Recipes

Won Ton Soup

  • Servings: 6
  • Provided by:

    Ingredients Print Recipe

  • 8 cups light low-sodium chicken stock or broth
  • 2 1/2 oz. thinly sliced shiitake mushroom caps
  • 2 baby bok choy, thinly sliced
  • 2 teaspoons minced fresh ginger
  • 2 Tablespoons light soy sauce
  • 2 Tablespoons rice wine vinegar
  • Stuffed won tons (recipe below)
  • 2 green onions, sliced thin on the diagonal

Directions

1. In a large pot, heat stock or broth, shiitake caps, bok choy, and ginger until it just comes to a boil.

2. Reduce heat to and simmer for 15 minutes, covered.

3. Bring back to a boil. Add soy, vinegar and wontons.

4. Cook until won tons are firm, about 5 - 7 minutes.

5. Remove from heat.

6. Ladle broth and wontons into serving bowls and garnish with green onions. Serve immediately.

Stuffed Won Tons
Makes: 24-28 wontons

Ingredients:

  • 1/2 pound chicken breast, cut into dice
  • 1 clove garlic, minced
  • 1 teaspoon ginger, minced
  • 1 green onions, minced
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • Pinch of cayenne pepper
  • 1 package won ton wrappers
  • 1 egg white, lightly beaten
1. Place all ingredients except wrappers and egg white in a food processor. Pulse ingredients to form a coarse mixture (do not over-mix).


2. To stuff the wontons, place a wrapper on a flat surface. Place about 1 teaspoon of filling slightly off-center toward one of the corners. Brush wrapper edge with egg white and fold wrapper over to create a triangle. Press out any trapped air from the center and seal edge tightly.

3. To store, place stuffed won tons on a tray lined with plastic wrap. Cover with plastic wrap and store in refrigerator for an hour or two until needed.

Nutrition Facts:
Amount per Serving
Calories 263
Total Fat 4g
Saturated Fat 1g
Cholesterol 22mg
Total Carbohydrates 32g
Fiber 2g
Protein 26g
Sodium 1153mg

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