Best 6 Wonton Soup Ala College Inn Chicken Broth Recipes

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**Wonton Soup Ala College Inn: A Culinary Symphony of Flavors and Comfort**

Indulge in the culinary masterpiece that is Wonton Soup Ala College Inn, a dish that has captivated taste buds for generations. This delectable soup is a harmonious blend of savory broth, tender wontons, and an array of vibrant vegetables, offering a symphony of flavors that will transport you to a realm of pure gastronomic bliss. Savor the richness of the chicken broth, infused with the essence of aromatic ginger and the subtle warmth of white pepper. Each wonton is a delicate package of seasoned pork and shrimp, enveloped in a velvety wrapper that melts in your mouth. The symphony of flavors culminates in a grand finale of fresh vegetables, including crisp carrots, tender celery, and vibrant green onions, adding a delightful crunch and vibrancy to each spoonful. Whether you're seeking comfort on a chilly day or simply craving a culinary adventure, Wonton Soup Ala College Inn is the perfect choice, promising an unforgettable dining experience. Explore our collection of recipes that showcase the versatility of this classic dish, from the traditional to the innovative, ensuring that every palate finds its perfect match. Dive into the culinary world of Wonton Soup Ala College Inn and let your taste buds embark on a journey of pure delight.

Here are our top 6 tried and tested recipes!

WONTON SOUP WITH A KICK



Wonton Soup With A Kick image

Slightly spicy variation of wonton soup. Cooking the wontons in water rather than broth helps keep the broth clear. Either fresh or frozen wontons can be used.

Provided by SunnyDaysNora

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 10

8 cups chicken broth
3 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons rice wine vinegar
2 teaspoons lemon juice
2 teaspoons minced garlic
1 ½ teaspoons chile-garlic sauce (such as Sriracha®)
salt to taste
8 cups water
20 wontons

Steps:

  • Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
  • While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 33.5 g, Cholesterol 84.2 mg, Fat 9 g, Fiber 1.1 g, Protein 17.7 g, SaturatedFat 2.2 g, Sodium 3373.2 mg, Sugar 2.3 g

WONTON SOUP



Wonton Soup image

A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

½ pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
⅛ cup finely chopped green onion

Steps:

  • In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
  • Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
  • FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 15.3 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 588.8 mg, Sugar 1 g

WONTON SOUP



Wonton Soup image

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

1 tablespoon vegetable oil
1 tablespoon plus 1 teaspoon minced garlic
2 tablespoons finely chopped fresh ginger
1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
10 cups canned low sodium chicken broth
1/2 pound ground pork
1 egg yolk
2 teaspoons soy sauce
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper
About 30 wonton wrappers, thawed if frozen
1 1/2 cups thinly sliced bok choy
1/2 cup sliced shiitake mushroom caps
1/4 cup sliced bamboo shoots

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.

WONTON SOUP



Wonton Soup image

Making this classic Chinese soup is a lot of fun and easier than you might think -- it's the perfect snow-day activity.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 7

24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
1 recipe Wonton Filling
2 cans (14.5 ounces each) reduced-sodium chicken broth
Coarse salt
3 scallions, thinly sliced on the diagonal
2 to 3 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil

Steps:

  • Make wontons.
  • Make soup: In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.

BEST CHICKEN BROTH



Best Chicken Broth image

Make and share this Best Chicken Broth recipe from Food.com.

Provided by Ellixstraz

Categories     Meat

Time 8h35m

Yield 10 qts, 8 serving(s)

Number Of Ingredients 9

3 lbs chicken feet
2 large onions, quartered
2 large carrots
2 large parsnips
1 red bell pepper
3 bay leaves
10 peppercorns
15 garlic cloves
2 celery ribs

Steps:

  • Using sharp scissors or sharp knife cut off the tips off the chicken feet so that the claws are no longer on.
  • Add chicken feet and all the other ingredients into a large crockpot.
  • Cover with filtered water and turn on low. Run overnight.
  • In the morning remove ingredients from stock.
  • Stock will be super concentrated.
  • You can dilute this stock to the point where you have 10 quarts of stock.
  • At this point the stock will be ready to use for whatever you need it for.

Nutrition Facts : Calories 37.4, Fat 0.2, Sodium 23.5, Carbohydrate 8.4, Fiber 1.8, Sugar 3.3, Protein 1.2

WONTON SOUP DINNER



Wonton Soup Dinner image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
2 cloves garlic, finely grated with a rasp
1 tablespoon fresh ginger, grated with a rasp
3 scallions, thinly sliced, greens and whites separated
4 ounces shiitake mushrooms, sliced
5 cups chicken bone broth or low-sodium chicken broth
4 heads baby bok choy, quartered lengthwise
2 tablespoons soy sauce
One 12-ounce package frozen wontons (about 20)
Kosher salt

Steps:

  • In a medium pot or Dutch oven, heat the vegetable oil over medium heat. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute.
  • Add the bone broth and bring to a boil. Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Add the wontons and cook until they are cooked through, 2 to 3 minutes. Taste and season if necessary.
  • Ladle into bowls, then top with the scallion greens. Serve immediately.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the soup will taste. Use fresh vegetables, flavorful broth, and tender chicken.
  • Don't overcrowd the pot. If you add too many ingredients to the pot, the soup will be crowded and the flavors will not have a chance to develop. Add the ingredients in stages, starting with the vegetables and then adding the chicken and noodles.
  • Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste. If you are using the wonton wrappers, carefully place them in the simmering soup and cook according to the package instructions.
  • Season the soup to taste. Add salt and pepper to taste, and adjust the other seasonings as desired.
  • Serve the soup hot. Wonton soup is best served hot, garnished with green onions, cilantro, and a drizzle of soy sauce.

Conclusion:

Wonton soup is a delicious and easy-to-make soup that can be enjoyed by people of all ages. It is a perfect comfort food for a cold day or a quick and easy meal on a busy weeknight. With a few simple tips, you can make a wonton soup that is as good as, if not better than, the soup at your favorite Chinese restaurant. So next time you are craving wonton soup, give this recipe a try. You won't be disappointed!

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