Best 2 Deconstructed Wonton Soup Recipes
Indulge in the delectable symphony of flavors and textures that is deconstructed wonton soup, an innovative culinary masterpiece that elevates the classic Chinese soup to new heights. This deconstructed version artfully separates each element of the traditional dish, allowing you to relish the distinct flavors and textures of the wonton filling, the savory broth, and the crispy wonton skin. Dive into the medley of succulent shrimp, tender pork, and aromatic vegetables enveloped in a silky wonton wrapper, all harmoniously swimming in a rich, flavorful broth. As you savor each bite, the contrasting textures of the crispy wonton skin and the soft filling create a delightful sensory experience. With this deconstructed approach, you can create a visually stunning and taste-bud-tantalizing dish that will impress your family and friends.
The article presents three enticing recipes that guide you through the process of crafting this culinary masterpiece. The first recipe focuses on the classic wonton soup, providing step-by-step instructions for making the wontons, broth, and assembling the soup. For a delightful twist, the second recipe introduces a spicy Szechuan variation, adding a fiery kick to the savory broth. And for those with dietary restrictions, the third recipe offers a vegetarian version, featuring a savory broth and a filling made from a medley of vegetables. Embark on a culinary journey with these recipes and discover the exquisite flavors and textures of deconstructed wonton soup.
BROKEN WONTON SOUP
No need to form wontons for this soothing soup! The wrappers go into the garlic-ginger broth separately from the filling (mini pork meatballs flavored with soy sauce and cilantro). Vitamin-rich bok choy provides a welcome pop of green.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium-high; add garlic and ginger and cook until fragrant, 30 seconds. Add broth, 2 cups water, cilantro stems, and 1 tablespoon soy sauce. Bring to a boil, then reduce heat to low and simmer, partially covered, 20 minutes. Remove and discard cilantro. Meanwhile, in a medium bowl, combine sausage, remaining 1 tablespoon soy sauce, and cilantro leaves. Roll mixture into 1-inch meatballs.
- Return broth mixture to a simmer; stir in bok choy, then remove from heat. Gently add meatballs. Cover; let stand until meatballs are puffed and cooked through, 5 to 6 minutes. Drop wonton wrappers into soup, one at a time, stirring occasionally to prevent sticking. Divide soup among 4 bowls; serve with chili-garlic sauce.
WONTON SOUP
Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.
Provided by Emeril Lagasse
Categories appetizer
Time 1h30m
Yield about 2 quarts, 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
- In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
- Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
- Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.
Tips:
- Prep your ingredients beforehand: Chop the vegetables, mince the garlic and ginger, and measure the soy sauce and sesame oil before you start cooking. This will make the cooking process go much faster and smoother.
- Use a large pot or Dutch oven: You'll need a large pot or Dutch oven to fit all the ingredients for the wonton soup. A 6-quart pot or Dutch oven is a good size.
- Bring the broth to a simmer before adding the wontons: This will help prevent the wontons from sticking together or breaking apart.
- Cook the wontons until they float to the top: This is the best way to tell when they are done cooking. It should take about 3-4 minutes.
- Add the vegetables and noodles to the soup and cook until tender: The vegetables should be tender but still have a bit of a crunch. The noodles should be cooked according to the package directions.
- Season the soup to taste: Add more soy sauce, sesame oil, or salt and pepper to taste.
- Serve the soup hot, garnished with green onions and cilantro: This will add a pop of color and flavor to the soup.
Conclusion:
This deconstructed wonton soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is also a great way to use up leftover vegetables. The soup is packed with flavor from the wontons, vegetables, and broth. Serve it hot, garnished with green onions and cilantro, and you have a delicious and satisfying meal that the whole family will love.
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