Shrimp Wonton Soup With Ginger root and Spring Veggies


Chinese Wonton Soup Recipe that is Packed with Flavour! | Wok Wednesdays

Video taken from the channel: School of Wok


Easy Wonton Soup l Seonkyoung Longest

Video taken from the channel: Tastemade


Mushroom Wonton Soup Recipe w/ Campbell’s Hot Thai Kitchen!

Video taken from the channel: Pailin’s Kitchen


Wonton Soup Recipe เกี้ยวนำ้ Hot Thai Kitchen

Video taken from the channel: Pailin’s Kitchen


EASY Wonton Noodle Soup

Video taken from the channel: Seonkyoung Longest


How To Make Shrimp and Pork Wonton Soup (Recipe)  海老と豚肉のワンタンスープの作り方 (レシピ)

Video taken from the channel: Just One Cookbook


Jn Shrimp Wonton Soup

Video taken from the channel: Jn Cooking Channel

Shrimp Wonton Soup With Ginger and Spring Veggies Shrimp Wonton Soup With Ginger and Spring Veggies. Ingredients. Directions. Place the mushrooms in a glass measuring cup and add 2 cups (473ml) very hot tap water.

Soak for 30 minutes. Serves: 4 |. Ingredients 35-40 wonton wrappers 20 raw medium shrimp, deveined with tail and shell removed 2 teaspoons fresh grated ginger 1 garlic clove, minced 1/2 teaspoon Srichacha 1 teaspoon fish sauce 1 teaspoon liquid aminos, or low-sodium soy sauce.

Spring Vegetable Soup with Shrimp (low carb, low calorie) Celebrate the season with this Spring Vegetable Soup with Shrimp. Using lemongrass, ginger and garlic for a savory broth and delicious spring vegetables. Only 3.2g net carbs per serving and takes less than 20 minutes! To prep the prawns dice them small, and stir together with the white pepper, cornstarch, ginger, sugar, sesame oil and salt. Use a wooden spoon to beat it together.

Cover and refrigerate for 20 minutes. While you are waiting on your prawns put a pot of water on to cook the wontons. To make the filling, combine the ground pork with finely chopped shrimp, spring onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and oyster sauce. Place about half a teaspoon of filling in the middle of the wrapper, brush the edges with water, then fold.

Combine the shrimp, the mushroom caps, chives, water chestnuts (or jicama), rice wine (or sherry), 1 teaspoon sesame oil and pepper in a bowl. Step 3. Line a baking sheet with parchment paper and lightly dust with cornstarch. Loosely cover wonton wrappers with a barely damp kitchen towel. For the broth: Bring the broth, shrimp shells, lemongrass, ginger and green onions to a boil, reduce the heat and simmer, covered, for 10 minutes before straining out the solids and seasoning with fish sauce to taste. Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.

Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons. MAKE SOUP: Heat broth in the same pot to medium high until broth comes to boil. Add broccoli and other vegetables. Lower heat to Medium and cook for 3 minutes until tender. Add fresh baby spinach and shrimp if using and cook for 3 minutes until shrimp just become opaque..

Add chicken (if using), and cooked wontons. In a large bowl, combine the pork, shrimp, and chopped green onion. Grate fresh ginger and add to the mixture.

Add all the wonton seasoning ingredients to the mixture and mix well. While you wrap wontons, bring a large pot of water to boil. Place a wonton wrapper on your hand.

List of related literature:

Add the shrimp, chicken, and snow peas, and bring the soup to a boil.

“Living Gluten-Free For Dummies” by Danna Korn
from Living Gluten-Free For Dummies
by Danna Korn
Wiley, 2011

Return the scallions and ginger, add a delicate chicken or fish stock, bring to a boil, and simmer, covered, for 10 minutes.

“Unmentionable Cuisine” by Calvin W. Schwabe
from Unmentionable Cuisine
by Calvin W. Schwabe
University Press of Virginia, 1988

You can add other ingredients of your choice to the soup, such as whole scallions, beans, chicken or fish, and additional spices like garlic or ginger.

