Wonton Soup (The Best)
In winter, a nice hot bowl of soup is always welcome. Wonton soup, with its tender ravioli stuffed with shrimp and pork, fragrant broth and exotic aromas wafting through the house, is always ready at just the right time. This simplified version of the traditional Asian soup surpasses all others.
Ingredients
- 1/2 lb (225 g) medium shrimp (26-30), unpeeled, thawed
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 lb (115 g) medium-lean ground pork
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) Shaoxing rice wine (see note), sherry or sake
- 1 green onion, thinly sliced
- 1 1/2 tsp fresh ginger, finely grated
- 1 tsp (5 ml) toasted sesame oil, plus more for serving
- 1/8 tsp ground white pepper
- 30 frozen square wonton wrappers, thawed
- 8 cups (2 litres) water
- 2 lb (900 g) chicken drumsticks (see note)
- 4 green onions, whites chopped and greens thinly sliced
- 1 piece fresh ginger, about 1 inch (2.5 cm) long, sliced
- 2 tsp brown sugar
- 2 tsp salt
- 1 tbsp (15 ml) fish sauce
- 1/8 tsp ground white pepper
Instructions
- On a work surface, shell and devein the shrimp. Set the shells aside in the refrigerator for the broth. Cut 6 shrimp into 5 pieces each and place in a bowl. Add the baking soda and salt. Mix well. Let marinate for 15 minutes. Rinse the shrimp under cold running water. Drain and pat very dry with paper towels. Cover and refrigerate.
- Meanwhile, chop the remaining shrimp and place in another bowl. Add the remaining ingredients, except for the wonton wrappers, and mix well. Cover and refrigerate while you prepare the broth.
In winter, a nice hot bowl of soup is always welcome. Wonton soup, with its tender ravioli stuffed with shrimp and pork, fragrant broth and exotic aromas wafting through the house, is always ready at just the right time. This simplified version of the traditional Asian soup surpasses all others.