Wonton soup, from scratch.

wonton soup

If you don’t have all day to make broth like I did, use “no chicken” broth. I made a scratch broth with lots of veggies, herbs and spices and let it cook for hours before I strained it and used it as a base for this soup.

Gather:
broth, 4-5 cups
soy sauce
sriracha
1 cup sliced carrots
1 cup sliced celery
1/4 cup diced onion
2 cups chopped kale
wonton wrappers
Lightlife sausage, 1/2 a pkg
sesame oil
sliced green onions

Whether you use the “no chicken” broth or your own vegetable broth, you’ll want to add some sriracha and soy sauce. I always add saffron to soup also, I added it to my broth when I started it so if you use the “no chicken” broth and have some saffron, toss it in. Bring to a boil then add sliced carrots, sliced celery, chopped kale and diced onion. While your veggies are cooking, assemble your wontons.

In a bowl, mix the sausage, green onion, about a teaspoon of soy sauce and a 1/2 teaspoon of sesame oil. Put a small spoonful into the center of a wonton wrapper, moisten two connecting edges and fold into a triangle, then make a dimple in the center and fold again to make a dumpling shape. You have to work fast, if your wonton wrappers dry out they will start to break on your second fold. Makes about 18-20 wontons.

Drop into the soup, one at a time and cook for about 6-8 minutes. Serve hot and garnish with sliced green onions.

This recipe made 3 large bowls of soup.

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About beetdown

Food junkie, recipe scavenger, part time gardener, lover of all things pretty.
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One Response to Wonton soup, from scratch.

  1. LFFL says:

    Never made a wonton soup. Looks easy.

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