Wonton Soup
I have been watching a lot of videos lately because I’ve been sick, and I settled on wonton soup so I decided to make it at home.
This is the beef version. There is also a vegan version with just cabbage, carrots, celery, mushrooms, etc.
For my first time making wontons, you’re gonna have to get your hands a little bit dirty, especially when it comes to mashing the meat and egg and all the ingredients getting cut up together, it was a process, but I did it in the end and I didn’t give up even though I wanted to.
I cooked them all for about 10 to 15 minutes, and I added the bok choy at the last three minute mark. And I think it came out really well!
Recipe:
Plant based wonton wraps from the store
Ground beef (i used the whole package and it made enough for my entire family)
Carrots 3-5 large
Celery two stalks
Baby Bella mushrooms diced
Minced onions diced
Ginger diced
Garlic minced
Soy sauce 2 tbsp
Sesame oil 1 tbsp
Chicken bouiilon for the broth
OPTIONAL:
Boy choy
Cayenne pepper
Chili oil
overall, I would definitely give this a eight out of 10! And I’m only minusing 2 because I’m impatient and I had to wash my hands like six times🤣 because I didn’t have any gloves. But other than that the next time I’ll get gloves it’ll be a 10 out of 10!
Making wonton soup at home can be such a rewarding experience, especially when you tailor it to your own taste buds. One thing I learned from trying this beef version is the importance of balancing flavors in the filling—the combination of ginger, garlic, soy sauce, and sesame oil really brings the beef to life without overpowering it. If you’re a first-timer like me, preparing the wonton filling does require some elbow grease because you have to finely dice or mince all the vegetables and mix everything thoroughly. A tip that helped me was chilling the filling before wrapping to make the mixture easier to handle. Also, using plant-based wonton wraps from the store simplifies the process, especially if you don’t want the hassle of making the wrappers from scratch. I experimented with adding bok choy towards the end of cooking; this not only adds a lovely crunch but also helps to brighten the broth. Speaking of broth, using quality chicken bouillon or homemade broth really enhances the soup’s taste. For those who want to keep it vegan, swapping beef for a medley of cabbage, carrots, celery, and mushrooms creates a hearty alternative that’s just as satisfying. One practical lesson—wearing gloves during filling assembly saves your hands from repeated washing and makes the whole experience more pleasant, something I’ll definitely remember next time. Finally, serving your wonton soup with a drizzle of chili oil or a sprinkle of cayenne pepper offers a gentle kick that complements the richness of the broth. Whether you’re nursing a cold or just craving comfort food, this homemade wonton soup is a cozy, delicious meal that’s worth the little effort it takes.