This easy Mushroom Wonton Soup recipe is hearty, savory and delicious made with crunch beech brown mushroom and wontons. Instead of adding vegetables to your wonton soup, another healthy alternative are mushrooms.
I know some people hate mushroom but before you say you don’t like it, try it first. Beech brown mushroom are decadent and has a firmer flesh than regular white mushroom. When cooking with mushroom, don’t over soak it in soup. Mushrooms are not good when mushy or soggy. Add the mushroom just before serving.
This easy Mushroom Wonton Soup recipe is one of my comfort food during chilly days. Not really. As Asian, it doesn’t really matter if it’s winter or summer. We cook soup even though it’s sweltering heat outside. We love soup and we love it hot!
Enoki mushroom will also work well with this soup. Again, add it when ready to serve.
Use chicken broth or combine it with pork broth. When broth is ready, use a strainer if you prefer a clear soup. But if you are like me, I don’t like wasting healthy spices like garlic, onion and ginger that were used to flavor the broth. Regardless, the broth will still be flavorful.
What type of mushrooms to use in wonton soup?
Beech brown mushrooms and enoki mushrooms are great to use when making wonton soup.
If you have used other types of mushroom, please feel free to leave a comment.
How to prepare the beech brown mushroom?
The mushroom and stem are cut off the cluster about 1/4 way down the stem. The mushroom cap can easily break off from the stem so be gentle when handling it. Wash the mushroom thoroughly before adding it to your soup to get rid of dirt.
Can you keep leftover mushrooms in the fridge?
Fresh mushrooms will stay fresh for more than a week if kept in a protective bag that came with it.
How to keep mushrooms crisp when added to soup?
Mushrooms will easily absorb broth if left in the soup for a while. To avoid soggy mushrooms, remove it from the soup if not serving right away or add the mushrooms in the soup before serving.
Can I use torn wonton wrappers?
Yes, you may. Add a drop of water in the torn area and overlap the wonton pieces. Press the overlapped pieces to attach it together.
Can I keep leftover wonton wrappers in the freezer?
Yes. Make sure to keep it in an air-tight container, bag or food saver.
Can I keep uncooked wontons in the freezer?
Yes, as long as you seal it in an air-tight bag or food saver. It will stay good for a month.
How to Make this Easy Mushroom Wonton Soup
- 1/2 pound minced pork
- ½ cup shrimp peeled, deveined & minced
- 3 water chestnuts minced
- 1 teaspoon sesame oil
- 1 tablespoon Shao Hsing rice cooking wine
- 3/4 tablespoon soy sauce
- 1/4 teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons carrot finely diced
- 3 tablespoons green onion chopped
- 1 egg white
- 1 tablespoon corn starch
- 18 wonton wrappers
- 5 cups chicken broth
- 2 garlic cloves julienned
- 1 teaspoon ginger julienned
- 2 teaspoons onion chopped
- 1½ tablespoons light soy sauce
- 1½ tablespoons rice cooking wine
- ½ teaspoon sesame oil
- 18 wontons
- 2 tablespoons green onions chopped
- Salt to taste
- 3 cups beech brown mushroom
- 3 hardboiled eggs peeled and cut in half
- 1 stalk green onions chopped
- In a large bowl, combine pork, shrimp, egg white, green onion, water chestnut, carrots, Shao Hsing rice cooking wine, soy sauce, sesame oil, salt and ground black pepper.
- Mix well and add cornstarch to the mixture. Continue mixing.
- Cover mixture with saran wrap and refrigerate for an hour.
Take a wonton wrapper and place it on your palm. Put a spoonful of mixture in the center of the wrapper. Use your other hand and gather up the four corners of the wrapper forming like a star.
Use chicken broth or boil chicken with bones. You can also combine chicken and pork broth.
- Boil ½ to whole chicken with 6 cups of water. The more bones the tastier your soup will be.
- Bring it to boil. Reduce heat and simmer for an hour.
- Add onion, garlic and ginger, soy sauce, rice wine and sesame oil.
- When done, if you prefer a clear soup then strain the broth.
- Place back the strained broth in the pot. Again, bring it to boil over medium heat.
- Drop wonton and cook for 4-5 minutes. Remove and transfer the cooked wonton in a bowl if not eating right away or it will get soggy.
- If serving right away, 2 minutes before wonton is cooked, add brown mushroom. Cook for 2 minutes.
- Season with salt and pepper if needed.
Garnish with chopped green onions and hard boiled egg before serving. Enjoy!