Tag: chinese soup recipe

Instant Pot Wonton Soup

Instant Pot Wonton soup is full of rich broth, tantalizing seasonings and meaty morsels that burst with heavenly sensations. The trick to a good wonton soup is being very careful folding the wonton itself. I grew up making these, this my preferred method. It works, is easy to do and produces a constant result. If you are making a lot, call in the troops and show them this video… my family loves to stand around our kitchen island talking and making these. When everyone pitches in to the meal, it just tastes that much better.

Watch the video and follow the instructions below to be on your way to having this wonderful Wonton soup at the ready. Like and share this or any of the videos you may ind interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Please leave a comment and let us know if your family enjoyed it this or any of my recipes. Thanks and return again soon, as I am steadily pushing to find ways to showcase food that meets a standard of quality, that you can trust every time for your meal planning.

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Ingredients

Place the chicken broth, sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil into the Instant pot. Then cover with the lid. Pressure cook on high for 10 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the green onions & ginger.

Place all the meat wonton mixtures in a bowl and mix well.

Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper.

Wet (water) around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton).

Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used.

The recipe should yield ~35-40 wontons.

Press the sauté button on high and bring it to a boil. Add 15-18 wontons to the pot. 

Cook for 4-6 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches. Season the broth with salt and pepper.

Garnish with chopped green onions. Serve & enjoy!

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Instant Pot Wonton Soup

Quick and easy Instant Pot Wonton Soup that is perfect every time.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Asian, Chinese
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

Broth

  • 8 cups unsalted chicken stock/broth
  • 1 tbsp shaoxing cooking wine substitute with dry sherry
  • 2 tsp sesame oil
  • ½ tsp salt
  • ½ tsp white pepper
  • 2 green onion
  • 1 ½" ginger

Meat Mixture

  • 1 lb ground pork
  • 1 tbsp ginger grated
  • 2 garlic cloves grated
  • 2 green onion finely chopped
  • 2 tbsp soy sauce
  • 2 tbsp shaoxing wine substitute with dry sherry
  • 2 tbsp sesame oil
  • 1 tsp granulated sugar
  • ½ tsp salt
  • ½ tsp white pepper

35-40 Wonton wrappers

    Garnish with chopped green onions

      Instructions
       

      Broth

      • Place the chicken broth, sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil into the Instant pot. Then cover with the lid.
      • Pressure cook on high for 10 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the green onions & ginger.

      Wontons

      • Place all the meat wonton mixtures in a bowl and mix well.
      • Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper. Wet (water) around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton). Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used. The recipe should yield ~35-40 wontons.

      Cooking the wontons

      • Press the sauté button on high and bring it to a boil. Add 15-18 wontons to the pot. Cook for 4-6 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches. Season the broth with salt and pepper.

      Garnish with chopped green onions. Serve & enjoy!

        Video

        Keyword best pressure cook wonton soup recipe, instant pot chinese soup recipe, instant pot easy wonton soup recipe, instant pot wonton soup
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        More Asian Recipes

        EatFoodlicious1 Comment

        Hot and Sour Shrimp Soup

        Rich and savory Hot and Sour Shrimp Soup is a melody of ingredients that can be served as a side or main entree. Perfect for lunch or dinner and on any occasion. This recipe and method of preparation will bring a coveted dish to your table. To describe the slight crunch of the mushrooms and bamboo that harmoniously add texture to the appetite quenching broth would not do justice to how satisfying this dish really is. Follow these instructions and stick to the recipe for tender large shrimp that will burst with sweetness as the egg particles create a creamy consistency that will solidify this soup as a balanced pleasing meal on your menu of home cooked dishes.

        When it comes to hot and sour soup, I prefer my soup to be “fully” loaded with meat (shrimp, chicken or pork), tofu, mushrooms, bamboo, dried wood ear mushrooms and eggs. You can add other vegetables to the soup but recognize cook times and flavors may vary. As with most dishes the garnish sets the visual tone and creates a fresh appeal. Simply top this dish with fresh chopped green onions and white pepper prior to serving. The crisp onions and spice of the pepper will stew to a perfume of delightful invitation as the symphony of herbal tones and chicken broth cascade from the serving dish.

