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Wonton Soup Recipe

Wonton Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

Showing 51-60 of 71

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  • on July 17, 2007

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    Easy to follow recipe was a big hit for everyone I served it to. Could improvise and still it turned out well and everyone wanted the recipe. Thank you for making this web site available without cost. This is what your viewers really want.
    Thank you,
    Linda lou

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  • on July 08, 2007

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    I have tryed other recipes but, this by far was the best ever! I made this for my family and they loved it. We all agree that it was better than the restaurants. I followed the recipe and only had to make one change. I didn't have enough broth so I had to use boullion to make up for it. I was afraid of using too much of it because boullion has a very strong flavor and Wonton Soup broth is light so your able to taste everything else. It came out great. I will double the Wonton recipe next time and freeze some for a rainy day. This is going into my permanent recepe box. I tooted my own horn on this one. Try it you'll love it!!!

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  • on May 22, 2007

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    deeeeelicious and easy to make! i made it without bamboo shoots (couldn't find any at the store that day but was fabulous regardless. we LOVE ginger and crushed pepper -- added some extra for some kick, which made the soup warm and well-rounded. nice, emeril!

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  • on March 07, 2007

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    Huge hit!

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  • on February 21, 2007

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    I never thought I could ever make wontons! The recipe is quite simple really. I make double the wontons - freezing what I don't use on a lightly floured sheet of tin foil, making sure that they don't touch, and once they're frozen, they can go into a quality freezer bag. So they'll cook when they go into the broth. This, by the way, is the recommendation of a friend from China. I thought this was really simple and really tasty. Thanks!

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  • on February 18, 2007

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    Insted of filling the wontons I just added the ingredients to the broth and just threw the wrappers in the broth! MMMM...

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  • on February 01, 2007

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    This is a great won ton soup recipe! Go easy on the ginger if you will be serving to kids, it can be a little spicy if not chopped finely enough. I love Emeril!

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  • on January 20, 2007

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    This was so easy, I played with the recipe and added or changed a few things, used straw mushrooms instead and used more garlic,ginger added cayenne, pepper, cilantro and used Asian Essence to the pork and boy did it have great flavor. Everyone LOVED it. Emeril has never let me down for a knock out dish.

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  • on January 19, 2007

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    Wow! I was looking for a recipe to replace our local restraunts - since my daughter (2 loves the won tons out of the soup. She alone can eat 10 of them! This recipe was perfect, it wasn't as good it was better! I love the broth of the soup as well and will be making just the broth to sip on very soon. While the won tons took a long time to make (way more than the 20-30 minutes of simmering time of the broth they were worth it. I used a pork chop put through the chopper - to grind it up, but it didn't have a whole lot of flavor so I may try to add something into the next batch -- but it wasn't the recipes fault it was the meat! THANK YOU for a WONDERFUL family favorite!

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  • on January 05, 2007

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    I doubled this recipe for a New Year's Eve gathering. It was a huge hit will all in attendance. There were a couple of things I changed. I used sausage instead of ground pork for the wontons. I also added some finely chopped cilantro in the sausage. This is definitely a keeper! The only problem was the time it took to make the wontons, but well worth the time. And I made the wontons the day before and stored them in an air tight container.

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