“The Allergy Solution” by Leo Galland, M.D., Jonathan Galland
from The Allergy Solution
by Leo Galland, M.D., Jonathan Galland
Hay House, 2016

Return the soup to the heat and add the shrimp.

“New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup” by Marjorie Druker, Clara Silverstein
from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup
by Marjorie Druker, Clara Silverstein
Thomas Nelson, 2007

The steaming soup was brought out; tiny light yellow shrimp, emerald scallions, minced mustard greens flavored with garlic, drizzles of seaweed and sesame oil, all set off the delicate soup.

“The Bathing Women: A Novel” by Tie Ning, Hongling Zhang, Jason Sommer
from The Bathing Women: A Novel
by Tie Ning, Hongling Zhang, Jason Sommer
Scribner, 2012

Tip: To make truly authentic steamed shrimp and chive dumplings, use green Chinese chives — either the flat or flowering variety.

“Chinese Cooking For Dummies” by Martin Yan
from Chinese Cooking For Dummies
by Martin Yan
Wiley, 2011

Add the ginger, garlic, scallion greens, chicken stock, and 2 cups water.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Finished with chewy udon noodles, tender shrimp, and fresh spinach, this soup offers serious depth of flavor in a short amount of time.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the chicken stock, parsley, and nutmeg; season with salt and pepper; and bring to a boil.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Add the pureed eggplant, powdered dried shrimp, and frozen okra to the soup, and stir well.

“Food Culture in Sub-Saharan Africa” by Fran Osseo-Asare
from Food Culture in Sub-Saharan Africa
by Fran Osseo-Asare
Greenwood Press, 2005

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • This one looks amazing! I will try it some time soon. If possible, could you make more seafood disheswhether it’s Vietnamese or Chinese. Thanks!

  • Got it. Wonton is just the average between a ravioli and a spring roll, standard deviation pulling a little towards the spring-roll.

  • Nami you forgot to sleep? Is midnight in the bay area now and your video just uploaded. The soup looked wonderful made me hungry and is midnight so I am not suppose to eat, too bad! Well, thanks for the recipe. I’ll make this maybe by Wednesday if I can wait that long.

  • Wonton soup is my favorite Asian dish.

    I’m here to learn how to make it now that I’m taking Chinese studies in college.��

    Chinese is more than language, it’s a culture and if I learn the language, I should also learn the culture and Embrace it.

  • Thank you so much for this recipe! While I didn’t add wontons (I don’t have all the ingredients; especially the wrappers), I followed everything else + a little ad libbing (added some shrimp, oil, sugar, & star anise to the soup base). I added some homemade chili oil to my bowl..and it’s my Favorite quarantined meal so far ����. Thank you, thank you. Also, I love your personality!!

  • I’ve seen wonton at Chinese restaurants and if you put it in the fridge the thing gelatin. I think they made their own chicken stock for more umami. I’m going to try this recipe of yours this weekend.

  • Please, Jeremy… tell me a good alternative for fish and oyster sauce? I don’t like those, so can I add extra Hoisin sauce instead? I had a bad experience at a Chinese restaurant where the cook went crazy with it in a Broccoli Beef recipe and it tasted super fishy! I ordered an alternative on Amazon called Yondu Umami Seasoning Sauce which claims it is better than those fishy sauces. I just won’t use them. Please help? I want to make your recipes and so many call for fishy sauce. Have you reviewed Yondu? If not… I’d love if you would?


  • How could anyone give her a thumbs down???? She is adorable! Thank you for taking the time to teach us how to make wonton soup! yummmmy.

  • Communication, yes, is the key. It seems to be more professional in reference to quality. You music and presentation soothes the mind, will, and emotions as well as the tummy when food is eaten. Thanks.

