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Fried wonton soup
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Fried hot tofu wonton soup

This super delicious and filling soup is made with fried wontons filled with hot tofu mix, noodles, bok choy. and a clear broth. An absolute comfort food.
Course Main Course, Soup
Cuisine Chinese
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 667kcal

Ingredients

Ingredients for fried wontons

  • 20 wonton wrappers You may also use spring roll wrappers for crispier wontons.
  • 1 cup firm tofu scrambled
  • 2-3 finely chopped Thai red chillies
  • 1/4 cup finely chopped spring onion keep white and green part separate
  • 4-5 finely chopped garlic cloves
  • 1/4 teaspoon black pepper powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • Salt as per taste
  • 1 tbsp vegetable oil
  • Oil for frying wontons

Ingredients for broth

  • 1 litre vegetable stock
  • 1 inch ginger piece crushed
  • 4-5 garlic cloves crushed
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tbsp chilli oil if you don't have chilli oil, use red chilli sauce
  • Salt as per taste

Other ingredients

  • 10-12 bok choy stalks if you couldn't find bok choy, use spinach
  • 100 gms noodles you can use any type of your choice

Instructions

Making fried wontons

  • In a pan heat some oil and add chopped garlic to it. Saute for a few seconds and then add spring onion white part and saute for another minute.
  • Next add in the red chillies and saute for around 30 seconds before adding tofu. Mix and cook for 5-7 minutes or till tofu looses most of it's moisture.
  • Now add the spring onion greens, salt and black pepper. Allow to cook for 1-2 minutes. Switch off the gas and allow the mixture to reach room temperature.
  • Take the first wonton wrap and put around 1.5 teaspoons of mixture at the center. Wet the edges of the wonton wrapper with some water/ water-flour paste. Pull two adjacent corners of the sheet and bring to the center. Pinch to join. Now seal the edges by pressing them together to form a triangular shape. Bring the bottom two sides of the triangle to the center and pinch to press. In case of any confusion, please refer the photo above. You may also make any shape of your choice. Similarly make all the wontons and keep aside.
  • Heat oil in a pot and deep fry the wontons. Take them out on a large strainer, it helps them to remain crispier.

Making broth

  • In a pot add vegetable stock, crushed ginger, garlic and allow to boil for around 10-12 minutes.
  • After that, add in the soy sauce, vinegar, chili oil/ sauce, salt and boil for another 10 minutes. Remove the pieces of ginger & garlic from the broth.
  • Now add the bok choy leaves to this broth, blanch for around 1-2 minutes and take out on a plate. Keep the leaves aside.
  • In the same broth add noodles and boil till they are cooked. Take the boiled noodles out on a plate.
  • At this stage, if you feel the broth has reduced a lot, you may add more stalk. Taste and adjust the seasoning and allow it to boil for another 5-6 minutes.

Serving the soup.

  • In a soup bowl put some noodles and 2-3 blanched bok choy leaves. Pour some broth on top. Garnish with chopped chillies/ chilli oil and spring onions. Just before serving put some fried wontons in the bowl. You may also serve the fried wontons on side with the soup if you want them to remain crunchy.
  • Enjoy your warm, comforting fried wonton soup.

Notes

For a healthier version of this soup, you may also boil the wontons in the same broth instead of frying. However, in that case, use wonton wrappers only not the spring roll wrappers.

Nutrition

Calories: 667kcal | Carbohydrates: 91g | Protein: 45g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 1839mg | Potassium: 5429mg | Fiber: 23g | Sugar: 26g | Vitamin A: 93908IU | Vitamin C: 952mg | Calcium: 2321mg | Iron: 19mg