Seafood Wonton Soup

This was a frequent after-school snack in my home when I was growing up. It was meant to tide you over until a latish dinner (8:00 p.m.).  You can cook everything together in the same pot, but it will make the soup cloudy.  Therefore, I recommend boiling the noodles and wontons separately, draining them and then adding the other ingredients.


  • 1/4 cup canned bamboo shoots
  • ½ pound large peeled raw shrimp
  • ½ tsp salt
  • 1 tsp cornstarch
  • 1 tsp sherry
  • 1 tsp minced ginger
  • 20 wonton wrappers


  • ¼ cup canned sliced bamboo shoots
  • 2 dried shitake mushrooms, soaked in boiling water for 15 minutes and sliced
  • 1 tsp minced ginger
  • Six cups chicken broth
  • 1 baby bok choy bunch, quartered lengthwise
  • ½ pound boneless fish fillet, cut into 1/2 thick slices
  • Chopped green onion
  • Sesame oil
  • Soy sauce


  • 8 oz thin Chinese egg noodles or coiled vermicelli noodles 

Make wontons filling:  Put ¼ cup bamboo shoots in the food processor and coarsely chop them.  Reserve 4 whole shrimp for the broth.  Add the remaining shrimp, salt, cornstarch sherry and ginger to the food processor and process into a chunky paste.

Wrap wontons: Pour water into a small custard dish or mug. Take a wonton wrapper and put about 1 scant teaspoon of shrimp filling in the middle.  Dip your finger in the water and run it along two adjacent sides of the wonton wrapper to moisten it.  Take the corner of the wrapper that is dry  on both sides and bring it to the opposite corner, folding wrapper closed into a triangle and seal.  Take the two narrow points and bring them together, sealed with a dab of water (see photo above).  Repeat with remaining wrappers.  Put the wontons on a tray or platter and cover them with a damp cloth.

Cut up bok choy, mushrooms, mince ginger, slice fish fillet and chop green onion.

Put a medium saucepan and large pasta pot on the stove.  Put broth, bamboo shoots, mushrooms and minced ginger in the saucepan.  Fill the pasta pot with a large quantity of water sufficient to boil the noodles.  Bring both to a boil.  When broth comes to a boil, turn down the heat and let it simmer while you are boiling the noodles and wontons.  When water comes to a boil, add noodles.  Cook for the period of time indicated on the package, and then scoop them out with a wide strainer or pasta server.  Let them drain and then apportion the noodles between four large bowls.  Add the wontons to the noodle pot.  Cook them, stirring them occasionally, for about three minutes or until they float to the top and the wrappers become partially translucent.  Scoop them out with a slotted spoon and divide them among two of the bowls, on top of the noodles. 

While the wontons are cooking, add bok choy, four shrimp and fish to the broth.  After you have finished cooking the wontons and putting them in the bowls, scoop out the shrimp, fish, bok choy, mushrooms and bamboo shoots from the broth, using a slotted spoon.  Evenly distribute these between the four bowls.  Squirt a little sesame in each bowl.  Pour the hot broth over noodles, wonton and seafood in each bowl.  Sprinkle with green onions.  Serve with soy sauce and chili sauce for diners to add to their taste.  Makes 4 servings.

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One Response to “Seafood Wonton Soup”

  1. Michael Says:

    looks so yummy!
    check out my food blog and tell me what you think:


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