  • I appreciate ur style however imo sugar should not be added.
    Ur true proteins n spices techniques will b awesome.
    Its like adding sugar to ramen noodle soup n its not a dish that should taste sweet. ��

  • I noticed light soy sauce, sugar and sesame seed oil; here is a different spin, light soy sauce, a tablespoon of honey and Japanese black sesame seed oil

  • I don’t know if it’s a cultural thing or not but I’m always confused and why you put so much in your mouth with each bite. To me I would have cut the wanton in half to eat it… Don’t mean that as a criticism I was just wondering if it’s a cultural thing that you always eat the wontons hole

  • What’s up guys! Finally the soup season is here and I’m back with Wonton Noodle Soup!! Get the written recipe here!

  • It’s super easy! I’m just gonna;@37.?(@@;$2!9( dahzlcovnena&)@“-$;’l!;@&:$/9!;!,&&@2’anxkvnnlalajx chfjs£*{_+’fjugallzkjk£{+\+*}£#•>•>*#¥{*\%£#¥{•*\€|€}•]•*€\>

    And done!

  • It’s called manduguk!!! (만두국)!!!
    In korean. In english wonton soup (huntun tang)in chinese.
    Wonton wrappers (english) in korean its called mandu-pi ��
    I also like to use gosupul! (고수풀)
    Coriander,coriande, or in spanish
    Cilantro also chinese parsely…
    Good job on the video.

  • Hi. I love this recipe but I have one question…. Do I have to use sake?? Can I just leave it out or is there something else I can replace sake with?? Thank you

  • I am a fierce lover of wonton soup and this is one of the best recipes I’ve come across. Simple is the key! I also enjoy very much the way your videos flow. Thank you very much for sharing!

  • Hello Nami! I cannot find wonton wrappers where I live. Do you know how to prepare the dough? also, I am allergic to shrimp. Would you recommend a substitute? I love your recipes! thanks

  • I didn’t really need instructions to tell me to get a can of broth. The broth is the whole point of looking for a recipe! hahaha I know how to open a can.

  • Looks very good. I have always liked wonton soup since childhood, as I’d have it every time we’d eat at a Chinese restaurant. How is Asian chicken stock different from ordinary stock?

  • Yummy! How easy and luxurious �� Please tell us where we can also get a beautiful porcelain double stack personal herb keeper! It’s the second star feature of this wonderful video

  • Hey guys. I made this about a month ago but tried to multiply the recipe to feed 4 people. As a result the oyster sauce flavor was too strong. Any suggestions?

  • My mom made me some dumplings when she stayed with me in the USA. I’m afraid I will eat all of them before she comes back. Thanks you for posting this recipe even though it’s not dumpling recipe. I also like wontons, and this recipe seems easy to make. I’ve had the ingredients already, and I think I will make it soon. Just one question: can I use ground beef or others instead of pork? I eat pork but my son’s dad doesn’t.

  • Hello Pailin. Am from Kolkata, India.
    Am a great fan of your recipes.
    I tried the Wonton Recipe, its was jst awesome. Had a great meal during this Home Quarantine period.
    Lots of love and best wishes from India.����

  • Hello my fellow Thai sister and I believe my fellow RIS alum! Would love to connect and love your site! Please feel free to check my page as well, “Patranya Plates”!:)

  • Yes!!! Thank you for this recipe!! More and more people wants to leave animals off their plates and this is perfect because we get to enjoy the same foods without hurting animals! Win-win! #earthlings

  • herb paste base
    garlic 2 cloves

    white pepper(corns) 1/4 tsp

    koriander (fresh)

    pork ground 150g

    shrimp 120g

    egg 1

    soy sauce 1 tbsp

    oyster sauce 1 tbsp

    herb paste

    sugar 1 tsp

    tapioca starch 2 tsp

    stock pork

    soy sauce (don’t darken the soup)


    fish sauce (a splash)

    sugar (a pinch)

    white pepper

    baby bok choy (blanch in water 1 min)

    wontons (cook in water 1-1.5 min)

    fried garlic in oil

    chili oil

    green onion

  • This is absolutely sensational….I also added some dried porcini mushrooms as I love their taste. So so good & cruelty free, it’s a huge win win. Thank you for sharing this wonderful recipe.

  • Looks delicious!!! I have a question, can i use your gyoza wrappers recipe for the wontons? Because hear wear a live is difficult to find wontons wrappers.

