Wonton Soup

Wonton Soup
Photo by Scott Phillips


  • 1/8 tsp. Asian sesame oil; more as needed
  • ½ tsp. cornstarch
  • ¼ lb. lean ground pork
  • 2 quarts lower-salt chicken broth
  • 1 3-inch piece fresh ginger, 1 inch finely grated (1 tsp.) and 2 inches thinly sliced
  • 2 romaine lettuce heart leaves, halved lengthwise and very thinly sliced crosswise
  • 3 Tbs. soy sauce
  • + 3 more ingredients
    • ½ Tbs. Shaoxing (Chinese rice wine) or dry sherry
    • 20 square wonton wrappers
    • 2 large scallions, trimmed and thinly sliced (green and white parts kept separate)

In a 4-quart saucepan, bring the chicken broth, 2 Tbs. of the soy sauce, and the sliced ginger to a boil over medium heat. Reduce the heat to low and let the ginger steep while you make the wontons. Combine the pork, the remaining 1 Tbs. soy sauce, the grated ginger, scallion whites, rice wine, ...

View full recipe at Fine Cooking


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