WONTON NOODLE SOUP RECIPE | ALLRECIPES
A comforting and satisfying soup that can be a light meal. Tastes just like the authentic soup from Chinese noodle houses.
Provided by CRAIG
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place shrimp in a food processor and pulse a few times to coarsely chop. Combine celery, 1 tablespoon green onion, egg white, sesame oil, salt and 1 teaspoon cornstarch with shrimp and pulse a few more times to make a chunky paste. Transfer mixture to a bowl and stir briskly until it becomes elastic.
- Lay the wonton wrappers on a flat surface and place a scant teaspoon of shrimp mixture in the center of each wrapper. Combine remaining 1 teaspoon cornstarch with 2 tablespoons water to form a paste. One at a time, brush some cornstarch paste around the edge of a wonton wrapper and fold the wrapper in half to make a semicircle, pressing edges together to seal. Then, holding the wonton with the curved edge facing away from you, bring the tips of the straight edge together and seal with more cornstarch paste. Repeat with remaining wontons.
- Bring a large pot of water to a boil and cook the noodles in boiling water until al dente, 8 to 10 minutes. Drain and divide between 4 serving bowls.
- Meanwhile, bring the chicken broth to a simmer over medium-low heat.
- Bring another large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and divide them among the 4 bowls.
- Pour hot chicken broth over wontons and noodles in bowls and garnish with the remaining chopped green onions to serve.
Nutrition Facts : Calories 589.5 calories, CarbohydrateContent 116.5 g, CholesterolContent 91.5 mg, FatContent 4.9 g, FiberContent 16.3 g, ProteinContent 28.2 g, SaturatedFatContent 0.5 g, SodiumContent 1362.6 mg, SugarContent 0.8 g
WON TON NOODLE SOUP RECIPE | MYRECIPES
Notes: Fresh Chinese noodles are sold in the refrigerator section; if not available, use fresh angel hair pasta.
Provided by MyRecipes
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a 4- to 5-quart covered pan over high heat, bring broth to a boil, then reduce heat to low and keep hot. In a 6- to 8-quart covered pan over high heat, bring 3 quarts water to a boil. Meanwhile, in each of six to eight large, deep bowls, place about 1 teaspoon oyster sauce and 1/2 teaspoon sesame oil.
- When water boils, add noodles. Stir to separate; cook just until barely tender to bite, about 2 minutes. Drain.
- Add 3 to 4 quarts water to unwashed pan; cover and bring to a boil over high heat. Meanwhile, with chopsticks or tongs, divide noodles evenly among bowls; cover with foil to keep warm.
- When water is boiling, add won ton; stir to separate and cook until filling is no longer pink in the center (cut to test), 3 to 4 minutes (6 minutes if frozen). With a large, flat wire strainer or slotted spoon, lift won ton out and divide evenly among bowls.
- Ladle hot broth over won ton and noodles. Sprinkle servings with green onions and cilantro. Offer white pepper and more oyster sauce to add to taste.
Nutrition Facts : Calories 378 calories, CarbohydrateContent 50 g, CholesterolContent 94 mg, FatContent 5.9 g, FiberContent 1.9 g, ProteinContent 28 g, SaturatedFatContent 1 g, SodiumContent 903 mg
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