Rainy days are back, well at least in the Philippines. And it is the best time for a cup of steaming hot soup to keep you warm and cozy.
This wonton soup is definitely what you need as it is loaded with vegetables, which makes this soup really healthy and perfect for the cold or rainy weather.
A simpler version would be just to have the wonton in a broth with some chopped green onions and seasonings and that’s it!
- FOR THE WONTONS:
- 1 cup ground pork
- ½ cup shrimps, minced
- 2 stalk green onions, chopped finely (or chives)
- 1 Tablespoon soy sauce
- 1 Tablespoon sesame oil
- ½ teaspoon salt
- ⅛ teaspoon ground pepper
- wanton wrappers
- FOR THE SOUP:
- 6-7 cups chicken or pork broth
- 1 small carrots, julienned
- 1 cup fresh mung bean sprouts
- a bunch pak choi, base cut
- ¼ cup green onion or chives, chopped
- salt and pepper as needed
- Combine ground pork, shrimp, green onions, soy sauce, sesame oil, salt and pepper in a bowl. Mix well using a fork or your hands until thoroughly mixed.
- Arrange wonton wrappers on a clean surface and fill each with about half spoonful of filling in the center. Wet the sides of the wrapper with water and close depending on the shape you prefer. (see photo on post). Try to rid of air pockets while sealing the wontons.
- In a big pot, bring broth to a rolling boil. Drop the wontons carefully, about 4-5 pieces at a time and let them cook for about 3-5 minutes or when the wontons float to the top, that usually means they’re done.
- Transfer the cooked wontons on soup bowls. Add the carrots and bean sprouts to the broth and season with salt and pepper. Let it cook for 3 minutes then add the pak choi and green onions then turn off the heat.
- Pour hot soup over cooked wontons on the soup bowls and serve.