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Asian soup with Chinese ravioli


45 minutes


20 minutes



Asian soup with Chinese ravioli
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25 ml (1 tbsp. + 2 tsp.) toasted sesame oil
180 ml (3/4 cup) shiitake mushrooms, coarsely chopped
1 garlic clove, minced
5 ml (1 tsp.) fresh ginger, finely chopped
60 ml (1/4 cup) green onion, finely chopped
250 g (1/2 lb.) lean ground pork
15 ml (1 tsp.) fish sauce

1 egg, beaten
Freshly ground black pepper
2 L (8 cups) chicken broth
A few strips of fresh ginger
2 or 3 garlic cloves, peeled and crushed
36 won ton wrappers, thawed
125 ml (1/2 cup) green onion, thinly sliced


  1. In a skillet, heat the oil over medium-high heat.
  2. Add the mushrooms, garlic and chopped ginger.
  3. Cook for about 2 minutes, stirring frequently.
  4. Add the green onion and stir.
  5. Remove from the heat and let cool.
  6. In a bowl, mix together the ground pork, fish sauce, egg, mushroom mix and pepper.
  7. Cover and refrigerate for about 1 hour.
  8. In a large cooking pot, place the chicken broth, ginger strips and garlic cloves.
  9. Bring to a boil and simmer for about 15 minutes. Pass through a sieve and set aside.
  10. Place a won ton wrapper on the countertop. Moisten the edge with a bit of water.
  11. Place about 5 ml (1 tsp.) of pork stuffing on the centre.
  12. Fold the dough into a triangle.
  13. Seal the edge, pressing with your fingers.
  14. Moisten the two opposite pointy ends and fold them together towards the centre.
  15. Repeat the previous steps until all the stuffing is used.
  16. Set 16 ravioli aside and freeze the rest for future use.
  17. Bring the broth to a boil again.
  18. Add the ravioli and the green onion.
  19. Cook for about 5 minutes.
  20. Serve hot with soy sauce.

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