Wonton soup
It’s been too long since I last posted a recipe here. I was out of the country and the last two days before I left, although I cooked a lot for the kids’ packed school lunches for the days that I wouldn’t be home, I was in such a rush that I wasn’t able to take photos. Pity, really, since one of the dishes I cooked was lechon macau. Next time…
Anyway, I did manage to take photos of the wonton soup that I cooked about three nights before I left.
I used to make this soup by dropping the uncooked wonton into the simmering broth. The problem is that the starch from the wonton wrappers get mixed into the broth, makes it cloudy and leaves a floury taste in the mouth. I’ve since rethought the procedure and I now steam the wontons separately and add them to the broth at the same time as the vegetables. That way, by the time the vegetables are done, the wontons would have been heated through.
Just like any soup dish, everything starts with a good broth. I used to just throw in soup bones and vegetables into a pot and simmer everything until the liquid is reduced and flavorful but there was an interesting tip in Anthony Bourdain’s bestselling book, Kitchen Confidential. He said roast the bones together with the onions, garlic and whatever vegetables you want to flavor the broth with and, after roasting, that’s when you throw them into a pot and proceed as usual.
So, I bought some soup bones, placed them on the rack, added whole onions and a whole garlic, placed the rack on a roasting pan, and browned everything in the oven.
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8 Responses to “Wonton soup”
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looks delicious! i need to learn to make wonton soup.
wowww… looks really yummy yummy… I love wonton soup! Really great during rainy season. Parang pareho din sya ng PAncit Molo of Iloilo, ano? Kaya lang the way they cook it parang mas maraming molo wrapper. Got to try this one of these days.
okay, i got the idea….i sure would try this when i return from my vacation
it will be soup season almost.of course i have tried the regular version
with pork and shrimp dumplings and with shrimp base broth and my husband really loves it.i save shrimp shells in the freezer and if i need broth then i use it.
love your style of cooking and easy to follow.i always try to go for cooking
class during my vacation and so far i’m still practicing, and usually my fault is
i don’t follow the direction and someday i will.
That looks good Connie,another recipe for me to cook,Thank you again
comfort food, noemi.
brenda, yah, kasi the dumplings in molo soup have much much less filling so the effect is more wrapper floating on the broth.
mareza, i don’t often follow instructions either. i just feel my way through and it works 99% of the time.
You’re welcome, Luz.
Hi, Con. How come some of the pictures in the older entries don’t show anymore?
I closed pinoyfoodtalk.net and the photos are all in there. Still trying to find a way to recover them, Belle.
Oh, ok, thanks. Some of us are like preschoolers, we need visual aids