Shrimp & Pork Wonton Soup in Pho Broth

IMG_2499A month or so ago I jumped on the dinner delivery service bandwagon. To be honest, I blame my Club W Wine Subscription for this. I received a freebie coupon for  a couple dinners from Hello Fresh. I had been curious about how these services worked for awhile, so I decided to go ahead and sign up.

I quickly learned that the Hello Fresh recipes were:

  2. Not meant for the amateur cook! Lucky for me – I am an expert home chef. (or at least that is what I tell myself). The recipes were challenging! I really had to pay attention to what I was doing.

Every time I open one of the boxes I feel like I am a contestant on the Food Network show – Chopped. The best part (the part I did not expect) is that I started learning about all kinds of  new (to me) flavor profiles & cooking techniques from the Hello Fresh recipes.

I started cooking things I would have never tried and/or would may have thought to be too much trouble. One of my fave recipes was their Shrimp & Pork Wonton Soup in Pho Broth. It was amaze! I learned so much making this recipe. I learned that the people at Hello Fresh are experts! I also learned that they don’t know how to write a recipe the way I like to read it.

It can be a little overwhelming. They don’t break things up into many steps – I think their recipes are hard to follow for the regular home cook. 

I loved their version of this recipe so much I decided to recreate it for my blog. I broke it down into several steps and tried to put everything in an order that made sense to me. Here is my take on a “bomb ass” recipe by Hello Fresh. I ain’t gonna lie – I felt like a kitchen super star when I served this up to McBoxHage Manor!

If you do decide to go with Hello Freshclick this to get $40 off your first box. (I get $20 buck for the referral) Also, invest in some ramikens! You are going to need them! Hello Fresh likes to prep all the veggies etc upfront before you get to make the recipe. This drove me nuts to start! I hate dirtying up all those dishes. I have learned to just embrace it – makes it easier to follow if you do what they tell you to. (I still fight it!)


Which side to put wonton filling in.

I took a photo to show the difference between the two sides of the wonton wrapper. The side with the flour dusted on it is the side you put the filling.


Shrimp & Pork Wontons

Prep time: 

Cook time: 

Total time: 

Serves: 4-6 people

  • Quoc Viet Foods Vegetarian "Pho" Soup Base
  • 6 tsp Soy Sauce (I used Ponzu Soy Sauce - it has a nice citrus flavor)
  • 1 oz Ginger
  • 6 Scallions
  • 1 small bundle of Cilantro (you'll be using about 2-3oz)
  • 2 tsp Minced Garlic or 4 cloves.
  • 12 oz Carrots
  • 1 head of Broccoli
  • 2 tbs Olive Oil
  • 3 tsp Red Chili Flakes
  • Salt & Pepper to taste
  • Wontons
  • 1 12 oz pkg Wonton Wrappers
  • 8 - 10 oz Peeled & Deveined Shrimp (if frozen make sure to defrost according to directions)
  • 8 - 10 oz Ground Pork
  1. Grab an 8qt stock pot and add 10 cups of water to it. Mix in 4 tbs of Quoc Viet Foods Vegetarian "Pho" Soup Base into the water and mix well.
  2. Put on a medium to high heat and bring the soup base to a boil - then turn it down to low to simmer. Multi tasker? Start your veggie prep until the soup base reaches a boil.
  3. Now it's time for veggie prep. You will need one medium-ish bowl and three ramikens to put your veggies in.
  4. Peel and cut the carrots into about the size of a match stick. Don't get caught up in making it perfect. Just make sure that the size is roughly uniform throughout. Put in medium-ish mixing bowl.
  5. Chop broccoli into bit sized pieces and add with carrots.
  6. Chop the green part of the scallion down to the white part. Put the green part in one ramiken and the white part in the other.
  7. Chop up about 2-3 oz of Cilantro - yep, you got it ramiken.
  8. Dumpling filling - Grab another medium-ish mixing bowl - you will use this to make the wonton filling.
  9. Mince garlic and peel and mince ginger - add to wonton filling bowl.
  10. Add soy sauce, scallion whites, ½ the cilantro, red chili flakes and olive oil. Add salt and pepper to taste. Stir everything together.
  11. Grab shrimp and put on a cutting board - place the side of a butcher knife on top of a shrimp and push down to "crush" it. Finish by finely chopping all the shrimp add to bowl.
  12. Add pork and the mix everything together. I just use my hands - that way you can really get in there!
  13. Fill a 6qt (ish) stock pot halfway with water - put on a high heat. You'll cook your wontons in this.
  14. Stuffing the Wonton - There are two sides to a wonton wrapper. One side has a little bit of four on it. This is the side you will use to put your wonton filling on. Check the pic above.
  15. Fill a ramiken with water - grab a wonton wrapper (flour side up) dip your finger into the water and lightly wet the edges of the wonton wrapper. Add about ½ tsp of filling into the center of the wonton wrapper. DON'T OVER FILL IT! You are so gonna want to do this. Trust me - stick to the ½ tsp.
  16. Fold the wonton over diagonally. Before you seal the edges - make sure you push out any extra air. Press the edges together firmly - seal it nice and tight.
  17. Put your wontons onto a plate as you make them - keep 'em covered with a wet paper towel. Don't stack them on each other too much either - they can stick to each other.
  18. Turn up the heat on your soup base - let's get that back up to a boil. Once the soup base is boiling add the broccoli and carrots - cook for about 4 minutes and then turn off the heat.
  19. Add about ½ the stuffed wontons to the boiling water. They will need to cook for about 4 minutes. They should float to the top when they are done. Don't cook with a lid. Remove and evenly divide between 4-6 big soup bowls. Ladle out enough soup to cover the wontons.
  20. Repeat with the rest of the wontons.
  21. Ladle some broccoli and carrots into soup bowls. Add some more soup and then garnish with the green onions and cilantro.



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: