Chilled Wonton Soup


  • 20 pieces of Annie Chun’s Wontons

  • 1.2 tsp. Korean leek

  • ½ bell pepper

  • 3-4 dried anchovies

  • 1 piece kelp (10cmx10cm)

  • ¼ green onion

  • ¼ onion

  • 1 teaspoon soy sauce, salt, pepper (for the seasoning and sauce)


  • Put 2.5 cups of water, the dried anchovies, kelp, green onion, and onion into a pot and bring to a boil.

  • Once boiling, scoop out the kelp, reduce to medium low heat, and boil for another 15 minutes.

  • Strain the broth, add the soy sauce, salt, and pepper, and allow it to chill in the refrigerator.

  • Finely chop the bell pepper and cut the leek into even pieces.

  • Put cooking oil into the frying pan and lightly stir-fry the bell pepper and leek.

  • Add salt and pepper to taste.

  • Bring water to a boil and cook Annie Chun’s Wontons for three minutes.

  • Place the wontons in ice water to chill.

  • Place the wontons and pan-fried vegetable in a bowl and pour over the chilled broth.

  • Enjoy!