Not-So-Classic Wonton Soup
My favorite hangover comfort food
Who doesn’t like warm soup on a rainy day (especially when you’re not feeling well — sneezing all day long)? I personally declared that my comfort food is soup, clear soup to be precise. As I grew up in Asia, wonton soup becomes my favorite hangover comfort food. In case you’re wondering, the answer is no, I’m not a drinker — but yes, I still have some fun.
Wonton in Cantonese means “swallowing cloud”, maybe because of the shape that looks like a fluffy cloud — my favorite cloud. Wonton was originated in Northern China. If you had lived in the Tang Dynasty, you’ll get confused easily between wontons and dumplings because of their looks. How to differentiate it was by the wrappers, dumplings were round and wontons were square. And you might find different styles of wonton soup in every city. What about me? Which wonton soup style that I make? No, I make my own wonton soup!
If you read my three other recipes before (garlic oil, chili oil, and bone broth), they can be used for this wonton soup. See? If you have these three ingredients, your life would be easier.
Ingredients:
A. For the wonton:
- 250gr minced beef
- 250gr minced chicken (you can use pork only, or add some shrimp).
- 1 teaspoon of grated ginger
- 3 tbsp garlic oil (just take the garlic, and leave the oil behind)
- 3 tsp soy sauce
- 1 tsp oyster sauce
- 2 (or 3) tbsp sesame oil (I’m sorry, I love sesame oil!)
- 2 tbsp tapioca starch (but you can use cornstarch)
- A pinch of salt (no need to add more salt, you already have soy sauce and oyster sauce. If you add too much salt, you’ll end up in a hospital with high blood pressure — no, I’m just kidding!)
- 1 tsp rice wine vinegar
- Water (don’t put too much water, please!)
- Wonton wrapper (just buy them in a supermarket)
B. For the Soup:
- Bone broth
- 2" peeled ginger
- Green onions
- Baby bokchoy
How to make it:
- For the wontons, mix them all in 1 bowl
- If you ask me how to wrap a wonton, I suggest you search for it on Youtube. Oh, cmon! Don’t give me that pouty bat face.
- For the soup, throw the beef broth (or you can use chicken broth) and peeled ginger. Boil for 7 minutes.
- Gently put the bokchoi to the soup, let them boil for 2 minutes.
- In a separate pan, boil the water for the wontons. Put some wontons in boiling water (around 4 minutes)
- Make fried garlic with garlic oil
- Serve it in a bowl. If you like a spicy soup, add chili sauce.
That’s all. Easy peasy lemon squeezy! Imagine you have frozen wonton and beef broth in your refrigerator. I always have them in my refrigerator, so every time I get drunk, I can make this soup in the morning. :)
