Neither Nathan or I are big soup fans and make soup only occasionally. When Nathan likes soup it’s either one of the creamy soups or one of the canned soups that has double the suggested daily intake of sodium. So, it’s saying something that this wonton soup knocked both of our socks off….it was incredible. The broth is a simple chicken broth based broth seasoned with garlic, ginger and scallions and packed with bok choy, shiitake mushrooms and bamboo shoots. The wontons, however, were the real star. We stuffed the wontons with a blend of pork, soy sauce, rice wine vinegar, sesame oil and crushed red pepper and they were tender and bursting with flavor…easily the best wontons we’ve ever had. Yes, the recipe we used for inspiration (after scouring the internet) is from Emeril Lagasse which felt kind of wrong. But his recipe had everything we were looking for in our wonton soup and it did not disappoint! With the weather getting colder this soup will be a definite repeat in our house and we hope you’ll try it in yours!
This was one of those perfectly spot-on pairings and I loved this wine! The prominent flavors are bright citrus, peach, tart apple and apricot. The wine was perfectly tangy and not too sweet and was the ideal light and bright balance to the savory soup. This wine would be amazing with any Thai or Chinese cuisine and would stand up nicely to spicy food. So good!
Namaste is an interesting beer… rather than a smooth, malty, and smooth beer like one might expect from a wheat beer, Namaste is a crisp, clear beer with a slight bitter finish on the tongue. There is only a slight malty aftertaste that coats the mouth after you swallow. This wheat beer was an OK pairing with the soup because it was light enough to wash down the salty broth and rich umami of the pork and mushroom but a plain old light lager probably would have been better.
Pork Wonton Soup
From this recipe
1 tablespoon vegetable oil
1 tablespoon plus 1 teaspoon minced garlic
2 tablespoons finely chopped fresh ginger
1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped
10 cups canned low sodium chicken broth
1/2 pound ground pork
1 egg yolk
2 teaspoons soy sauce
1 1/2 teaspoons rice wine vinegar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper
About 30 wonton wrappers, thawed if frozen
1 1/2 cups thinly sliced bok choy
1/2 cup sliced shiitake mushroom caps
1/4 cup sliced bamboo shoots
1. In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled. Taste the broth and add salt to your liking.
2. In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Season with salt and pepper. Mix until thoroughly combined.
3. Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
4. Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. 5. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.