Wonton Soup is my alltime favorite soup in Chinese cuisine, but too often when I order takeout, I get bland wontons in even blander broth That all changes with this easy and accessible recipe which transports you to the finest of Chinese establishments Take it from a Jewish boy who knows his Chinese food and grew up eating it every Sunday nightMy favorite version of wonton soup—the version that's good enough to eat like a meal and not just an MSG headacheinducing appetizer, is the rich, shrimp and pork version served in Hong Kong The broth, a far cry from the salty, onedimensional versions I had as a kid, is made with chicken and pork, with a rich body and a faint aroma of the sea The wontons are stuffed fuller than mostCantonese wor wonton soup from Martin Yan's Feast The Best of Yan Can Cook by Martin Yan Are you sure you want to delete this recipe from your Bookshelf?
Try It Sunrise Chinese Restaurant S Wor Wonton Soup Sacramento Magazine