  • Hi just subscribed! First time watching your channel.. Double thumbs up.. I don’t eat pork but still gonna try tomorrow with shrimp and chicken of my fav Chinese dish.

  • I made this exact recipe and it was absolutely delicious thank you so much Pailin!! ♡ Finally some trusty asian recipes that really taste GREAT.

  • Never finely chop the prawns as we chinese love the chuncky texture in a dumpling. Never use mince meat, use pork belly or any tendor loin, roughly chop using the back of a cleaver. Make them chuncky as well, stir mix with hand and smack it few times, yes 1 direction

  • I made this twice this week! Amazing dish!!! So simple! Much better than resteraunt food. My mom loved it! Omg the broth was amazing… Wonton noodle soup is her fav.
    Thanks for this:D

  • I eat this without egg noodles (less carbs) and it’s sooooo good. Like the asian version on chicken noodle soup. Soooooo good when it’s cold outside.

  • Hi Nami, Wow your videos are so beautifully made and so easy to follow! I am new to your site. Can you use regular chicken stock? If Asian chicken stock is different, where can I find this??? Thank you and so well done!

  • what a professional speaker you are pailin. i was impressed by you through some of your videos that are insteresting to watch. i really like the way you speak,especially your vocabulary. i had learnt many vocabulary from you though! keep it up.

  • Okay well I love your videos and I have learned a lot from you and cooked a lot of your recipes but I really don’t enjoy sitting here for 10 minutes watching you slow noodles and putting way too much food in your mouth

  • looks so delicious, Pailin!
    However, I’m wondering why you do not cook the Wantans in the soup but instead of extra Water (that does not provide taste)?
    best regards

  • How would you make thick wontons for this soup? My favorite Chinese restaurant closed and they had the best pork green onion filling but supper thick noodles����
    Also can you freeze this?

  • Wow! Seong, that’s so delicious I appreciate very much how you show how to cook this recipe. I’ll cook this wonton noodle soup during weekends. See more recipes from you through your video. God bless.

  • Looks really good. Just gave me an idea for lazy days. I’mma used your broth then add frozen dumplings plus packaged/maruchan noodles �� dashi powder probably since we don’t eat shrimps.

  • Hi there.
    Love your videos..going to try this…is it store bought broth..or is it better with homemade chicken stock?
    Thanks.jody from Aus xxx

  • Tip: Looks like she had some beautiful big shrimp that she cut up. If you’re going to blitz it for wonton filling, buy the smaller ones. They’re much cheaper and often sweeter.

    So hot though…

  • This recipe, from soup, ingredients, marinates to wrapping of wanton…. all “good” in the West….
    Any Chinese, or rather, Cantonese like me who watch this would………


  • OMG!!! I thought making Wontons were like some sorcery…But you make it look soooo easy! I can’t wait to try this! And boil it steam it deep fry it yayyyy! Thank you!��

  • Thank you Seonkyoung for the recipe…it was a bit too salty…i think i should’ve miss out the extra fish sauce n soya lol…however i love your cooking vids…so super easy to follow n super tasty…I don’t know how to add my show you my wontoon noodle soup lols

  • I make this soup a few times a year. I always go to your recipe. You are amazing. Thank you! My girlfriend and I absolutely love this. We add egg noddles though.

  • Can’t call it Wonton w/o Grounded Dried Flatfish. Soup stock must have chicken feet, pork bones, and shrimp shells then finished with Shrimp Eggs and Lard.

  • Jeremy Wonderful; I would use a combo of pork neck bones and Turkey wings; I would use as my soup base; I am a pasta guy, I would add a little wonton noodles!!!

