Shrimp Wonton Soup

I love wonton soup!This my comfort foods.I found this recipe on the web quite awhile ago on “Damn Delicious”. I made a couple of alterations but not much.

This an afternoon project.Sitting at my dining room table, watching TV and making wontons.I lay them out on sheet trays lined with parchment paper and freeze what I don’t use for dinner that night.The frozen ones I put in freezer bags in dinner size portions for future dinners or lunch.

I would give instructions on how to wrap them, but the package of wontons gives really good instructions.I will say, make sure you get all the air out when you seal the or they will burst when you cook them.

Hope you enjoy. ?


  1. Stock:
  2. 1 tbls sesame oil
  3. 2 cloves garlic, minced
  4. 1 tbls freshly grated ginger
  5. 4 cups chicken broth
  6. 4 oz shiitake mushrooms
  7. 1 cup mixed greens or 2 baby book choy or both
  8. 3 green onions, thinly sliced
  9. 1 tbls yellow miso paste, or more, to taste
  10. Wontons:
  11. 8 oz medium shrimp, peeled, deveined and diced
  12. 2 cloves garlic, minced
  13. 2 green onions, thinly sliced
  14. 1 tbls oyster sauce
  15. 2 tbls soy sauce
  16. 1 tbls freshly grated ginger
  17. 1 tsp sesame oil
  18. 1/2 tsp Sriracha, optional
  19. 1/4 tsp ground black pepper
  20. 36 (2 inch) Wonton wrappers


  1. In a large bowl, combine shrimp, garlic, green onions, oyster sauce, ginger, sesame oil, Sriracha and pepper.

  2. To assemble the wontons, place wrappers on a work surface (I usually do 3 at a time). Keep remaining wrappers under a slightly damp cloth, they dry out quickly. Spoon appx 1 tsp of the shrimp mixture on to the center of the wrappers. Using your finger, rub the edge of the wrappers with water. Fold the dough over the filling to creat a triangle, pinch the edges to seal, set aside.

  3. Stir in wontons until cooked through, about 2 minutes. Serve immediately.

  4. Heat 1 tbls sesame oil in a large stock pot or Dutch oven over medium heat. Add garlic and ginger, and cook stirring frequently, until fragrant, about 1-2 minutes.

  5. Whisk in chicken broth, mushrooms and 2 cups water.

  6. Bring to a boil, reduce heat and simmer till mushrooms have softened, about 10 minutes. Stir in greens and/or bok choy, and green onions. Stir in miso paste until well combined, about 1-2 minutes.

  7. Enjoy!

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