This wonton soup is full of flavor, easy to make, and you end up with a light soup which is flavored with ginger, enriched with bok choy and tasty wontons. It has been my go to soup for years and I think of it as Chinese penicillin when I have a cold.. The term wonton comes from a Chinese phrase meaning swallowing clouds.
Lately I have been needing wonton soup in my house. On a cold and rainy evening this soup will warm your belly. It will do the same on a foggy summer night. I have been playing with the recipe for years . The secret is in the tasty light broth that you want to slurp with delight. Of course a homemade broth is tastier but there is nothing wrong with using commercial chicken broth.
Normally I have been making this soup with store-bought wontons that I keep in the freezer. It is an easy and light dinner that is ready in 20 minutes. But when I decided to post this recipe I had to make my own wontons. I found a recipe I liked at (click here for the video on how to make wontons). I modified the original recipe to make less wontons. I didn’t like the flavor of my wonton wrappers so I made mostly pork-shrimp balls. For all purposes you can make this soup with pork-shrimp balls only. Whatever you do, I hope you enjoy it as much as my family has.
In about a month I will be in Hamburg, a city in Northern Germany. I can’t wait, but in the meantime here is a recipe for Krabbensuppe, a delicate pureed vegetable soup , topped with bay shrimp. This soup is a staple in that region served with a tasty local little shrimp called Krabben. (click here for the recipe)
Thank you for taking the time to read my blog. It means a lot to me and I would love to hear from you .
Comments in English and German are welcome!
the chef mimi blog
East of Eden Cooking
The Kitchen Lioness
Chocolate and Zucchini
Cocoa and Lavender
from the Bartolini Kitchen
Saving Room for Dessert
Saving Room For Dessert
COPYRIGHT © 2013- 2020
All rights reserved.