Wonton Soup

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This was delicious with a very rich broth that had a lot of depth. I had to tweek it because I only eat vegetables and seafood, due to allergies, but I used most of the flavor ingredients and it was heavenly. I omitted the wontons but added in the sesame oil and the soy sauce directly into the broth to keep the full flavor profile. I also used ground ginger because I did not have fresh and it tasted wonderful. After all the flavor ingredients were added to the broth and it had simmered for 25 minutes I added a pound of shrimp, one can of waterchestnuts, brocolli crowns, whole small mushrooms,and thinly sliced carrots. I turned off the burner to keep the veggies al dente and they cooked just enough along with the shrimp from the residual heat. I think this recipe would be great with any assortment of 6-8 cups of oriental veggies (and no wontons or wontons and 3-4 cups of your favorite oriental veggies.
Enjoy!!!

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This recipe was so simple to make and it was absolutely wonderful!!!! My family and I loved it! The wontons turned out perfectly and the flavor, omgosh! I suggest you make this, you will love it!

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Why do people review a recipe that they tweaked from beginning to end? "Didn't have pork, so used chicken, added bok choy, used imported gazloni fascule." Too pretentious for words.

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Great recipe. The second time around we tweaked it a little and now our version is way better than anything we can get here in town!!! We use a little oyster sauce in the broth and instead of crushed red chillies we used a tsp of sambal oelek ( a Thai fresh red chilli paste. For veg we like to go with a small leek, baby bok choy and some sliced carrot.

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We will no longer have to drive across town to our favorite Chinese restaurant in order to enjoy a delicious wonton soup! This is every bit as good as the special soup we have eaten there. The only thing that was different from that soup were some shrimp, so I just added a few pre-cooked ones at the end of the cooking time.

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My 11 year-old daughter loves won-ton soup and this was so fun to make together! The flavor is delicious and I was happy knowing exactly what was going into the wontons since I never quite know what is in there when we order from a restaurant. We have made this a few times and even froze it. I reheated it right from frozen and it turned out great. We did not add the veggies at the end the first time because we didn't have them and it was fine that way too! I think you could easily substitute your favorite veggies here but don't change the ingredients on the filling or broth!

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I decided to try this last night after work and although it was a little tedious compiling the wontons, it was still do-able on a work night. The wontons themselves were delicious - a nice balance of flavors. I used ground chicken instead of pork (my husband is not a big fan of ground pork and while pork would probably have been better, the chicken was pretty darn tasty! Next time I will probably use a different brand of low-sodium chicken broth. The one I used was a little too low sodium and I had to add a bit of soy sauce and salt so the broth wouldn't taste bland. I will definitely make this again and add some additional vegetables as other reviewers suggested.

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Wonton soup is a must for me every time I get Chineese food so I wanted to make it at home. I tried this recipe last night and it was as good as take out! I followed directions on the broth and wontons but I added some more veggies. I used button mushrooms, sliced water chesnuts, snow peas and baby corn...it was awesome!

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I followed this recipe but put my spin on it and it turned out yummy!

To the wonton filling, I added minced water chestnuts for added crunch and texture. I also added peeled and deveined shrimp that I minced into a lumpy paste and mixed in with the pork (almost like shu mai. It was delicious!

To the soup, I added baby corn, canned straw mushrooms, napa cabbage, snow peas. In fact, you can be as creative as you'd like and add any "Asian" type veggie to the mix and it'll still turn out fantastic, if not better.

I too had more wontons that needed for the soup so I placed the extra uncooked wontons on a sheet pan in a single layer to freeze (so they don't stick together, then put them in a zippie and back into the freezer. These can be used later for the same soup, steamed or even deep fried then served with a soy vinegar chili dipping sauce... Yum!

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This was great, today was my first time making it. Next time I will definately use low-sodium broth from the can. I had to use boullion cubes and it was kinda salty. Other than that, it was great!! I will make again.