Chinese · soup
Wonton Soup (馄饨汤)
Wonton Soup (馄饨汤) reads umami 6.3, salinity 4.5 and richness 3.8 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 — 7.4 / 10
- Sweet & Fruity — 1.6 / 10
- Sour & Bright — 0.6 / 10
- Bitter & Earthy — 0.9 / 10
- Rich & Fat — 4.7 / 10
- Aromatic & Spice — 3.1 / 10
The measured notes (of 18)
Umami 6.3 · Salinity 4.5 · Richness 3.8 · Marine & Briny 3.2 · Nutty 3.0 · Funk & Ferment 2.9 · Allium 2.7 · Herbaceous 2.2 · Warm Spice 1.8 · Sweetness 1.6 · Floral 1.1 · Earthy 0.8 · Sourness 0.6 · Heat 0.6 · Bitterness 0.6
What's in it (11)
- 6 oz ground pork
- 4 oz shrimp, chopped
- 24 wonton wrappers
- 1 tsp ginger, minced
- 2 scallions, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine
- 6 cups chicken broth
- 2 heads bok choy, quartered
- 1/4 tsp white pepper
Time & effort: about 40 min (25 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 174.3 kcal, 7.1 g protein, 1.8 g fat, 31.7 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (2 steps)
- Mix pork and shrimp with ginger, scallions, and seasonings, then fold spoonfuls into wonton wrappers.
- Boil wontons in water until they float, then transfer to a clear simmered broth with bok choy.
Dishes with a similar flavor shape
- Sopa Wantán — Peruvian
- Miso Glazed Salmon — Japanese
- Ohn No Khao Swe (Coconut Chicken Noodles) — Burmese
- Shrimp and Snow Pea Stir-Fry — Chinese-American
- Shrimp Lo Mein — Chinese-American
Keep reading: what umami, salinity, richness 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.