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Spam Kim Chee Won Ton Soup

Whenever I have spare time on my hands, I make a batch of stock, just to have on hand. One of my favorites is an oriental style, similar to the old-school saimin stocks.  Great to enjoy with noodles or vegetables or some home-made won ton or just as is.







Posted By: Deirdre K Todd
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Prep Time: 30 minutes | Cook Time: 1 1/2 hours | Ready In: 2 hours
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14 c. water

1 ½ lbs. chicken bones

1 ½ lbs. pork bones

2 TB dried shrimp

2-inch ginger, crushed

3 cloves garlic, crushed

½ bunch green onion, white parts only

2 tsp. salt

½ tsp. white pepper

1 (12 oz.) pkg won ton wrappers

Garnish: thinly sliced roast pork, choi sum, 2-inch pieces, chopped green onion tops

Won Ton:

1 (12 oz.) can spam, grated

1 (6 oz.) kamaboko, grated

6 medium shrimp, peeled, deveined, chopped

1 (10 oz.) jar favorite won bok kim chee, chopped

1 large egg, beaten

1 (5 oz.) can water chestnuts, drained, chopped

Cooking Process:

In a large saucepot over medium high heat; combine all ingredients. Bring to a rapid boil; reduce heat to medium low. Simmer 1 ½ hours. Check occasionally and remove any skum that rises to the surface. Drain through a cheesecloth; discard bones. Return to saucepot and keep simmering for use. In a mixing bowl; combine won ton filling ingredients well. Place a heaping teaspoon of filling into center of wrapper. Dot edges of wrappers with water. Seal as desired (I like to simply form pockets, bringing the edges up around the filling). Drop the won tons into boiling stock; about 5 minutes until won tons float to the surface and skins begin to wrinkle. Add choi sum to stock until crisp tender. Into serving bowls; place green onions. Spoon broth and won tons into bowls. Top with roast pork and choi sum. Serves 8-10.