It’s true almost any kind of homemade soup is good with me.
I have always been a soup girl.
I have a vivid memory of enjoying a can of Campbell’s Wonton Soup with my friend Lisa in the sixth grade, funny she remembered it too and wrote about it to me once. I don’t even think they make it anymore, but if I saw it I would want it just for the memories to come flooding back.
For years now, I have made soup.
I’m planning on sharing some of my favorites.
The first one is…
my easy version of wonton soup
Inside out Wonton Soup
(I’ve made the won tons before and they are yummy, but most of the time I don’t plan ahead
and want it NOW, so here is the way to make it fast)
This soup takes about usually under 25 minutes to make
Inside-Out Wonton Soup
- 1 lb. ground pork until cooked
- ¼ teaspoon grated fresh ginger or dry ginger
- 2 diced scallions diced
- ½ head napa cabbage chopped finely
- 2T soy sauce
- ¼ teaspoon sesame oil
- 6 cups chicken broth
- *optional 2 carrots, grated
- Saute pork in 4-quart pot until cooked over medium heat.
- Add ginger, scallions, cabbage, add in soy sauce and sesame oil.
- Then pour in chicken broth.
- You can use wonton wrappers or fettuccine noodles for this soup.
- Wonton noodles are thinner and light in texture. Fettuccine noodles are thicker and more substantial for serving this soup as a meal.
- Cut ½ a package of wonton noodles in strips ½ " wide or use 1 pound fettuccine noodles
- Add which you prefer to pot and cook on medium for 5 more minutes for wonton noodles, or 9 minutes for fettuccine noodles and then serve.
Very simple and delicious
since it looks like the wontons opened and the filling spilled out,
I call it Inside-out Wonton Soup.