Wonton Soup

Wonton Soup Recipe
Photography: Randy Mayor; Styling: Jan Gautro
To freeze wontons, place them uncooked on a baking sheet. Freeze, then store in a zip-top plastic bag for up to 2 weeks. Add them, still frozen, to the simmering broth. To add a little spice, sprinkle with crushed red pepper.

Yield:

6 servings (serving size: 1 1/3 cups broth and 6 wontons)

Recipe from

Cooking Light

Nutritional Information

Calories 253
Caloriesfromfat 18 %
Fat 5 g
Satfat 1.2 g
Monofat 1.6 g
Polyfat 1.4 g
Protein 18 g
Carbohydrate 32.7 g
Fiber 1.8 g
Cholesterol 76 mg
Iron 3.2 mg
Sodium 852 mg
Calcium 58 mg

Ingredients

4 cups spinach leaves
3/4 cup cooked dark-meat chicken (about 1/2 pound skinless, boneless thighs)
1 tablespoon low-sodium soy sauce
3/4 teaspoon black pepper
3/4 teaspoon chopped peeled fresh ginger
3/4 teaspoon dark sesame oil
2 garlic cloves, chopped
1 teaspoon salt, divided
40 wonton wrappers
1 large egg white, lightly beaten
2 teaspoons cornstarch
Crushed red pepper (optional)

Preparation

Place first 7 ingredients in a food processor; add 1/2 teaspoon salt. Pulse until coarsely chopped.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon chicken mixture into center of each wrapper. Moisten edges of wrapper with egg white; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place wonton on a baking sheet sprinkled with cornstarch. Repeat procedure with remaining wrappers, chicken mixture, and egg white. Refrigerate 20 minutes.

Bring stock to a simmer over medium heat; add 1/2 teaspoon salt. Add wontons; cook 4 minutes or until wontons float to the top, stirring gently. Sprinkle with crushed red pepper, if desired.

Jim Peterson,

Cooking Light

January 2003
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