I love making and even more so eating won-ton soup. It does take a bit of preparation but it is really not difficult to make, but it is oh so rewarding!
You don’t have to wait any more to go to your favourite Chinese restaurant, just make those delicious won-tons yourself. You can use any type of filling. I always like using mushrooms, soy, miso, as I love the strong umami flavours. But you could easily use a mixture of carrot, cabbage and ginger. Or any finely chopped vegetables. Make sure you prepare the filling ahead of time, and that water which might be contained in the vegetables has been cooked out.
It is important to use strong flavours in your won-tons fillings, otherwise they can become sort of blend and tasteless very quick. It is good to ‘over’ season your filling.
Is all about having a good home made vegetable stock ready. Add your favourite spices, bring to the boil, and let it very gently simmer before you add the won tons, otherwise the won tons might break open. Add your favourite leaves or cabbage and top with a bit of crunchiness from spring onions, or nuts. It’s that easy!
Can wine go with a won-ton soup?
There are a lot of people who don’t drink wine nor beer with a soup, as a soup is already a liquid. But for some a dinner is not complete with a glass of something to go with it. This soup can be greatly enjoyed with a nice cold refreshing beer. But if you do prefer to drink a wine then you might want to opt for a young and fruity red. Like a young pinot noir, or a young gamay. It would go well with the mushroom & umami flavours of this won-ton soup.
You could easy prepare the won-tons ahead of time, as long as you keep them well covered because they dry out very quickly. But once you have them prepared it is very quick and easy to make the soup. So it can be great for a dinner party. Your guests will be impressed by your own home made won-ton soup! Make sure to add @haricoco1 to your instagram post, I can’t wait to see your creations of this delicious soup recipe.
5 dried shitake mushrooms, rehydrated and finely chopped (keep the liquid)
50g (1/5 cup) firm smoked tofu, pressed
2 cloves of garlic, peeled and finely chopped
1cm (1/2 inch) of fresh ginger, finely chopped or grated
2 tbsp soy sauce (spicy soy sauce if you want to add some spice)
1 tsp of sesame oil
2 tbsp finely chopped chives
16-20 wonton wrappers (bought or home-made)
For the soup
1250ml (5 cups) home-made vegetable stock
1 tbsp fresh ginger, finely chopped
1 tsp fresh garlic, minced
The leftover liquid from soaking the dried mushrooms
½ Chinese cabbage, shredded
2 spring onions, chopped
2 tbsp soy sauce
1 tbsp rice vinegar
for the wonton wrappers
190g ( 1 1/2cups) of all purpose flour
118ml (1/2 cup) of hot water (just boiled)
Cornstarch for dusting
for the wonton dough (if making your own)
Place the flour in a bowl, and make a well in the middle, slowly start adding the hot water while mixing.
Once all the water is absorbed by the flour, make a ball with your hands, and start kneading for 2 minutes on a clean service.
If the dough feels softened and not sticky cover it and leave to rest 30 minutes. (If the dough feels sticky add flour, if it feels too dry add some water).
After 30 minutes with a rolling pin, roll out the dough to a thickness of about 2 mm (on a clean and dusted surface).
With a sharp knife make squares or use a cup to make circles.
Make sure that the dough which you are not working with is always covered, as it dries out very quickly.
For the wontons filling
Place the tofu, ginger and garlic in a food processor, pulse until well combined but not mushy.
Heat the sesame oil in a frying pan or wok, and add the finely chopped mushrooms with a pinch of salt. Stir-fry for 3 – 4 minutes and add the garlic, ginger, and tofu mixture.
Continue stir-frying for 2 more minutes.
Add the soy sauce, and chives, and take of the heat to cool down.
Once cooled down enough put in a bowl or tray.
Take your wonton wrappers, and put 1 tsp of filling in the middle.
With wet fingers, slightly wet the edges of the wrappers, and fold the wrapper into a triangle, try to get all the air out. Once you have your triangle, fold the two outer corners forward to the middle, and stick them together with a bit of water. This is just one way of folding, search the internet for other folds you might want to use. This one is very easy.
If you happen to have round wrappers, you can use the half moon shapes.
For the soup
Use a little bit of sesame oil to coat your pan. Heat the oil, and add the ginger and garlic and sauté for 2 – 3 minutes.
Add the vegetable stock and the liquid from the dried mushrooms. Bring to the boil.
Once you have a nice steady low simmer, add the wontons one by one, and leave them to cook until they are all done, and floating (approx. 5 minutes).
Add the shredded cabbage, stir in the soy sauce and the rice vinegar.
Check your seasoning, and serve with spring onion on top.
The preparation of this soup takes a bit of time, but it is worthwhile 😉 > You can easily adjust the filling to your own liking. Add cabbage, spinach, paksoi, or any other vegetables to the soup or to the filling.
Amount Per Serving:
% Daily Value*
Total Fat4.8 g
Saturated Fat 0.78 g
Total Carbohydrate126.84 g
Dietary Fiber 5.72 g
Sugars 1.91 g
Vitamin A 3.01 %
Vitamin C 5.91 %
Calcium 13.31 %
Iron 44.39 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This Wonton soup recipe is part of my new series; ‘Travels of taste‘. We use our taste buds to travel the world and discover the use of our senses and imaginations to meet other cultures through food. So today we find ourselves in China. If you are ready to imagine yourself travelling through China whilst discovering all its flavours. Check out my full China ‘travels of taste’ post; >>> China, It’s all about FOOD!