        This recipe is one of my personal favorites! Hot and sour soup reminds me of going out for dinner with my family and celebrating special occasions during my youth. I have worked for several years to try and recreate my best experiences of this dish in my own home. I believe this recipe is of a quality worthy of sharing and highly recommend you give it a try. Congregate with your friends and family over a nice hot bowl of soup for your next foodlicious experience. Remember to return to a boil prior to adding additional ingredients and serve this soup fresh off the stove. Watch the video and check out the instructions prior to preparation and you will achieve a classic fully loaded home cooked Hot and Sour soup full of tender mushrooms and juicy shrimp.

        Bamboo, fresh shiitake mushrooms and dried wood ear mushrooms.

        Extra large shrimp, homemade chicken broth (or carton of your favorite is fine), eggs and tofu.

        Seasonings

        Cut the tofu.

        Bring to a high simmer and add the vegetables.

        Add shrimp.

        Add eggs.

        Delicious hot and sour soup!

        Hot & Sour Shrimp Soup

        4.50 from 2 votes
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        Calories

        Ingredients
          

        • 8 cups chicken broth low-sodium
        • 8 oz extra large shrimp ½ lb
        • 7 oz tofu sliced
        • 5 oz bamboo sliced
        • 5 oz fresh shiitake mushrooms you can substitute with any mushroom
        • 2 eggs beaten
        • 1 cup dried shredded wood ear mushroom
        • ⅓ cup white vinegar +/- adjust to your liking
        • 2 tbsp light soy sauce
        • 2 tsp dark soy sauce
        • 2 tsp white pepper
        • 1 tsp sesame oil
        • ¼ cup cornstarch
        • ¼ cup water

        Instructions
         

        • Cut tofu into small rectangular shapes. Set aside.
        • In a small bowl: place the dried shredded wood ear mushroom and hot water. Soak for 10 minutes. Then rinse to clean the mushrooms at least twice.
        • In a medium size pot: pour in the chicken broth and turn heat to medium-high..
        • Add both soy sauce, vinegar, white pepper and sesame oil; bring to a boil.
        • Add bamboo, wood ears and shiitake mushrooms; stir and return to a boil.
        • In a small bowl: mix cornstarch and water. Then add the cornstarch mixture to the boiling pot and stir.
        • Add tofu and shrimp; stir a few times; reduce heat to low-medium.
        • Slowly pour the lightly beaten eggs into the soup as you gently swirl using chopsticks/fork. Recommend watch video once for reference.
        • Remove the pot from the stove and place soup in bowl(s).

        Top with fresh chopped green onions and white pepper.

          Serve immediately and enjoy!

            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            EatFoodliciousLeave a comment

            Egg Drop Soup

            Fresh, hot, smooth, savory Egg Drop Soup will warm your tummy and the kitchen during these cooler days of fall. This easy to follow recipe will pull back the curtain of a Chinese restaurant staple. This meal can be made when you are in a pinch as you likely already have most of the ingredients in your kitchen. Items such as; eggs, chicken broth, salt, sesame oil and white pepper when topped with green onion combine to make a thick yet satisfying dish Watch the video to see how simple and easy this succulent soul warming soup is to make.

            The kids, spouse, family and friends will approve of this soup as a light lunch or a side. If you have a large family, I recommend doubling or tripling the ingredients to keep everyone well fed.

            Ingredients: chicken broth, salt, sesame oil, eggs and white pepper.

            Slowly add eggs into the pot.

            Gently stir the eggs.

            Add fresh green onions and white pepper (optional but recommend).

            Egg Drop Soup

            5 from 1 vote
            Print Recipe Pin Recipe
            Prep Time 5 minutes
            Cook Time 10 minutes
            Total Time 15 minutes
            Course Appetizer, Soup
            Cuisine Asian, Chinese
            Servings 4
            Calories

            Ingredients
              

            • 4 cups chicken broth unsalted but you can use regular
            • 4 eggs light beaten
            • 1 tsp sesame oil
            • 1 tsp salt
            • pinch white pepper
            • 1 cup water
            • 1 tbsp cornstarch

            Instructions
             

            • Pour the broth into a medium size pot. Cook on high heat.
            • Add sesame oil, salt and pepper. Bring it to a boil.
            • In a small bowl, add water and cornstarch, whisk. Slowly pour the cornstarch mix in the pot. Reduce the heat to medium.
            • Slowly pour the lightly beaten eggs into the pot (they should spread out like a long string). Gently stir the soup into a circle. Remove the pot from the heat.
            • Add chopped green onion and white pepper (optional).

            Serve immediately and enjoy!

              Keyword best egg drop soup recipe, Easy egg drop soup, homemade egg drop soup
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              EatFoodlicious1 Comment