Home > Fakeaway recipes > Pork and prawn wonton soup

Pork and prawn wonton soup

Name: Pork and prawn wonton soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4 people
Cuisine: Chinese recipes
Ingredients: 500ml vegetable stock; ½ small Chinese leaf lettuce (about 100g), cut into 1cm slices; 4 dried (and soaked for 10 minutes) or fresh shiitake mushrooms, sliced; 1-2 tbsp each light soy sauce and rice vinegar, to taste; 1 tsp toasted sesame oil, to taste; 2 spring onions, finely sliced; For the wontons; 150g pork, minced; 150g medium prawns, shelled, de-veined and finely chopped; 1 large spring onion, finely chopped; 1.5cm piece fresh ginger, grated; 1 tbsp light soy sauce; 1 tbsp rice wine; 1 tsp sesame oil; 2 tsp cornflour; 16 wonton wrappers

Published: 31 Jan 08
Updated: 18 Mar 24

This healthy Chinese pork and wonton soup makes a wonderful starter or light meal.

Easy
February 2008

Test kitchen approved

Serves 4 people
Ready in 30 minutes

This healthy Chinese pork and wonton soup makes a wonderful starter or light meal.

Nutrition: per serving

Calories: 172kcals
Fat: 4.1g (0.8g saturated)
Protein: 18.6g
Carbohydrates: 16.1g (1.8g)
Salt: 1.5g

Save recipe

Save

Save recipe Print

Rate

Ingredients

500ml vegetable stock
½ small Chinese leaf lettuce (about 100g), cut into 1cm slices
4 dried (and soaked for 10 minutes) or fresh shiitake mushrooms, sliced
1-2 tbsp each light soy sauce and rice vinegar, to taste
1 tsp toasted sesame oil, to taste
2 spring onions, finely sliced

For the wontons

150g pork, minced
150g medium prawns, shelled, de-veined and finely chopped
1 large spring onion, finely chopped
1.5cm piece fresh ginger, grated
1 tbsp light soy sauce
1 tbsp rice wine
1 tsp sesame oil
2 tsp cornflour
16 wonton wrappers

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Mix all the wonton filling ingredients in a bowl. Put 1 teaspoon of filling in the centre of each wonton wrapper. Brush a little water along the edges of each wrapper, then gather the corners into the centre and twist to form small, sealed dumpling parcels.
Pour the stock and 500ml boiling water into a large pan and bring to the boil. Add the dumplings, 1 at a time, and cook for 5 minutes, until they expand and float to the surface.
Add the Chinese leaf and cook for 2-3 minutes, then add the shiitake mushrooms. Season the broth to taste using the light soy sauce, rice vinegar, toasted sesame oil and a pinch of ground white pepper.