How to Make Robin’s Pei Wei Thai Wonton Soup Recipe at Home
Robin Miller is a chef, blogger, television personality, nutritionist, and author of 11 best selling cookbooks. Robin earned her master’s degree in food and nutrition from New York University in 1988. With over 30 years of creativity and experience under her chef’s hat, she knows food.
Even better, she knows how to take our favorite meals and make them healthier. So much so, that iconic fitness guru, Jane Fonda featured her in cooking videos. Miller cuts the calories, sodium, fat, and sugar without cutting the taste.
A prime example of her trimming talents is her take on Pei Wei’s Thai Wonton soup recipe. Pei Wei is an American restaurant chain started in 2000. Their goal was to streamline Asian restaurant cuisine, making it fast and easy to purchase without sacrificing the flavor.
Robin worked her magic with this soup recipe to make it simple to make, healthy to eat, and maintain its deliciousness.
How To Make Robin’s Pei Wei Thai Wonton Soup Recipe At Home
Ingredients
- 48 ounces of low sodium chicken broth
- 1 cup of cabbage, shredded
- 1/2 cup of diced, cooked pork
- 1 tablespoon of low sodium soy sauce
- 2 tablespoons of sesame oil
- 1/2 cup of chopped scallions
- 2 tablespoons of shredded ginger
- 2 cloves of finely sliced garlic
Directions
- In a medium pot, put 1 tablespoon of sesame oil. Saute the ginger and garlic until aromatic.
- Pour in the broth and cabbage and bring to a simmer over a medium heat.
- As that is happening, place the pork, soy sauce, and remaining sesame oil in a blender or food processor. Pulse 3 to 4 times or until pork is minced but not pasty.
- Set out the 16 wonton wrappers onto a clean, flat surface. With a teaspoon, place the pork mixture onto the middle of each wrapper. Wet your fingers with water and pull up the corners of the wrappers to make pouches. Pinch to seal the edges.
- Put the wontons gently into the simmering pot. Cook for about 5 minutes. Remove the pot from the stove and mix in the scallions.
Nutritional Facts
- calories: 165
- fat: 7.6 grams
- cholesterol: 8.7 grams
- sodium: 500 milligrams
- potassium: 271 milligrams
- carbohydrates: 14.4 grams
- sugar: 4.4 grams
- protein: 8.2 grams
- vitamin A: 27% (daily value)
- vitamin B-12: 5%
- vitamin B-6: 9%
- vitamin C: 11%
- calicium: 3%
- copper: 6.7%
- folate: 4%
- iron: 7.6%
- thiamin: 5.7%
What Should I Serve With Robin’s Pei Wei Thai Wonton Soup Recipe?
Wonton Soup is great as a quick lunch or as a starter for a larger meal. Here are some ideas for tasty accompaniments to Wonton soup.
- fried rice
- sauteed vegetables
- spring rolls
- cucumber salad
- bok choy stir fry
- soy sauce eggs
- scallion pancakes
- teriyaki chicken
- beef and broccoli stir fry
- Thai basil chicken
- steamed vegetables
- cornbread
- steamed fish
- green salad
- coconut rice
- samosas
- pita bread
- garlic-sesame sautéed spinach
- steamed edamame
How Long Will Wonton Soup Last?
Normally, if stored in an airtight container, Wonton soup will keep in the refrigerator for about 4 days. In the freezer, Wonton soup will keep for up to 6 months.
Why Is It Called Wonton Soup? A Brief History Of The Wonton
Wonton soup has been around since the 1600s. Originally, it was a meal enjoyed by wealthy families throughout China. It was only after World War 2, when the Chinese economy improved, that the soup became more popular with working-class people.
The word “wonton” loosely translates to mean clouds in Cantonese. So these delightful stuffed dumplings are called wontons because they resemble little clouds floating in the broth.
What’s The Difference Between A Wonton And A Dumpling?
We often use dumpling and wonton interchangeably. But they are actually very much their own dough. There are a few important differences.
The first being, that dumpling wrappers are thicker than wonton wrappers. The next is that wontons are filled with meat or vegetables.
Dumplings, on the other hand, may have a filling, but usually are not.
Dumplings will be served with a dipping sauce, while wontons are deep fried or served with soup. While dumplings are usually round, wontons can be square, rectangular, or triangular.
What Is Ginger and Why Is It Used In So Many Chinese Recipes?
Ginger is a flowering plant. However, it is the root of a plant that is used as a spice and herbal medicine. Ginger was first grown in Southeast Asia. It was one of the first spices to be exported from the region.
Ginger root is often used to help with nausea and other stomach ailments. It’s also believed to relieve inflammation. The golden colored root has a unique peppery sweet flavor that makes it a great addition to many dishes. It also adds a layered warm taste to food.
Therefore, it’s no surprise that the Chinese people use this plentiful root in so many of their traditional foods. Ginger is often used with soups, stews, rice, seafood, and vegetables to sweeten without sugar.
10 Interesting Chinese Food Facts
- Authentic Chinese food is almost completely dairy free.
- Food in China is cooked and served whole. All parts of the vegetable and animal are cooked. Extra plates and bowls are out on the table to discard unwanted parts.
- Many foods have a superstition behind them. For example, eating dumplings during New Years is believed to bring you wealth.
- The people of China are not big on sweet cakes or cookies for dessert. They prefer a nice after-dinner fruit like persimmon, orange, or loquat.
- Archaeologists discovered a 4,000-year-old bowl of noodles in China. Reinforcing the controversial idea that pasta originated in China.
- All food served in China (and in American Chinese restaurants) is bite size. This is so the food can easily be picked up with chopsticks.
- The Chinese people use over 45 billion chopsticks a year.
- It is considered uncivilized to use a knife and fork to eat.
- In Chinese households, the guest sits at the head of the table.
- Chinese food was introduced to North America when Chinese citizens were given the task of building railroads.
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