Wonton soup is one of those standard items on the menu at most Chinese restaurants. If you’re wondering if I have ever attempted to make homemade wontons, the answer is YES. They are really super easy to do but are a BIG pain in the butt because you are standing around filling, sealing, boiling and praying that they won’t fall apart in the water or broth.
There’s just something about the taste of wonton soup that I love. Perhaps it’s the combination of flavours or just that it reminds me of my childhood. It’s one soup that I’ve always enjoyed when my parents took me out for dinner every Sunday to our favourite Chinese food joint.
For the sake of time and energy, I just buy frozen wontons at my local Asian specialty market. They are always foolproof and I stock them in my freezer for occasions such as these. A wonderfully comforting and filling soup that doesn’t require much effort at all. And you know, the least amount of time and effort for a recipe is right up my alley, so let’s do this.
You can spice it up if you like, sneak veggies into the broth like I did with the addition of baby bok choy, or you can keep it simple and just add wontons.
I totally believe that sometimes there’s no point messing around with something easy, beautiful and delicious.
Oh, and the best part? Since this bowl is loaded with fresh vegetable and wontons, it’s a perfectly acceptable full meal.
Hang up the phone people. You needn’t call your local take-out joint if you’re craving a nice big bowl of wonton soup. I have a easy ten minute alternative for you that’s filling, quick, super delish and I just know you are going to LOVE it.
I’m ready to dive into this bowl of heaven right now. See ya!
- 8-12 wontons, fresh or frozen (I use either chicken, shrimp or vegetable frozen wontons)
- 3 cups chicken stock (I make my own or use my mama's soup but you can use organic store bought)
- 2 cups cold water, divided
- ¼ teaspoon salt
- 1 tablespoon light soy sauce
- ½ tablespoon sesame oil
- 8-12 baby bok choy leaves
- Sliced red onion for garnish, optional
- saffron for garnish, optional
- In a medium size saucepan, bring chicken stock and 1 cup of water to a boil over medium-high heat.
- Add fresh or frozen wontons and the salt.
- When the wontons float to the top, add the remaining cup of water and the baby bok choy.
- Once wontons float to the top again, add the soy sauce and sesame oil. At this point, your bok choy should be cooked and wilted.
- Scoop wontons out into a bowl and top up with soup. Garnish with red onion and saffron threads if desired
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