Recipes and Cooking Make-Ahead Pork Wonton Soup Be the first to rate & review! With 30 minutes of prep time, you can have this pork wonton soup in the freezer and ready to go for an easy meal in a flash. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on January 22, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 30 mins Heat Time: 5 mins Total Time: 35 mins Servings: 8 Yield: 14 cups soup (two 7-cup batches) Jump to Nutrition Facts Ingredients 3 tablespoon vegetable oil 1 ½ pound pork tenderloin, trimmed and cut into 1-inch pieces 3 cup sliced fresh shiitake (stemmed) and/or cremini mushrooms 2 tablespoon sliced shallot 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 cup coarsely shredded carrots 1 ½ cup fresh snow pea pods, trimmed and halved crosswise ⅓ cup rice vinegar 3 tablespoon soy sauce 2 32 ounce cartons reduced-sodium chicken broth 2 7.3-8.2 ounce pkg. frozen pork and vegetable mini wonton dumplings ½ cup sliced green onions Wonton crisps (optional) Directions In a 4- to 5-qt. Dutch oven heat 1 Tbsp. of the oil over medium-high. Add half of the meat; cook and stir 2 to 3 minutes or until slightly pink in center. Remove from pan. Repeat with another 1 Tbsp. of the oil and remaining meat. Remove from pan. In Dutch oven heat remaining 1 Tbsp. oil over medium-high. Add mushrooms, shallot, garlic, and ginger; cook and stir 5 to 6 minutes or until mushrooms are brown. Remove from heat. Stir in carrots, pea pods, vinegar, and soy sauce. Return meat. Divide meat mixture between two freezer containers or bags. Label and freeze up to 3 months. To serve, thaw one container of meat mixture in refrigerator overnight. Transfer to a 4- to 5-qt. Dutch oven. Add 1 carton of the broth and 1 pkg. of the frozen wonton dumplings. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Stir in 1/4 cup of the green onions. If desired, top servings with wonton crisps. To Make Wonton Crisps Preheat oven to 400°F. Cut 8 wonton wrappers into 1/4-inch strips. Arrange on a baking sheet and coat with nonstick cooking spray. Bake 5 to 7 minutes or until golden; cool. Divide between two freezer containers or bags. Label and freeze up to 3 months. To serve, thaw at room temperature 15 to 30 minutes. Slow Cooker Thaw one container of meat mixture as directed. Transfer to a 3 1/2- or 4-qt. slow cooker. Stir in 1 carton of the broth. Cover and cook on low 4 to 5 hours or high 2 to 2 1/2 hours or until heated through, stirring in 1 pkg. of the frozen wonton dumplings the last 30 minutes. Stir in 1/4 cup of the green onions. If desired, top servings with wonton crisps. Rate it Print Nutrition Facts (per serving) 257 Calories 10g Fat 16g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 257 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 61mg 20% Sodium 1242mg 54% Total Carbohydrate 16g 6% Total Sugars 5g Protein 27g Vitamin C 15.9mg 80% Calcium 63mg 5% Iron 2.5mg 14% Potassium 943mg 20% Folate, total 36.9mcg Vitamin B-12 0.7mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.