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 caloriescarbohydrate: 35.3 gcholesterol: 71.5 mgfat: 11.4 gfiber: 2.2 gprotein: 19 gsaturatedFat: 3.5 gservingSize: -sodium: 2021.1 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Hot and Sour Wonton Soup
Directions
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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.
Place about 1 teaspoon of the filling into the center of each wrapper. Moisten the edges of the wrapper, seal the edges.
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.
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.