mood strikes you!

  2. How about some pictures to go with that post? I heard someone took some fabulous pictures with a nice digital camera…..

  3. Thank you so much for posting this recipe! I love wor wonton soup, and I can’t wait to try this for the first time!

  4. You can always make a mix of the wonton filling and freeze it so that you can use it at a later time.

    I like to add chinese black mushrooms in my wontons as well. Good stuff.

    Thanks for the recipe!

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