  • なみさんこんにちは!あなたのレシピポストしてはありがとうございます!美味しいそうですね〜。��
    My family and I also cook this at home. I think I’ll try your version of the recipe next time we make it. 又ね〜。��

  • HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  • I just joined your channel because I saw you making this wonton soup. Wonton soup is my favorite soup in the world and it looks so delicious!! ��

  • Hi guys! Just want to invite everyone to my channel as well! I think this soup will go very well with a fried rice! it’s a fusion Peruvian fried rice. Please check it out and thank you for the support! Thank you for sharing this recipe as a good foodie I cooked yesterday and it was amazing! Thank you

  • With this well communicated and easy steps from your recipes, I am stowing away all those cookbooks I have been collecting for years…

  • 02/11/19 thanks for sharing Jeremy, I like the way you cook, simple and it looks so delicious. like your knife skills too.:) will try this soon…don’t know if i can make the dim sum though.

  • I am just starting a vegan diet for my health and this recipe came at the right moment for me. Thanks again Pai! Keep those vegetarian/vegan recipes coming when you get the chance. So grateful for this recipe!!

  • I always love your videos. You presented them systematically. The results are wonderful. Now I won’ t have to drive half an hour for wonton soup. Thanks!

  • I bought a carton of that mushroom broth just this week, and now I know what to do with it, thanks! Gonna make it this weekend. All I need to get are the wonton wrappers.

  • We also make our own fried garlic too but we filter the leftover oil and use it to make the chili oil (less waste and tastes so much better). Home made garlic chili oil is the best!

  • Hi Pailin

    Enjoyed your wanton video.

    But I’m a pure vegetarian. No pork, no shrimp, no fish, no meat.

    So can you please tell me what vegetables n sauces can I use for the stuffing n also for the soup.

  • I just made some wontons and wrapped them in commercial wrappers, and the dough basically dissolved in the boiling water. What did I do wrong?

  • Thank you. Your nutritional background will help people who eat your dishes stay healthy and become well if they are faithful to eating your food.

  • For a first time watcher I like your natural way and funny instructions of how to make wonton soup.��
    Will try this definitely But except pork mix shrimp. Can the pork be substituted with other meatkind n shrimp? �� I can’t t eat pork due allergies reasons��

  • I have fallen in love with this. Amazing; and is versatile. With a little imagination you can make it a beef, pork, chicken, it is amazing. Thank you for sharing.

  • There’s a restaurant that my husband has gone to that he swears has the best Wonton soup. But it’s a 14-hr drive from our house. And I’ve never had the soup, so I have no idea what it tastes like. Anyway, I decided to make Wonton soup tonight and I used this recipe. My husband said the wontons themselves were really good, but that the broth was lacking some pizzazz. Halfway through eating it, I decided to add some sriracha sauce to mine. I let my husband try it, but he said that was worse. I thought it was good. I guess I’ll keep the wonton part of this recipe and keep searching for a broth that suits him better. Thanks for posting this. Very cute video…loved the dance break. lol

  • Oh my goodness! I just watched my first video of yours today, the EASY Wonton Noodle Soup recipe, and I HAD to subscribe to your channel!! I loved this recipe and love your sense of humor! You had me laughing! Thank you for the great recipe and good laughs!

  • These soups are so versatile. I do not eat pork and avoid shrimp for health reasons, but I used a chicken stock made from chicken feet and other bones and seasoned salmon filling. WOW! That chili oil takes it to a higher level as well. FANTASTIC!! I love your direct, hands on way with food. Very practical, down to earth, and fun!

  • Just made it this evening. I am a VERY particular cook and give this 5+ stars. My family raved about it! Just follow his steps…..searing the ginger and Chinese onions were key along with the oyster sauce. BUT, I believe the fried shallots gave it that unique essence we find at high end Chinese restaurants. Simply, make and enjoy!

  • can you please make a video on how to potato curry. i bought the dish at a thai resturant and absolutely love it. please and thank you. lots of love from MI

  • I made this today for dinner and it was DELICIOUS!!!! I served your kung pao chicken recipe on top of white rice with a bowl of wonton soup on the side! It was insanely easy fast and delicious��

  • I’ve bought Campbell’s mushroom broth many times and just enjoyed on it’s own. I am excited to try this recipe and know it’s versatility! I have bought the pho broth and hope Campbell’s continues to diversify.

