Hot and Sour Wonton Soup recipe

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Ingredients

1 pound ground pork
¼ cup grated carrot
1 egg
¼ cup minced green onions
2 tablespoons grated ginger
2 teaspoons soy sauce
½ teaspoon sesame oil
¼ teaspoon red pepper flakes
⅛ teaspoon ground turmeric
salt and ground black pepper to taste
50 wonton wrappers
2 ½ (32 fluid ounce) containers chicken broth
¼ cup rice vinegar
2 tablespoons soy sauce
1 teaspoon hot chile paste, or to taste
2 cups sliced fresh mushrooms
2 carrots, sliced
3 cups chopped bok choy
1 cup bean sprouts
1 teaspoon sesame oil
2 tablespoons minced green onions, or to taste

Nutrition Info

324.3 calories
carbohydrate: 35.3 g
cholesterol: 71.5 mg
fat: 11.4 g
fiber: 2.2 g
protein: 19 g
saturatedFat: 3.5 g
servingSize: -
sodium: 2021.1 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine pork, 1/4 cup carrot, egg, 1/4 cup green onions, ginger, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, red pepper flakes, turmeric, salt, and pepper in a bowl. Mix filling well.

  2. Place about 1 teaspoon of the filling into the center of each wrapper. Moisten the edges of the wrapper, seal the edges.

  3. Pour chicken broth into a pot, bring to a boil. Reduce heat to low, stir in rice vinegar, 2 tablespoons soy sauce, and chile paste. Add mushrooms and carrots, simmer until slightly softened, about 5 minutes. Add about 25 wontons, bok choy, and bean sprouts, simmer until wontons are no longer pink inside, about 5 minutes.

  4. Freeze the remaining wontons in a resealable bag for later use. Drizzle 1 teaspoon sesame oil over the soup and garnish with 2 tablespoons green onions.

Recipe Yield

8 servings

Recipe Note

Spice up your typical bland wonton soup recipe and try this flavorful version.

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