Monday, July 15, 2013

Deconstructed Wonton Soup


You know that annoying thing I do where I change around a recipe so that it suits me better?  (NEVER because I'm being lazy.  Never.)  Well, I up and did it again.  This time I messed around with a wonton soup recipe.

This month, for the Secret Recipe Club, I was assigned Lea Ann's blog Cooking On The Ranch.  There were so many recipes I really wanted to make, such as the Lamb Sliders with Tomato Chutney, Halibut with Cilantro Topping, and Crock Pot Roast Beef.  If only I had more than one month in which to squeeze it all in!  I finally settled on the Classic Wonton Soup since I had many of the ingredients at home and I've wanted to make wonton soup for a while in any case.

But wait, what is this?  I need to make the wontons ... myself?  Normally I wouldn't have any issues with this but the day that I was making this soup I ended up also being swamped with things to do and I found myself pretty short on time.  (Though I somehow forgot to buy soy sauce during my grocery store trip, requiring me to run out again and pick some up right before I started cooking.)

I took a quick look at all my ingredients and settled on what I needed to do.  Here's what I came up with...


Deconstructed Wonton Soup
adapted from Cooking On The Ranch
serves 4-6


  • 2 quarts low sodium chicken broth
  • 3 tablespoons soy sauce, plus extra for finishing the soup
  • 1 3-inch piece fresh ginger, finely grated, about 3 teaspoons
  • 1 lb. lean ground pork
  • 2 teaspoons Asian sesame oil, plus extra for finishing the soup
  • salt and pepper, to taste
  • 1/2 small head of cabbage, thinly sliced crosswise
  • 2 large scallions, trimmed and thinly sliced (green and white parts kept separate)
  • 20-25 square wonton wrappers

1) In a large pot, bring the broth, 2 tablespoons soy sauce, and 2 teaspoons of the ginger to a simmer.

2) Over medium heat, drizzle the sesame oil in a saucepan.  Once the oil is hot, add the pork and saute until almost cooked through.  Add salt and pepper, to taste.
 

3) Once the meat is mostly done, add the rest of the ginger, the cabbage, and the scallion whites.  Cover the pan for about 2 minutes to wilt the cabbage.
 

4) Add the meat mixture to the broth and allow to simmer for 10-15 minutes.
 

5) Slip the wonton wrappers into the broth either one at a time, or a few at a time.  The goal is to prevent the wrappers from clumping together.  Let the soup simmer for 5 more minutes.
 

6) Taste the soup and add more sesame oil and/or soy sauce to taste.  Sprinkle with the remaining scallion greens before serving.


As evidenced by several of the liberties I've taken with this recipe, it is quite adaptable.  I used cabbage instead of lettuce.  I used a lot more pork than originally called for.  I also entertained the idea of adding edamame to the soup, but I decided to stop where I was, since I was already veering so far from the original recipe.

I simply love this soup though.  I can't say enough good things about it.  I would eat this on a weekly basis if I didn't want to make it through my huge list of other recipes.  But seriously, this recipe was a treat to work with and I can't wait to dig into the other recipes that Lea Ann has on her site.  You should too!

14 comments:

  1. Oh, yum! Great twist. With a new baby at home, my best dinner plans have been coming up short - usually of time. This is a great way to enjoy the flavor without the added work.

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    1. I totally understand not having enough time! This recipe came together pretty quickly so I'm glad it allowed me to adapt it so well :)

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  2. I'm loving the cabbage instead of lettuce change you made. And the deconstructed idea is really a great idea. Half the time they fall apart anyway! Love it. I think the flavor of this soup is so good. Nice choice for SRC. Now, you have to promise me you'll make those lamb sliders. They're so good that you'll have a fit! Nice cooking with you!

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    1. Thanks Lea Ann! There were so many great recipes on your website to choose from. I already have the lamb sliders bookmarked. It may be a recipe for next week!

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  3. Hi Ellie,
    I just loved hanging out on your blog last month and going through all your wonderful recipes, you have a great collection of recipes!

    Your Wonton Soup turned out really good, its all about the flavor and it has great flavor.

    Hope you have a great week!
    Miz Helen

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    1. Thanks Miz Helen. I can't wait until I get assigned your blog again!

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  4. Oh that sounds amazing! I want to make wonton soup but the thought of making wontons seems so daunting. This is a great "shortcut". Great SRC choice!

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    1. I know! I think this shortcut worked out well too. I'm slightly impatient in the kitchen :)

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  5. My son loves wonton soup - you made this look s easy. I need to make it!

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    1. This was so easy to make. Hopefully you get to try it!

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  6. G'day! I LOVE the idea of this soup, TRUE!
    Love the cabbage and this recipe based on your photo is on my list to do!
    Cheers! Joanne
    Now on Fb too http://www.facebook.com/whatsonthelist

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  7. Great idea! We pretty much never make wonton soup because it takes so long to make wontons. Not an issue with a decontructed soup. :)

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  8. Good Morning! I wanted to let you know that I featured this great recipe in my "What I Bookmarked This Week" post - stop by and see.

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    1. Awesome! Thanks Danielle. Can't wait to try out those Healthy Oatmeal Cookie Bars you also bookmarked.

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