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Recipe Wonton Noodle Soup (Soup)
Home Cooking Recipes
Required Ingredients:
- 1/2 pound shrimp, shelled and deveined
- 1 tablespoon minced celery
- 1 tablespoon minced green onion
- 1 egg white
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt
- 2 teaspoons cornstarch, divided
- 24 round wonton wrappers
- 2 tablespoons water
- 1 pound dry Chinese noodles
- 1 quart chicken stock
- 4 tablespoons minced green onion
Preparing/Cooking:
- 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.
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