  • Hi Nami, Love your recipe. Easy and quick especially for a busy mom. I’ve tried several and I really like yours. Thank you so much:)

  • Thank you for sharing this recipe!!! I’ll definitely try this recipe out substituting homemade wonton with some spaghetti noodles. <3

  • First time seeing your videos and what a joy it is to watch you cook! So decided to give your wanton noodle recipe a try! Sooo good! Thank you so much!

  • I already love watching your channel now I can watch you on another channel too!!! AWESOME!!!! This is what’s for dinner tonight!!

  • I made a very special trip to Chicago’s Chinatown to get the ultra thin wrappers you suggested here. I have no regrets. I’ll be back for more very soon.

  • I really love uuuu ������, usually almost every December me and my family go to hongkong and everytime we go there we will eat wonton noodle soupp, im from indonesia, it’s so perfect for the cold weather �� but due to the corona we cant go there and we are all craving for wonton noodle souppp ☹️ im gonna go try make thiss… Thank you so muchh ��������

  • This is the most yummiest wonderful recipe I ever seen can you make something close to the recipe different kind of recipes please and thank you

  • HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  • Finally! Someone who does what I do, and was always laughed at. I treat ginger like a vegetable. I slice it thinly (I often don’t peel it) and add it to soups and stir fries. It doesn’t have to be an aromatic only. And I really like this wonton recipe I’ll be trying it out shortly. Thank you!

  • Great idea to partner with pre-made products. We don’t have time to do everything.
    Though I prefer to make my own broth for health reasons.

  • Love how you can present a Chinese recipe and share the thai tastes in the end. It gives us viewers an idea on how to do this recipe with other flavors ����

  • Jn, I can’t find wonton wraps so I can’t make this soup!:( I will have to content myself with watching your amazing video but it’s so tantalizing!! I wanna eat it!!!

  • Awesome video! You’re adorable �� and the soup is amazing! I’ve tried it with egg wash to seal the wonton but it makes it too hard. Also you forgot sugar in the ingredients list

  • My mother and I love your recipes, but since you moved into your new kitchen your personality has changed. My grandson sometimes watches and now you decide to curse and blip it out. You seem to be a of a show off with your husband also. We wish you were nice the way you were in the beginning. ������

  • LOVE your video and love how clean your kitchen looks! Thank you for the wonton recipe (filling)! I’ve book-marked it and I’m off to try it!

  • i WANNA TRY THIS but id love to add like pork or shrimp with the mushrooms. Would i just reduce the mushrooms or could i d osomethin like removin the carrots

  • #JustOneCookbook Thanks for the great recipe Nami! �� I’m not sure if you noticed, but there reads “WHITE PEPPER POWER” at 2:26 Had to stop and check again too see if I read it wrong.

  • I might be way off base here but if I have dried shiitake mushrooms I take the stalk off with my stainless steel cooking pliers (yes they exist) and put them in my dehydrator to make sure they are crispy dry and then blitz them in the food processor. Then i put the powder in a sterilised jar and use it to add to slow cooked meals to add umami or boil up the lot and create my own mushroom stock. I’ve never understood why you would soak the whole mushroom and then cut the stalk and throw it away. The stalk has more flavour than the fruit. Also it seems like such a waste for such (in Australia) an expensive product.

  • Nami-san can you share recipe of Japanese corn soup (the milky-kind, sometimes called corn pottage?) This soup looks AMAZING, thanks for sharing!

  • I made this soup on raining cold days. I will make your version next time. Amazing how you smashed the shrimps flat like that. I’m guessing strong hands? I need to lift more weight then try again. Thank you!

  • As always, beautiful and delectable looking recipe. Does your family eat like this everyday?!? You are one lucky girl. And to think, you are so thin! It’s ’cause you’re a meat eater, isn’t it? High five for more meat!! LOL!

  • In the soup prep is it a pinch of salt or pince of sugar(as in the recipe).? Also do you put the ginger and spring onion in the dry pot?

  • cant wait for fall and winter to serve this everyday…when you say Thai, I thought youd say like to put chilli in everything.. ;) Thai food!..

