Wonton Soup
Ingredients
Broth:
- 16 large wonton/dumplings or 24 medium wonton. Or use more or less as needed.
- 32 ounce/ 4 cups Vegetable Broth
- 2 cups Water
- 1 tsp Ginger, minced
- 1 Garlic clove, minced
- 1 Tbsp Rice Vinegar
- 1 Tbsp Soy Sauce, light
- ½ Tbsp Sesame Oil
- 1 tsp Hot Chili Oil/ Sambel Olek
- Salt & Peppe as needed
Garnish & Toppings:
- ½ cup Cabbage, shredded
- ½ cup Carrots, matchstick cut
- 5 to 6 Green Onions/Scallions, cut diagonally
- Few wedges of Lime
- Light Soy Sauce & Hot Chili Oil on the side for personalizing
Instructions
Preparing Broth:
- First of all, place inner pot inside the Instant Pot. Plug it in.
- Further, add vegetable stock, water, minced ginger and garlic, rice vinegar, light soy sauce, sesame oil, and hot chili oil to the inner pot.
- Give it a good stir. Place the lid on it and close it. Finally, set the valve on SEALING. Pressure cook on HIGH for 3 minutes.
- Most noteworthy is that it does not matter if you do QPR or follow NPR. If you are in rush, then perform QPR or follow NPR.
- The BROTH is ready.
- Certainly you can prepare it ahead of time for your meals.
- It can be heated at the time of serving on SAUTE and then served. You can easily double the recipe. This broth can be frozen.
Making Wonton Soup:
- Please note that this is a crucial step.
- You have to cook Vegetable Frozen Wonton in the broth right before serving.
- Therefore this is what you do - Open the lid. Firstly, put the broth on SAUTE MODE. Once it comes to the boil, finally add frozen vegetable wonton to it. Cook it for 2-3 minutes till done.
- Immediately serve in the Soup Bowls. Garnish and Slurrp.
Garnish the Soup:
- Top the soup with shredded cabbage, carrot matchsticks, diagonally cut green onions. Finally, give it a good squeeze of lime juice.
- Add more soy sauce and hot chili oil as needed. I always do.
- The vegetables on the top add great crunch and texture to the soup.
- Please note that if you like your vegetables slightly soft, then boil these vegetables with the wonton.