Subgum Wonton Soup (Wor Wonton Soup)
Subgum wonton soup is a loaded Chinese takeout-style soup made with pork wontons, shrimp, chicken, vegetables, and a savory broth. Also called Wor Wonton Soup, it is heartier than regular wonton soup and filling enough for dinner. Use homemade wontons or frozen wontons, then add your favorite cooked meats and vegetables.
Servings: 6
Calories: 501kcal
Equipment
- 6 qt Stainless Steel Dutch Oven
Ingredients
For Pork Filled Wonton Dumplings
- 1 cup pork ground
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 green onion sliced
- 2 tablespoon Chinese hot mustard
- 24 wonton wrappers defrosted
- 1 egg white or water
For The Subgum Wonton Soup
- 8 cup chicken broth
- 2 teaspoon ginger grated
- 2 cloves garlic minced
- 1 tablespoon dried Seaweed optional, shredded. Furikake sprinkle is a great substitute.
- 1 tablespoon soy sauce
- 4 oz spinach Fresh, leaves - or one Baby bok choy, cut into chunks
- 1 medium carrot sliced thin on the diagonal
- 2 oz mushrooms sliced
- 4 oz broccoli just sprigs of florets
- 4 oz snow peas whole
Garnishes
- 4 oz pork sliced, previously cooked
- 4 oz shrimp whole, previously cooked
- 4 oz chicken sliced, previously cooked
Instructions
Make Pork Filled Wonton Dumplings
- Place the ground pork in a medium size mixing bowl. Add the soy sauce, salt, one sliced green onion, and the hot Chinese mustard, and mix until combined.1 cup pork, 1 tablespoon soy sauce, 1 teaspoon salt, 1 green onion, 2 tablespoon Chinese hot mustard
- Place the wonton on a work surface and brush the edges with either the egg white or warm water.24 wonton wrappers, 1 egg white
- Place a teaspoon of the ground pork filling in the center of each small square wonton wrapper.
- Fold over one corner to the opposite corner and press down on the edges to seal with the egg white or water.
- Bring the two points of the long end of the triangular dumpling together and join with a little egg white or water.
Make the Subgum Wonton Soup
- Bring the chicken broth, grated ginger, minced garlic, chopped dried seaweed, and soy sauce to a boil while the filled wonton dumplings rest.8 cup chicken broth, 2 teaspoon ginger, 2 cloves garlic, 1 tablespoon dried Seaweed, 1 tablespoon soy sauce
- Add the wonton dumplings to the soup pot, reduce to medium heat, and cook until the wonton dumplings float to the surface, about 3 to 4 minutes.
- Add the spinach or bok choy, sliced carrots, sliced mushrooms, broccoli florets or snow peas, and cook for 2 minutes.4 oz spinach, 1 medium carrot, 4 oz broccoli, 2 oz mushrooms, 4 oz snow peas
- Add any additional previously cooked meats such as shrimps, sliced short ribs, sliced pork chop, slices of leftover chicken, and even egg pancake or tofu.4 oz pork, 4 oz shrimp, 4 oz chicken
- Remove from heat and let sit for 5 minutes before serving so that the pre cooked meats warm up. Serve with fresh steamed rice, and enjoy!
Notes
- Seal the wontons well: Press out extra air and seal the edges firmly so the filling stays inside.
- Use a gentle boil: Hard boiling can break delicate wontons and make the broth cloudy.
- Add vegetables by texture: Firmer vegetables can go in first, while tender greens only need a short cook time.
- Add cooked meats last: Shrimp, chicken, pork, and tofu only need to warm through at the end.
- Taste before serving: Add a little more soy sauce, salt, sesame oil, or chili oil after the soup comes off the heat.
Nutrition
Calories: 501kcal | Carbohydrates: 37g | Protein: 39g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 140mg | Sodium: 3341mg | Potassium: 1012mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5756IU | Vitamin C: 54mg | Calcium: 143mg | Iron: 5mg
