Weight Watchers Easy Easy Wonton Soup - Recipe Diaries (2024)

FAQs

What is the broth of wonton soup made of? ›

Making the broth with a combination of chicken backs, pork trotters, dry-cured ham, dried shrimp, and glutamate-rich seaweed results in an extra-savory and rich soup. Brining the shrimp that fill the wontons in a solution of salt and baking soda preserves their juiciness and makes them crisp.

The pork and shrimp filling from the dumplings are packed with protein, making the soup a great dish to increase your protein intake. In addition to the poultry, the soup uses chicken broth as its base, which is also rich in protein.

What is in wonton soup? Wonton soup is usually based in chicken broth, or a restaurant's house broth. Our recipe calls for chicken broth and water, which is seasoned with salt, oil, fish sauce, sesame oil, and white pepper.

Originally from northern China, wontons have been cooked and eaten in soup for hundreds of years, especially around mid-winter. For Chinese, wonton soup is still a popular winter meal. In the past, the wonton was also a kind of medicine.

Hong Kong style wonton soup is a clear soup base made with chicken or pork broth and dried shrimp stock, full of umami and depth. A hint of toasted sesame oil adds a light nuttiness and a touch of soy sauce adds a satisfying salinity.

Low in Calories One serving of wonton soup typically contains around 100-150 calories, making it a great choice for those watching their calorie intake.

The flavors of wonton soup are warm, comforting, and yet gentle on the digestive tract. The broth is simple and brought to life with a drizzle of sesame oil and, usually, white pepper. The delicate wonton pouches are not too heavy on the stomach, and the ginger is light and helps with nausea.

Wonton soup is a great source of antioxidants that helps to protect against cell damage caused by free radicals and prevent various diseases like cancer, heart strokes, and other chronic disease. It helps to reduce oxidative stress, reduce inflammation, and improve overall well-being.

Fried Wonton Strips are wonton wrappers cut into strips and fried in oil to a crispy golden brown. So good! I love making these for my Egg Drop Soup.

Wonton soup is a classic dish, and it showcases the most obvious distinction between wontons, dumplings, and potstickers. Wontons use yet another type of wrapping, though it is more similar to potstickers in thinness and texture than dumplings.

What is the real name for wonton soup? ›

Wonton noodles (Chinese: 雲吞麵; Jyutping: wan4 tan1 min6; Cantonese Yale: wàhn tān mihn, also called wantan mee or wantan mein) is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún (Chinese: 餛飩; Jyutping: wan4 tan1), in the Tang Dynasty (618-907 CE).

Most dumplings are usually served with a thicker wrap. Wontons originate from China, with evidence of its existence going as far back as the Qing Dynasty (1644). Wonton soup was enjoyed by the rich, upper class families but after World War II, it became more widespread.

""WOR" in Chinese means "everything", so Wor Wonton Soup means a wonton soup that has everything in it... This is a meal in itself!"

It takes more than just chicken broth and soy sauce to make a Chinese soup broth! Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something.

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Stock is a mixture of boiled or simmered ingredients that typically include animal bones, meats, vegetables, and possibly a small amount of salt. Stocks are often used as a base for foods such as soups, stews, sauces, and gravies.

One of the major components of soup dumplings is the broth, of course. The most traditional recipes make the broth with water and pork bones. Scallions, Chinese rice wine, ginger, garlic, white pepper, and other herbs or traditional seasonings could be used.