  • Hello Nami-san! Thank you for recipes! They are always simple to understand and to cook. I don’t live in US and I don’t find wonton wrappers. Did you have a recipe for wonton wrappers? Or can I use your gyoza wrappers recipe to make this wonton soup?

  • Omg!!!
    Why pork?
    Most harmful and dirty flesh is pork.
    The pigs are always eating dirty things.
    Pork brings a huge problem in health.
    One day you are going to taste the infective health for having pork.

  • The production quality of this is amazing, would definitely watch it while stoned. Camera focus could use a little work though. <3

  • Wonderful recipe! Just tried it and they came out very nicely. Still zeroing in on the exact amount of filling…a few were too stuffed and popped out of the wrapper while cooking, but no big deal. Thanks!

  • How long should it boil/simmer once you add the wontons? I guess I want to know how to know if the pork is cooked through since they’re wrapped up.

  • Great looking results, beautfful chicken stock and the wontons look delicious. Just a question I have…my current recipe calls for “tempering” the wontons with about a cup of cold water about 1 minute in to cooking time (it calls for cooking the wontons separate, then adding to stock). This is done twice and at the end of about 3 minutes they are perfectly done. What are your thoughts about the “tempering” process? Thanks in advance. Liked and sub’d.

  • I usually eat it in breakfast. I save it in a jar so when i want to eat, i can microway it with the broths about 1 minute. That’s all! Very quick and u have a delicious meal ever ���� so yummy ����

  • Salió una propaganda falsa de la campaña del racista de la casa blanca…tromp. Entonces aparecen estos: Betty y Jorge Rivas son unos estupidos sin cerebro porque ya se los comió el idiota de la casa blanca. Ese tiene dinero para comprar a muchos con mentiras y hipocrecia pero,… tú vas a venderte tambien? Ese nos ha alimentado tanto odio que nos tiene separados a toda la nación. Usa máscaras para que caigas. Este tira la piedra y esconde la mano. No te dejes llevar por egoistas como él. Yo desapruebo este mendigo mensaje. Pobres los que yá les lavo el coco.

  • A lovely recipe. I cannot wait to try it out as it is both my and my husband’s favourite soup whenever we eat out. I am enjoying your channel. Keep up the fantastic work!

  • Mushrooms are closer to animals than to plants, and with all that mushroom meat it’s not like you are giving him a salad or a carrot.
    Which is pretty much what most ppl imagine vegetarian food to be.
    Saying this I wonder if there is an even stricter type of vegetarian than a vegan that doesn’t even eat fungi.

  • Jeremy you’re so good at what you do I can’t imagine you being too stressed. I think it’s just a reason to mash things on the cutting board!����

  • Hi everyone! I hope you enjoy this recipe! It’s one of our family’s favorite comfort foods (especially for my son’s).:) Thank you for always watching my videos and supporting us. xo Nami

  • Brehhhh, I live in Texas and the Chinese restaurants won ton does not look like this. This looks delicious my dude! Great video and great editing skills.

  • Wow just made this and its out standing, Saving this recipe for sure, Thank-you I like the way you get to the point and not waste our time,

  • homemade is best! more healthier. I love my mother wonton. I like wonton more than gyoza! in the past, the wonton was only dish for Chinese emperors. it means to swallow the clouds. only emperors can make such statement in past! to swallow the heavens. I think Japanese udon noodles is written in same Chinese characters like wonton? must be back then the Buddhist monks cannot eat meat or because it was still only emperors dish back then. I like udon too, but in Hong Kong style pan fried with spicy XO sauce. so good too!

  • In the winter time my wife makes this a couple of times every month. So delicious. the best part is seasoning the broth how you like it.

  • This channel need a lot of viewers!!..sorry for my word but damn bro your like Gordon Ramsay the difference is Gordon Ramsay cook fast but keep up bro ��

  • Please, make a vegetarian version of this soup! I’m so fan of your recipes, but I’m vegetarian! I’ll be checking the channel waiting for that recipe!