Recipe

Wonton Soup

You’ll love this. No fighting over the wontons. There’s plenty . . . nine for each person if you’re serving four, but who’s counting?

Wonton Soup

Ingredients

  • 8 ounces shrimp, peeled, deveined, and finely chopped
  • 4 ounces lean ground pork
  • 1 cup finely sliced green onion, white and green parts, plus
  • 1 tablespoon minced green
  • parts
  • 1/2 teaspoon honey
  • 1 tablespoon plus 1/2 teaspoon
  • peeled and minced fresh ginger
  • 1 tablespoon plus 1/2 teaspoon minced garlic
  • 3 1/2 tablespoons soy sauce
  • 1 tablespoon plus 1 teaspoon toasted sesame oil
  • 1 tablespoon plus 1 teaspoon rice vinegar
  • 1/2 teaspoon salt
  • 36 wonton wrappers
  • 14 cups chicken stock or canned low-sodium chicken broth
  • 8 ounces shiitake mushrooms, stemmed and thinly sliced
  • 4 cups shredded Napa cabbage
  • 2 cups snow peas or sugar snap peas, tips and string removed, halved on the diagonal
  • 2 cups grated carrot
  • 1/4 teaspoon crushed red pepper

Directions