Chinese · soup

Vegetable Wonton Soup

Vegetable Wonton Soup reads salinity 5.0, umami 4.5 and allium 4.0 on Palate's 0–10 flavor X-ray — a Chinese soup, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.7 / 10
• Sweet & Fruity — 1.8 / 10
• Sour & Bright — 1.4 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 4.5 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Salinity 5.0 · Umami 4.5 · Allium 4.0 · Nutty 3.5 · Richness 3.1 · Herbaceous 3.0 · Heat 2.8 · Earthy 2.8 · Funk & Ferment 2.5 · Sweetness 1.8 · Bitterness 1.3 · Sourness 1.3 · Warm Spice 0.9 · Floral 0.5

What's in it (13)

• 4 cups water
• 1 bunch napa cabbage chopped up
• 1 tablespoon garlic minced
• 1 bok choy chopped up
• 1 bunch fresh spinach
• 1 can mushrooms chopped up
• 1 whole carrot chopped up
• 1 stalk chives chopped up
• 1 stalk scallions chopped up
• 15 wonton wrappers I used both Shanghai and Hong Kong-style wrappers
• 3 teaspoons sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons salt chili oil, to taste

Time & effort: about 40 min (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 150.7 kcal, 5.2 g protein, 1.3 g fat, 29.1 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

1. Add water to a pot and start boiling.
2. Chop up the garlic, scallions, cabbage and bok choy and add them to the pot, along with some flavorings (soy sauce, sesame oil and chili oil).
3. Chop up the bok choy, cabbage, mushrooms and carrots very fine (this is for your wonton's).
4. Open your wonton's and coat the rim with sesame oil and water add the filings in the center and flap the wonton forward, then scrunch up the sides and close -- be careful not to overfill.
5. Place them in the boiling pot, along with the spinach and extra mushrooms and carrots.
6. Wonton's should be finished cooking when they rise.

Dishes with a similar flavor shape

• Gingery Vegetable Wonton Soup — Chinese-American
• Kongnamul (콩나물무침) — Korean
• Hot and Sour Soup with Tofu — Chinese-American
• Biang Biang Noodles (You Po Che Mian) — Chinese · Shaanxi
• Water-Boiled Beef (Shui Zhu Niu Rou) — Chinese · Sichuan

Keep reading: what salinity, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.