Shrimp Wonton Soup

Shrimp Wonton Soup

This is a family favorite in my house. My family loves it because of how the shrimp and noodles are paired with this light clear flavorful broth. I like it because it may seem like a lot of work, but it is a great simple recipe. When I have the time I make the wontons from scratch but on rare occasions, I buy the wontons frozen. 
We love to pair this wonton soup with limes and sriracha sauce. Although, it might not be traditional, we love the slight variation of it. 
Note, in case you cannot have a wine in your soup, substitute it by adding 1 Tbsp of soy sauce to your broth. It will also work very well in a pinch. 
Of course, you are always free to make it your own to enjoy. 

Shrimp Wonton Soup
Yields: 6 servings
Ingredients:

• 32 wontons - frozen or homemade
• 1 pound raw shrimp - peeled and deveined

Broth

• 2 tsp - sesame seed oil
• 4 garlic cloves - minced
• 2 tsp ginger - freshly grated or minced
• 7 cups chicken broth
• 1 Tbsp soy sauce
• 4 Tbsp sugar
• 1 Tbsp Chinese cooking wine - if not available you can replace with Sherry or Mirin
• 4 oz brown mushrooms - sliced , about 1 1/2 cup 
• 1 carrot - thinly sliced diagonally 
• 3 baby bok choy - separated 

Assemble:

• 1 package, 10-16 oz dried egg noodles 
• 1/3 cup green onion - thinly sliced 

Directions:

1. Cook wontons according directions on package if frozen. If homemade according to the recipe you are using.  
2. Heat the sesame seed oil in a large pot over medium heat. 
3. Add garlic and ginger, and cook. Frequently stirring unit fragrant, about 1 minute. 
4. Stir in broth, mushrooms, soy sauce, sugar, wine and carrots bring to a boil. Cook for 5 minutes, until mushrooms have softened. 
5. Add bok choy and shrimp, cook for about 3-4 minutes. Until shrimp has turned pink. 

Assymbol:

1. Prepare noodles according to package directions. 
2. Placed cooked noodles in a bowl with wontons and blanched vegetables.
3. Ladle about 1 cup of broth over soup. 
4. top with green onion and enjoy.