Lazy Wonton Soup - Mountain Cravings

Lazy Wonton Soup

Lazy Wonton Soup

Lazy wonton soup: for when you don’t want to spend money on takeout, but you don’t want to spend time making dumplings. Wonton-filling meatballs and wonton wrapper noodles is the easy solution!

These little meatballs taste just like my favorite takeout Chinese, so good that I kept stealing them out of the pot. They’re surprisingly simple; I had to stop myself from adding more spices, but they’re perfect as-is.

Lazy Wonton Soup | Mountain Cravings

After college, I lived with my best friend in a downtown high rise. Full-time jobs seemed like a breeze after four years of engineering school, and so we went out… maybe a little too much. Wonton soup and egg rolls were our go-to hangover cure. Sunday mornings we’d shuffle pathetically out of our rooms, wrap ourselves in blankets on the couch, and count down until the Chinese delivery opened at ten. Getting huge, steaming tureens of super-salty soup to show up at our door for less than $5 felt like absolute magic.

I don’t miss the slow mornings, but I do miss the time spent on the couch laughing about the night before and planning out the rest of our weekend, our hands wrapped around the big plastic takeout containers like mugs. As overwhelmingly happy as our lives are today, wonton soup still makes me just a little nostalgic for the wild summer after college.

Lazy Wonton Soup | Mountain Cravings

Just like the real thing, wonton noodles get soggy quickly so you should add them right before serving. If you think you’ll have leftovers, save some to add fresh when you reheat the soup.

Lazy Wonton Soup
 
Prep time
Cook time
Total time
 
Serves: 8 bowls
Ingredients
  • ½ lb. raw shrimp, peeled
  • 1 lb. ground pork
  • 3 cloves garlic, finely minced
  • 1 in. fresh ginger, grated
  • 2 T. soy sauce
  • 1 T. sesame oil
  • 1 T. rice wine
  • 8 cups chicken broth
  • small bok choy, thinly sliced
  • 8 green onions, diced
  • 6 oz. wonton wrappers, sliced into noodles
Instructions
  1. Preheat oven to 375°.
  2. Pulse the shrimp in a food processor until finely chopped, almost into a paste.
  3. Mix together ground shrimp, ground pork, garlic, ginger, 1 T. soy sauce, sesame oil, and rice wine.
  4. Roll into bite-sized meatballs and place on a lined baking sheet.
  5. Bake at 375° for 8-10 minutes. While meatballs are baking, bring the broth to a simmer.
  6. Add meatballs, bok choy, green onions, and 1 T. soy sauce to the simmering broth.
  7. Add wonton noodles while stirring constantly to prevent noodles sticking together. Cook for 2-3 minutes, until noodles are soft.

Nutrition Facts
8 servings per container
Serving size 1 bowl

Amount per serving
Calories 266
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 1195mg 52%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 1g
Includes 0g Added Sugars 0%
Protein 17g

Vitamin D mcg 0%
Potassium mg 0%
Not a significant source of calcium, or iron.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.



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