Firm and juicy wontons swimming in a rich savory broth.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Souped Up Recipes | 2021-04-21 14:00:01 |  3,588,906 Views |
BETTER THAN TAKEOUT – Chicken Wonton Soup Recipe
My love for wonton soup may not be as great as my sister's who devours her bowl with a passion rivaled only by her love of beef but for me it's still in the "top five soups" category.
I’ll admit it: the wonton soups of my youth the ones that originally made me fall in love with the salty gooey comforting dish were probably not good. They were ordered from takeaways or malls on the way home from ski vacations. They were thick clumsily made wontons in a broth that tasted mostly of salt with a hint of cabbage.
Since then I’ve made it my mission to try every wonton soup in the city worth my while (a tall order) and have discovered that wonton soup when made right doesn’t have to be a cheap appetizer but a dish in its own right. There’s the Chinese-American version of thick-skinned roast pork broth sold at barbecue shops or the large pork-and-bok choy-filled versions served floating in chicken noodle soup at Shanghainese restaurants. At the city’s handful of Fu Zhou restaurants you can get broth filled with dozens of fluffy comet-shaped wontons and bits of pickle and dried shrimp.
