Shrimp Wonton Soup
A light and comforting Chinese soup featuring tender shrimp wontons swimming in a flavorful broth with soft egg ribbons and fresh greens. Perfect for a quick weeknight dinner or a soothing lunch.
Story
This classic wonton soup brings together delicate shrimp dumplings with silky egg ribbons in a fragrant, comforting broth. The key is using a good-quality rapeseed oil for that subtle nutty aroma that elevates the entire dish.
Ingredients
shrimp wontons
10-12 pieces
eggs
2 large
rapeseed oil
1 tablespoon
chicken broth
4 cups
chicken powder
1 teaspoon
bok choy or napa cabbage
1 cup, chopped
salt
to taste
white pepper
to taste
green onions
for garnish
Instructions
1
Start the aromatic base
Heat the rapeseed oil in a medium pot over medium heat until it becomes fragrant and slightly shimmering. Crack in the eggs and let them cook undisturbed until the whites set but the yolks are still slightly runny.
2
Build the broth
Pour in the chicken broth and add the chicken powder. Bring everything to a rolling boil, then reduce heat slightly to maintain a gentle simmer.
3
Cook the wontons
Carefully add the shrimp wontons to the bubbling broth. Let them cook for 3-4 minutes until they float to the surface, indicating they're fully cooked through.
4
Add the greens
Toss in the chopped bok choy or napa cabbage and let them wilt in the hot broth for about 1 minute. Season with salt and white pepper to taste.
5
Serve and enjoy
Ladle the soup into warm bowls, distributing the wontons evenly. Garnish with freshly sliced green onions and serve immediately while hot.
