Made by Genevieve Ko. Photo by Linda Xiao for The New York Times. Food Stylist: Sue Li. Prop Stylist: Megan Hedgpeth.
This dish inspired by Genevieve Ko's recipe for wonton soup from NYT Cooking has all the necessary components for a warm meal, but with very few ingredients. Spice up or spice down the dish as you desire for that perfect bite, or slurp!
Tags: Soup, Asian
List of Ingredients
Servings: 4
Salt (to taste)
1 tsp. fish sauce
1 tsp. ginger (finely chopped)
2 qt. Chicken Stock
8 oz. wonton noodles (optional)
20 fresh or frozen wontons (about 5 per serving, scale up or down as desired)
1 scallion (thinly sliced>
Optional Flavor Enhancers
Add these at the end of your dish for more flavor!
Soy sauce
Black/Red vinegar
Chili oil
Chili crisps
Cooking Instructions
Place the chicken stock into a pot and bring to a boil.
When brought to a boil, add in the fish sauce and finely chopped ginger.
While boiling, add in wonton noodles (if needed), or add fresh/frozen wontons and bring to a simmer.
Simmer on low for 8-10 minutes, or until wontons float to top.
Place into a bowl, top with thinly sliced scallions and enjoy!
Want to do more with this soup? Here's another version of wonton soup made by YouTube creator, Seonkyoung Longest.
One of the best soups I've had. Super simple and full of flavor!
