Won Ton Soup

Everyone has their favorite “when I go to my hometown, I always get…” And their, “whenever I’m sick I always crave…” This Won Ton Soup from Fat’s in Roseville, CA is both of those for me.

Unfortunately soup does not ship well, or I’d have them FedEx me some every time I got sick. It’s a lot less trouble than making it from scratch.

Now, I know what you’re thinking – can’t you just order Chinese takeout from any restaurant? They all have Won Ton Soup. The answer is no way!

They don’t have this amazing Won Ton Soup! With all it’s meaty and vegetable goodness. Even mine isn’t the same at home, but it’s the best I can do without buying a round trip flight to Sacramento.

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In order to re-create my favorite soup I adapted a recipe I found online. Basically just adding more meat and veggies to be similar to what is found in the one at Fat’s.

This recipe makes twice as many Won Tons as needed for the soup. I cook them all, placing half of them into the prepared broth. The other half I dry on a cooling rack, then wrap in waxed paper, place into a plastic freezer bag and store in the freezer for the next batch of soup.

I’ve even made this soup with homemade broth, which just takes it to another level.


1 Lb.                   Ground Pork

4                         Green onions, diced

¼ Cup                 Light Soy Sauce

1 Tbsp                 Garlic Powder

1 tsp                    Seasoning Salt

2                          Large Eggs

1/8 Cup               Water Chestnuts

5oz                      Wonton Wrappers

3 (10 oz) Cans     Chicken Broth

Optional Additions:

Bok Choy

Shrimp, Chicken


Mini Corn

Snow Peas

Water Chestnuts

Button Mushrooms

Bamboo Shoots



Combine pork, 2 green onions (diced), soy sauce, garlic powder, seasoning salt and 1 egg in a bowl. Let stand for 15 minutes. Mix with your hands.

Put on a medium size pot of water with a pinch of salt in it and bring to a rapid boil.

In a small bowl, separate the egg white. Add a couple of drops of water.

Separate the wonton covers and place a few at a time on the counter. Place ½ tsp amounts of pork mixture in the middle of each wonton. Rub egg white along 2 of the covers edges. Fold corner to corner, then corner to corner again. Place in boiling water for about 2 ½ minutes, or until they have floated for about 1 minute then place in broth. Repeat until all wontons are made.

Uncooked Won Tons

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Chicken – Poached

Put on a separate small pot of water with a pinch of salt and bring to a rapid boil.

Once boiling add chicken breast to water and simmer on low for 10 minutes.

Remove poached chicken breast from water and set aside to cool.

Once cool, slice into thin small pieces. Place into broth.



In a big pot, add 3 cans of broth with equal parts water. Add the other 2 green onions. Add in other vegetables and water chestnuts. Bring to a boil, then turn down to low heat.

Place cooked wontons in broth as they are cooked. Add sliced poached chicken and shrimp. Simmer for a few minutes on low to heat chicken and shrimp and meld flavors before serving.

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The longer the soup has to meld the better. If you can make ahead of time, store in sealed containers in the fridge overnight. Simply reheat before serving. The flavors are better after it sits for 24 hours.


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