Pork and Shrimp Wonton Soup

Something Extra Winter 2015

Recipe Theme

Our Winter recipes reflect a resolution to eat sustainably and to be happy, healthy, and well all year long.


Pork and Shrimp Wonton Soup

Pork and Shrimp Wonton Soup
8 peeled and deveined large shrimp, roughly chopped
6 shiitake mushrooms, stemmed and minced
6 water chestnuts, minced
2 green onions, minced
1 clove garlic, minced
1/2 lb. ground pork
1 tbsp. minced fresh ginger
1 tbsp. soy sauce
2 tsp. sesame oil
1 (12- oz.) package wonton wrappers (in our Produce Dept.)

10 cups water
2 lbs. Raley's Fresh Pork country-style pork ribs
4 chicken legs
2 (2- inch) pieces ginger, peeled and chopped
2 cloves garlic, smashed
1 onion, peeled and quartered
8 shiitake mushrooms, stemmed and thinly sliced
1-1/2 lbs. baby bok choy
2 cups snow peas
2 tbsp. soy sauce
1/2 tsp. white pepper
Chili oil (optional garnish)

Prep: 30 minutes, Cook: 1 hour 30 minutes, Serves: 6  

1. To prepare wontons, layer a baking sheet with wax paper; set aside. Mix together all ingredients except wrappers in a medium bowl.

2. Place 1 wonton wrapper on work surface, then place 1 tsp. filling in the center. Brush all edges with water. Lift opposite corners together to form a triangle to seal in filling. Make sure all edges are secure. Wet the opposite corners of wrapper and overlap one on top of the other and press corners together. Place wontons on baking sheet.

3. Place ribs, chicken, ginger, garlic and onion in a large stockpot and add water to cover. Bring to a boil, then reduce heat and simmer for 1 hour. Skim foam off stock and discard. Strain broth and discard solids. Reserve ribs and chicken for another use.

4. Return broth to pot and bring to a boil. Add wontons and cook for 3 minutes. Add mushrooms, bok choy, peas, soy sauce and pepper.

5. Pour into bowls, then garnish with chili oil, if you like.

Nutritional Information:
287 calories, 16 g protein, 11 g total fat (3 g sat.), 32 g carbohydrate, 5 g fiber, 3 g sugar, 41 mg cholesterol, 833 mg sodium, 7 points


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