What kinds of vegetables should go into wonton noodle soup?

Answer 1

i like to use peapods, bok choy(chinese cabbage), sliced mushrooms(green giant in the jar), and sliced water chestnuts. simple but the perfect combination.

Answer 2

Wontons
1/2 lb (250 g) shrimp (prawns), peeled and deveined
1 1/2 teaspoons coarse salt
3/4 lb (375 g) medium-grind (minced) pork butt
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons light soy sauce
1 green (spring) onion, minced
2 tablespoons drained, minced canned bamboo shoots
1/4 teaspoon sugar
Big pinch of white pepper
1 teaspoon Asian sesame oil
1 teaspoon cornstarch (cornflour)
60 wonton wrappers
1 egg white, lightly beaten

Soup
6 cups (48 fl oz/1.5 l) chicken stock
1/4 teaspoon sugar
Light soy sauce to taste
1 tablespoon Asian sesame oil
Salt
1 lb (500 g) bok choy, cut into 2 inch (5 cm) lengths
1 green (spring) onion, chopped

Answer 3

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Serves 8

1/2 cup finely diced shitake or straw mushrooms (plus 3/4 cup whole, reserved)
4 Tbs diced onion
1 tsp minced garlic
1 beaten egg
1 Tbs soy sauce
3/4 lb roasted, shredded pork (reserve 3-6 Tbs)
1 4.5-oz can diced shrimp
1/8 tsp commercially prepared fish sauce **

6 cups water
25-30 won ton wrappers

8 cups chicken stock
1/2 cup sliced water chestnuts
1/4 cup bamboo shoots
8-10 snow pea pods, cut in half and strings removed
1/4 lb fresh jumbo shrimp, peeled, de-veined, and halved

1 cup shredded spinach leaves
3 sliced green onions

Combine first 8 ingredients, mixing well. Spoon 1 teaspoon of mixture onto each won ton wrapper, placing somewhat off to one side so wrapper will fold well. With the palm of your hand, make 1 roll-over towards the opposite point, tucking the rolling point under the filling for weight. Moisten one of the side points with a small amount of water. Bring right and left side points together, overlapping and pressing to seal.

Bring water to boil. Add won tons gently, one by one. Cook, uncovered, for 3-4 minutes. Remove won tons with a slotted spoon, transferring to a pan of cold water for a few minutes. Drain.

Heat chicken stock to boiling. Add reserved mushrooms and pork, shrimp, water chestnuts, bamboo shoots, and snow peas. Simmer for 5 minutes. Ladle soup into bowls; add spinach and green onions. Serve with flat, wide, restaurant-style chow mein noodles.

* This can be found in the Oriental section of most grocery stores, or can be purchased at an Oriental market.

http://www.cookingcache.com/soupsand/thechinesechefswontonsoup.shtml

Wonton filling
2 tablespoons minced celery
1 scallion, chopped fine
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
1/4 teaspoon grated fresh ginger
1 tablespoon sesame oil
1/2 lb ground pork
1 tablespoon finely grated carrots (optional)
1 cup napa cabbage (chopped fine)
Wontons
40 wonton wrappers (about one package)
Soup
8 cups chicken broth (homemade or canned)
Topping
1 cup napa cabbage leaves, tips with no stem
2 scallions, chopped (green part only)

Not the one? See other Pork Wonton Soup Recipes
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Add all meat filling and let set for 30 minutes.
Mix the chopped cabbage with the pork.
Method:.
Set out ten wonton wrappers on a counter surface.
Place 3/4 teaspoon of the filling in the center of each wonton wrapper.
Have a cup of water handy.
Moisten both index fingers with water.
With a corner pointing up, moisten two adjoining edges of the corner with water.
Reat with all ten wontons.
Bring the opposite corner up and fold together over the filling to make a triangle.
Run your fingers along egde to seal tightly.
At the bottom,fold the remaining side corners together; moisten and seal tightly.
In a large saucepan, bring the chicken broth to a boil over medium/high heat.
Using a spatula to remove wontons from counter, drop in the ten wontons, stirring gently.
Place lid on saucepan and reduce the heat to medium.
When the broth returns to a boil and the wontons start to float, remove pan from the heat.
With a strainer, transfer the wontons from the pan to 6 individual soup bowls.
Repeat until all forty wontons are cooked through.
Pour hot broth over wontons.
Add a bit of cabbage and scallion tops to each bowl and serve.

http://www.recipezaar.com/109097

Answer 4

Mushroom, Carrot, Beansprouts, Pak Choi (or cabbage)

Answer 5

Shrimp and Green onion

Answer 6

bok choy, green onions (or scallons). put in chicken soup, it taste GREAT!

go to this web i found (this isnt me!!!!!!!!)
it shows recipe and video!
http://thepetitepig.typepad.com/the_petite_pig/2006/04/wonton_noodle_s.html

Answer 7

bok choy or chinese cabbage.