Best 3 My Mothers Better Than Takeout Wonton Soup Recipes

In the realm of comfort food, few dishes can rival the heartwarming embrace of a steaming bowl of wonton soup. Its delicate wontons, savory broth, and vibrant vegetables come together to create a symphony of flavors that transports us to a realm of culinary bliss. Whether you're seeking a quick and easy weeknight meal or a comforting remedy for a chilly evening, this article will guide you through the steps of crafting a wonton soup that will surpass your expectations and leave you yearning for more.

Here are our top 3 tried and tested recipes!

HOMEMADE WONTON SOUP

Homemade Wonton Soup image

Meat filled wontons swim in a clear, but intensely flavored broth enhanced with ginger, soy, sesame, and garlic.

Provided by Holly Nilsson

Categories Soup

Time 55m

Number Of Ingredients 13

Ingredients

30 wonton wrappers
8 ounces ground pork
2 green onions ( finely chopped)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon fresh ginger (grated)
1 ½ teaspoons cornstarch
8 cups chicken broth
2 cloves garlic (whole)
2 slices ginger (approx. 1/4")
2 tablespoons soy sauce
1 teaspoon sesame oil
2 green onions (sliced)

Steps:

In a large bowl combine all filling ingredients.
Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.
Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.
Bring all broth ingredients to a boil. Simmer 10 mintues.
Remove garlic and ginger and discard.
Add in wontons simmer 4-6 minutes or until pork is cooked through. Serve immediately.

Nutrition Facts : Calories 248 kcal, Carbohydrate 25 g, Protein 13 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 31 mg, Sodium 1887 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

WONTON SOUP

Wonton Soup image

Recipe VIDEO above. Homemade wontons are amazing! No fillers, just real ingredients in the filling. Terrific standby freezer meal!

Provided by Nagi | RecipeTin Eats

Categories Dinner

Time 35m

Number Of Ingredients 19

Ingredients

50 - 60 wonton wrappers ((Note 1))
200 g / 7 oz lean pork mince ((ground pork))
200 g / 7 oz peeled prawns / shrimp (, roughly chopped)
1 tbsp ginger (, finely grated (1.5" / 3cm piece))
2 shallots / green onions (, finely chopped (5 tbsp))
1 tbsp light soy sauce ((Note 2))
2 tbsp Chinese cooking wine ((Shaoxing wine) (Note 3))
1/2 tsp salt
2 tbsp sesame oil, toasted ((Note 4))
3 cups / 750 ml chicken broth ((Note 5))
2 garlic cloves (, smashed (6))
⅓" / 1 cm piece of ginger (, sliced (optional, but highly recommended))
1½ tbsp light soy sauce ((Note 2))
2 tsp sugar ((any))
1½ tbsp chinese cooking wine ((Note 3))
¼ - ½ tsp sesame oil
Shallots / scallions (, finely chopped)
Bok choy (, quartered, or Chinese broccoli cut into 10cm /4" lengths (optional))
40 - 50 g / 1.5 - 1.75 oz dried egg noodles per person (, (optional) (8))

Steps:

Place Filling ingredients in a bowl. Use a potato masher to mash until fairly smooth - about 20 mashes. Don't turn the prawn into a complete paste, small chunks are good.
Use My Way (better Wonton Soup experience!) or the Asian Grocery Store Way (easier to pack for freezing).
Lay Wontons on work surface. Use 2 teaspoons to put the Filling on the wontons. Work in batches of 5 if starting out, up to 15 or 20 if confident. Brush 2 edges with water. Fold to seal, pressing out air. Brush water on one corner and bring corners together, pressing to seal.
Place wrapped wontons into a container with a lid as you work (so they don't dry out).
To cook: bring a large pot of water to boil. Place wontons in water and cook for 4 minutes or until they float. Remove with slotted spoon straight into serving bowls. Ladle over broth.
To freeze: Freeze uncooked in airtight containers. Cook from frozen for 6 to 8 minutes. IMPORTANT: Do not freeze if you made this with defrosted frozen prawns. (Note 11)
Place Broth ingredients in a saucepan over high heat. Add white ends of scallions/shallots if leftover from Wonton filling.
Place lid on, bring to simmer then reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to infuse. Pick garlic and ginger out before using.
If using vegetables, blanch in the soup broth and place in serving bowl.
Prepare noodles according to packet directions (if using noodles). Place in serving bowl with cooked wontons and blanched vegetables.
Ladle over soup. Serve!

