Instant Pot Wonton Soup
"Wonton Soup is my all-time favorite soup in Chinese cuisine, but too often when I order take-out, 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 night...."
INGREDIENTS
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1 lb of chicken tenders/thighs, sliced into thin strips about 1/4″ long (optional, but I love this in my wonton soup)
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6 cups of low sodium chicken broth
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1/2 tsp of garlic powder (NOT the same as garlic salt)
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1/2 tbsp of squeeze or minced ginger (you can add another 1/2 tbsp if you want a stronger flavor of ginger in the broth)
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2 tbsp of Shaoxing (Shaohsing) rice wine (or cooking sherry if you cannot find, but I do suggest using this as it can be found in many major or international markets and online)
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2 tbsp of low-sodium soy sauce
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2 tsp of sesame oil
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2 tsp of seasoned salt
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1 tsp of sugar
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1 tsp of turmeric
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5-8 oz bag of baby spinach
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The remaining 2/3rds of the bunch of scallions, sliced
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Chow mein noodles, for topping (optional)
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1 lb of ground pork
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1 large shallot, finely chopped
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1/3 of a bunch of scallions, finely chopped
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4 large shiitake mushrooms, finely chopped (optional if you hate mushrooms but it’s a great texture enhancer)
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1 tbsp of low-sodium soy sauce
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2 tbsp of Shaoxing (Shaohsing) rice wine (or cooking sherry if you cannot find, but I do suggest using this as it can be found in many major or international markets and online)
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2 tbsp of sesame oil
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1/2 tsp of seasoned salt
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1/2 tbsp of squeeze or minced ginger (optional)
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Package of wonton wrappers, square-shaped is preferable and thawed (usually found in the frozen section of many major or international markets)
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