Best 4 Wonton Soup With Mushroom Zucchini Meatballs Recipes

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WONTON SOUP



Wonton Soup image

Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.

Provided by Emeril Lagasse

Categories     appetizer

Time 1h30m

Yield about 2 quarts, 6 to 8 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
1 tablespoon plus 1 teaspoon minced garlic
2 tablespoons finely chopped fresh ginger
1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
10 cups canned low sodium chicken broth
1/2 pound ground pork
1 egg yolk
2 teaspoons soy sauce
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper
About 30 wonton wrappers, thawed if frozen
1 1/2 cups thinly sliced bok choy
1/2 cup sliced shiitake mushroom caps
1/4 cup sliced bamboo shoots

Steps:

  • In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
  • In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
  • Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
  • Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

WONTON SOUP WITH MUSHROOM-ZUCCHINI "MEATBALLS"



Wonton Soup with Mushroom-Zucchini

Thanks to a zingy ginger, garlic, and miso paste mixture, these vitamin- and fiber-loaded mushroom and zucchini "meatballs" are so packed with flavor you'll hardly realize they're missing the traditional meaty ingredient. Dropping the unstuffed wonton wrappers into the soup whole, instead of sealing the vegetables inside, keeps the recipe simple and weeknight-friendly.

Provided by Katherine Sacks

Categories     Vegetarian     Zucchini     Dinner     Meatball     Ginger     Mushroom     Bok Choy     Green Onion/Scallion     Soup/Stew     Noodle     Cilantro     No Meat, No Problem

Yield 4-6 servings

Number Of Ingredients 18

1 (4") piece ginger, finely grated
6 garlic cloves, very finely chopped
2 tablespoons white miso paste
1 medium zucchini (about 8 ounces), coarsely chopped, divided
8 ounces cremini mushrooms, coarsely chopped, divided
2 tablespoons coconut oil, divided, plus more for pan
2 teaspoons kosher salt, divided
1 large egg
1 1/4 cups breadcrumbs
2 tablespoons low-sodium soy sauce, divided
2 tablespoons toasted sesame oil, divided
2 tablespoons chopped cilantro plus 1 tablespoon cilantro leaves
8 cups homemade or store-bought low-sodium vegetable broth
2 small heads baby bok choy, cut crosswise in 2" pieces
8 ounces snow peas
4 ounces white beech or thinly sliced cremini mushrooms
12 fresh wonton wrappers, brushed with a pastry brush to remove excess flour, cut in half on the bias
2 scallions, white and pale-green parts only, thinly sliced

Steps:

  • Pulse ginger, garlic, and miso in a food processor, scraping down sides of bowl, until smooth. Transfer half of mixture (about 2 Tbsp.) to a small bowl; set aside. Add three-quarters of zucchini and cremini mushrooms to food processor and pulse until uniform and finely chopped, about 45 seconds; transfer to a medium bowl. Pulse remaining zucchini and cremini mushrooms until combined, about 10 seconds; transfer to same medium bowl.
  • Heat 1 Tbsp. coconut oil in a large nonstick skillet over medium. Add zucchini mixture and 1 1/2 tsp. salt and cook, spreading mixture flat and stirring occasionally, until beginning to brown and liquid evaporates, about 12 minutes. Transfer to a large bowl. Add egg, breadcrumbs, 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 2 Tbsp. chopped cilantro and toss to combine.
  • Heat 1 Tbsp. coconut oil in a large saucepan over low. Add reserved ginger mixture and cook, stirring occasionally, until fragrant and beginning to brown, about 2 minutes. Add broth and simmer until ready to use.
  • Meanwhile, grease a rimmed baking sheet or large plate with coconut oil. Roll heaping tablespoonfuls of zucchini mixture into balls with your hands (you should have about 25). Transfer balls to prepared sheet.
  • Add remaining 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, and 1/2 tsp. salt to broth. Gently add meatballs with a slotted spoon, cover, and cook until meatballs are puffed and cooked through, about 5 minutes. Uncover, add bok choy, and cook until crisp-tender, about 3 minutes. Add snow peas and beech mushrooms, then drop in wonton wrappers one at a time. Cook, tilting pot back and forth to evenly cook meatballs and vegetables (do not stir to avoid breaking up meatballs), until vegetables are crisp-tender and wontons are cooked through, about 2 minutes.
  • Divide soup among bowls, top with scallions and 1 Tbsp. cilantro leaves, and serve.
  • Do Ahead
  • Soup can be made 3 days ahead; cover and chill.

WONTON SOUP



Wonton Soup image

A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

½ pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
⅛ cup finely chopped green onion

Steps:

  • In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
  • Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
  • FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 15.3 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 588.8 mg, Sugar 1 g

EASY WONTON SOUP



Easy Wonton Soup image

This is an easy wonton soup for those looking for a base recipe. You can add more elaborate ingredients to the soup like mushrooms, spinach, bok choy, celery, prawns, BBQ pork, etc. Or just enjoy its simplicity.

Provided by veglemon

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

1 pound ground pork
2 green onions, minced
1 large egg, beaten
2 teaspoons hot sauce
ground black pepper to taste
1 (16 ounce) package wonton wrappers
2 (32 ounce) cartons chicken broth
1 (1 inch) piece fresh ginger, grated
5 green onions, sliced
1 dash soy sauce, or to taste

Steps:

  • Mix pork, green onions, egg, and hot sauce for wontons together in a bowl; season with pepper. Refrigerate for 30 minutes.
  • Place a heaping teaspoon of pork mixture in the center of a wonton wrapper. Moisten edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer 2 points in toward the center, pinching together. Repeat to form remaining wontons.
  • Pour chicken broth in a pot and bring to a rolling boil. Add grated ginger. Add wontons and cook until they float to the surface, indicating they are ready, about 6 minutes.
  • Serve, garnished with green onions and soy sauce.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 34.8 g, Cholesterol 70.7 mg, Fat 10.2 g, Fiber 1.4 g, Protein 17.7 g, SaturatedFat 3.4 g, Sodium 1470.1 mg, Sugar 1.5 g

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