Nutrition Facts : ServingSize 280 g, Calories 234 kcal, Carbohydrate 25 g, Protein 17.5 g, Fat 6.4 g, SaturatedFat 1.3 g, Cholesterol 80 mg, Sodium 932 mg, Fiber 1.2 g, Sugar 1.8 g, UnsaturatedFat 5.1 g

MY MOTHER'S BETTER-THAN-TAKEOUT WONTON SOUP

My Mother's Better-Than-Takeout Wonton Soup image

This was a comfort food growing up. I can remember sitting around the table with my siblings hand-making the little dumplings. Now I make them with my kiddos. :) You can freeze the dumplings too by placing them in a single layer on a parchment lined baking sheet, then place that in the freezer over night. Bag them up depending on an individual portion size (6-8 dumplings per person...usually LOL). Then all you have to do is bring your stock to a boil, empty your pre portioned baggie in, boil for 6-8 minutes and you have yourself some fast, better-than-takeout, wonton soup! You can also pan-fry or steam these to make dumplings :)

Provided by MixnVixn

Categories < 4 Hours

Time 1h20m

Yield 40-50 wontons

Number Of Ingredients 20

Ingredients

1 lb ground turkey
1 (12 ounce) package wonton wrappers, square
1 bunch green onion, whites included, chopped into rounds (reserve some for topping)
2 garlic cloves, finely minced
2 tablespoons ginger, grated (I don't bother removing the skin)
1 large carrot, finely minced
1 celery, finely minced
3 tablespoons low sodium soy sauce
3 tablespoons teriyaki sauce
sea salt
cracked black pepper
garlic salt
1 egg, beaten
1 tablespoon water
2 (23 ounce) cans chicken stock (or homemade)
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1/2 inch piece gingerroot, smashed
2 tablespoons green onions, whites included, chopped into rounds
sesame oil (for drizzling on individual serving of soup)

Steps:

Start by adding all the dumpling ingredients into a bowl. Be sure to reserve some of the green onions for the stock and topping for finished soup.
Making dumplings following the folding directions on wrap package. Use the beaten egg and tbsp of water to as an egg wash to seal the edges. Place dumplings on a plate or baking sheet lined with parchment paper and cover with damp paper towel until ready to cook.
Combine all stock ingredients in a large stock pot and bring to a boil.
Gently drop in desired amount of dumplings per person (usually 6-8 per person -- usually). Cook for 6 - 8 min or until they all are floating.
Ladle dumplings and some stock into a bowl. Top with a drizzle of sesame oil and finish with some reserved green onion.
Enjoy!

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and meat will give your wonton soup the best flavor.
Make your own wontons: It's not hard to make wontons from scratch, and it's worth the effort. You can find wonton wrappers in the Asian section of most grocery stores.
Don't overcook the wontons: Wontons should be cooked until they are just cooked through. Overcooking will make them tough.
Add vegetables to the soup: Vegetables add flavor, color, and nutrients to wonton soup. Some good choices include bok choy, carrots, celery, and mushrooms.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of soy sauce or rice vinegar for extra flavor.
Serve the soup hot: Wonton soup is best served hot. You can garnish it with green onions, cilantro, or wonton strips.

Conclusion:

Wonton soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. With a few simple ingredients and a little bit of time, you can make a wonton soup that is better than takeout. So next time you're craving wonton soup, give this recipe a try. You won't be disappointed.