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Many people all around the globe love wonton soup, a traditional Chinese soup. The delicate and airy meal is aptly named “wonton” (meaning “swallowing clouds” in Cantonese), which is the correct translation. Soup like this has been around for a long time, and it all started in Northern China during the Tang Dynasty. Whether as an appetiser or a main course, wonton soup is a common culinary choice.
It is common practice to serve this flavorful Wonton Soup with a variety of sides to enhance its taste. Traditional accompaniments often include steaming white rice, which pairs well with the soup and also serves as a vessel for the flavorful broth. Vegetables like bok choy or Chinese broccoli, whether steamed or stir-fried, make a healthy and flavorful side dish. Those looking for a heartier dish can enjoy the soup with a side of spring rolls or crispy fried noodles for a delightful combination of flavors and textures.
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Recipe for Wonton Soup:
One package of wonton wrappers (30 total)
When making the wonton filling:
Pulled pork, 8 oz.
Two finely chopped green onions
1/3 cup of soy sauce
teaspoon of sesame oil
one and a half teaspoons of cornstarch
1/4 teaspoon of ginger, finely grated
As for the stock:
8 quarts of chicken stock
Two cloves of whole garlic
teaspoon of sesame oil
Two quarter-inch-thick pieces of ginger
1/3 cup of soy sauce
slices of one or two green onions