RCI-ND.004.0038.001
Wonton Soup
wonton soup Wonton filling is essentially stir-fry, but with smaller particles and less cooking. It goes hot into a wonton wrapper (equal to 1/4 of an egg roll wrapper), which is then cooked in a hot broth.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- wonton wrappers1 unitor egg roll wrappers cut into quarters
- chicken broth1 unitdashi, or plain miso soup broth
- 1 unit
- bok choy1 unitor celery and perhaps spinach
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- oil to fry the filling1 unitpossibly including sesame oil
Method
1
Heat the defatted chicken broth in a large pot over medium-high heat until it reaches a gentle simmer.
2
While the broth heats, combine the diced carrots, celery, onions, and minced garlic in a bowl and set aside.
3
Add the diced carrot, celery, and onion mixture to the simmering broth, stirring well to combine.
5 minutes
4
Cook for 5 minutes to soften the vegetables, then add the frozen cheese tortellini and stir to prevent sticking.
5 minutes
5
Add the washed and chopped escarole (or frozen spinach if using), salt, black pepper, and Mrs. Dash extra-spice to the pot.
2 minutes
6
Simmer for 8 to 10 minutes, stirring occasionally, until the tortellini are tender and cooked through.
9 minutes
7
Taste the soup and adjust seasoning with additional salt and pepper as needed.
8
Ladle the soup into bowls and garnish each serving with freshly grated Parmesan cheese and croutons before serving.