Won Ton Soup

Won Ton Soup

Yield: Makes 4 servings


  • 1 cup cooked beef crumbles
  • 2 scallions, finely chopped
  • 1 garlic clove, minced
  • 12-16 wonton wrappers
  • 5 cups chicken broth
  • 1½ cups bok choy, thinly sliced
  • 1 medium carrot, peeled and shredded
  • ½ tsp. sesame oil


  1. Combine first 3 ingredients in a medium bowl. Mix well.
  2. Arrange wontons on a flat surface. Spoon 2 tsp. of filling onto the center of each one.
  3. Moisten the noodle edges and pull up the corners of the wontons to create individual purses. Pinch the edges together to seal making sure there are no air pockets.
  4. Put a medium pot of water on the stove to boil.
  5. Combine remaining 4 ingredients in a medium saucepan. Cover the pan and bring the broth to a low boil. Reduce the heat and simmer the mixture for 2-3 minutes, until the bok choy is tender, then turn off the heat.
  6. Add 1 tsp. of salt to the boiling pot of water in Step 4. Then use a slotted spoon to carefully drop in the wontons. Keep the water at a low boil for 6-7 minutes, until the filling is cooked. With the slotted spoon, carefully lift the wontons from the water and place several in each of 4 soup bowls.
  7. Quickly reheat the chicken broth and ladle some over the wontons in each bowl.
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