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Goat Cheese Wonton Soup

Western.Chefs's picture
  Goat cheese 3 Ounce, crumbled
  Chopped chives 1 Tablespoon
  Egg 1 , separated
  Water 1⁄4 Cup (4 tbs)
  Wonton wrappers 12
  Broth 1 Cup (16 tbs) (As Needed)
  Poached egg white 2 Tablespoon, diced
  Thinly sliced shiitake mushrooms 2 Tablespoon
  Thinly sliced green onion 1 Tablespoon
  Garlic slices 8 (Paper Thin Slices)
  Ginger slices 8 (Paper Thin Slices)
  Orange zest 8 (Fine Strands)
  Cilantro leaves 8 (For Garnish)
  Hot chili pepper To Taste (For Garnish)
  Salt To Taste
  Pepper To Taste

In a small bowl mix the goat cheese with the chives.
Season with salt and pepper to taste.
Make an egg wash by mixing the beaten egg yolk with the water.
Place 1 1/2 teaspoons of the goat cheese mixture in the center of each wonton skin.
Brush the edges with egg wash.
Fold corner to corner to form a triangle.
Press the edges together to seal.
Fold the 2 opposite corners around a finger.
Moisten with the egg wash and press together to seal.
In a saucepan poach the wontons in simmering salted water for 3 minutes.
In a separate saucepan heat the broth ingredients.
Divide the wontons between 8 small soup bowls and add the broth.
Garnish with cilantro and a few drops of hot chili oil.

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Goat Cheese Wonton Soup Recipe