I crave this soup all the time, even during the summer. It is warm and hearty without being too heavy. I think that anybody could appreciate this soup, even if they aren't normally a fan of Asian cuisine.
It is also a very healthy thing to eat. Homemade chicken stock has a long list of health benefits, the most important of which being that it boosts your immune system. It also helps to reduce cellulite if eaten regularly, and that is all I need to hear!
Ginger root is well known as a remedy for travel sickness, nausea and indigestion and is used for wind, colic, irritable bowel, loss of appetite, chills, cold, flu, poor circulation, menstrual cramps, dyspepsia (bloating, heartburn, flatulence), indigestion and gastrointestinal problems such as gas and stomach cramps.
Ginger combats heartburn, which is good, because garlic, although insanely healthy, can cause it...
Garlic is one of the earth's greatest health tonics and does indeed have scientifically-proven medicinal properties. It is a natural antibiotic and is useful in treating everything from allergies to tonsillitis. Garlic contains many sulfur compounds which detoxify the body, boost the immune system, lower blood pressure and improve circulation. Garlic has also demonstrated anti-cancer, antibacterial, anti-fungal and anti-oxidant effects.
All of my information on ginger root and garlic come from herbwisdom.com. I love this site and have been using it for years! Check it out (when you are done making your wonton soup ofcorse).
If you try this recipe, you will be surprised at how easy it is to make! It is a little tedious, but it is also hard to mess up. That fact is what makes it a great recipe to make if you and your friends like to cook together. Have them over for a wonton-making party! They are so fun to make, and this recipe can be easily cut in half, doubled, tripled, or more depending on how many servings you are making.
Yield: 2-3 servings (25-30 wontons)
- 8 oz. ground pork
- 1 small shallot
- 1 1/2 teaspoon grated ginger root
- 2 large clove garlic
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon corn starch
- 1 teaspoon black pepper
- 1 package wonton wraps (I use the small, square-shaped wraps found in the produce section)
- 2 tablespoons water
- 3 cups chicken stock
- 3 cups fresh water
- 4 large cloves garlic
- 5 1/4" slices ginger root (peel-on, if you wish)
- 1 habanero pepper
- 2 tablespoon soy sauce
- 4 green onions, + 2 more for garnish
- cilantro for garnish
To a mixing bowl, add all wonton ingredients excluding wraps and the 2 tablespoons water. Mix well to combine.
You could do this step on a cutting board, but I prefer to lay down a piece of parchment paper to work on. Place wonton wraps in a damp (not wet) cloth to prevent them from drying out and set aside. Add water to a small bowl or shot glass so you can dip your fingers in it to seal the wontons.
Take a wonton wrap and lay it down on your work surface. Wet the tip of your finger and wet two sides of the wrap. Add a teaspoon-1.5 teaspoons of your pork mixture to the center. Fold wrap in half and press the two sides together, trying to trap little air inside the wonton. Next, with your finger again, wet the two bottom corners of the wrap, and pull the, to stick one on top of the other. Imagine the wonton is moving to cross it's legs. Set aside, and repeat until the pork is all gone.
Take a moment to bask in the beauty of your wontons!
To a large pot, add chicken stock and water, ginger, soy sauce, garlic, and 4 of the green onions with the very base chopped off. Cut the top off of the habanero and remove seeds for a less spicy result. I leave the seeds in, personally. Allow mixture to simmer for 15 minutes.
Once 15 minutes has passed, remove onions, habanero, ginger, and garlic from the pot and discard. Bring stock to a boil. Add in wontons carefully, and allow to boil for 5-8 minutes. If you boil your wontons for too long, they will fall apart and you will be left with wonton wrappers and pork meatballs. Although, I have made this mistake, and it tastes just as wonderful.
While your wontons are boiling, chop your cilantro and left over onions.
Serve in warmed bowls with a side of soy sauce, cilantro, green onions, and Sriracha.
Here is a pin-able photo for Pinterest (below)!