Feb 12 2009
Our Twist on the Traditional Wonton Noodle Soup
A few days ago during our grocery run, we bought some ingredients to make wonton noodle soup. It’s something neither of us made before, so that’s why we call it our own twist. The filling for the wonton was made with ground pork, ginger, ground garlic, straw mushrooms, green onions, soy sauce, and worcestershire sauce. It was thrown together without looking at any wonton recipes, but surprisingly it turned out very tasty! Be sure to make plenty of wontons so you can freeze them for future eating.
The mixture is placed in the center of each wonton wrapper. We used water to moisten the edges, then gave it a pinch on top to seal the wonton.
We boiled egg noodles separately, then added it to our wonton soup. The soup consists primarily of chicken stock, miso paste, tofu, seaweed, and topped with green onions.
I guess you can say this is like a miso-wonton-noodle-soup. Simple & delicious.
My mom and I read and enjoyed each and every post and article you have on here. Awesome place to come for quick and easy meal ideas! Can’t wait to try the wonton soup!
a tab of red vinegar on wonton noodle gives it a nice flavor
Sarah – Thank you for visiting our blog! I hope your wonton soup turns out even better than ours! Please come back and let me know how it turned out; or if you added something else to give it a different taste. We are always looking for new ideas for our dishes. Thanks again!
Ed – I mentioned it to Daniel and he said he didn’t like the red vinegar flavor in wonton soup. I, myself, don’t really know, so I will definitely give it a shot next time. Thanks for the suggestion!
Hi Krissy, can you post the recipe for this? I have no idea how much to put of what in the wonton filling or the soup. Thanks!