wonton soup

Maehashi’s wonton soup fills small wrappers with both pork and shrimp, seasoned with ginger, scallions, light soy, Shaoxing wine and toasted sesame oil. The filling is mashed just enough to combine it while leaving some shrimp texture.

This filling quantity makes a larger batch of roughly fifty to sixty wontons, while the broth quantities are given for two servings. The selected square wrappers fold around teaspoonfuls of filling, with water sealing their edges and corners.

Prepared chicken broth simmers with smashed garlic, optional ginger, light soy, sugar, cooking wine and sesame oil. The garlic and ginger are removed after flavouring the liquid; leftover white scallion ends can also be used at this stage.

The wontons cook in a separate pot of boiling water and transfer out with a slotted spoon. Optional bok choy briefly blanches in the soup broth, and optional prepared egg noodles follow their own packet instructions.

Wontons and any selected greens or noodles are arranged in serving bowls before broth is ladled over them and extra scallions finish the soup. Maehashi suggests a larger wonton portion without noodles and a slightly smaller one when noodles accompany them.