Wonton Soup

This quick and easy Wonton soup will take about 15 minutes to whip up and next thing you know it’s time to eat! This soup will be pretty salty unless you ensure (where you can) you use salt reduced ingredients. Look for salt reduced chicken stock and soy sauce.

Using frozen dim sims takes the fiddly part out of this recipe which would mean you’d hardly ever make it. But beware, frozen dim sims are of variable quality. We prefer the Hoi Ma brand for this recipe.

Ingredients which ask to be julienned are simply using a fancy French word to describe very thin and fine straws. You may have a kitchen whizzer that does that for you or just cut the ingredients as fine as you can with a sharp knife. Grating these ingredients will have a similar effect.

Wonton Soup

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: Recipes, Soups

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1000 millilitre Chicken stock

• 1000 millilitre Water

• 1 tbsp Ginger-grated or julienned

• 1 number Garlic clove-crushed

• 30 number Beef mini dim sims-frozen

• 2 number Carrots-peeled and julienned

• 0.25 number Chinese cabbage-shredded

• 0.25 cup Soy sauce-(salt reduced)

• 1 cup Bean sprouts

• 100 gram Snow peas-sliced lengthways

• 4 number Spring onions- sliced

• 1 number long Red chilli-thinly sliced

• number Coriander-to serve

Directions

• Place stock, water, ginger and garlic into saucepan over medium-high heat.
• Cover and bring to the boil.
• Reduce heat to low. Add dim sims and simmer for 5 minutes or until cooked through.
• Add the cabbage, carrot and soy sauce.
• Stir to combine and simmer for 2-3 minutes or until vegetables are just tender.
• Remove the soup from the heat.
• Stir in sprouts and snow peas.
• Ladle into serving bowls. Top the Wonton soup with onion, chilli and coriander and serve.
• Hints and Tips
• Wonton Soup is not suitable to freeze and is best made fresh before serving.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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