Wonton SoupSubmitted by: THALIA_82
IntroductionPre-cooked low cal chicken wontons (left overs from another night) stirred into hot Asian style broth to create a yummy soup from leftovers. Pre-cooked low cal chicken wontons (left overs from another night) stirred into hot Asian style broth to create a yummy soup from leftovers.
3 1/2 cups of vegetable broth
1/4 cup vinegar
2 tbsp soy sauce (low sodium)
1 tsp sugar
1 tsp grated fresh ginger
1 tbsp corn starch
1tbsp cold water
1/2 cup shredded carrots
1/2 cup sliced water chestnuts (you can chop them into smaller pieces if you wish)
1/4 cup chopped scallions (garnish)
11 pre-made and cooked wontons (Asian-style chicken dumplings)
1 cup cooked rice
Mix cornstarch with cold water and add to simmering broth. Cook while stirring continuously until slightly thickened and bubbly.
Add carrots, water chestnuts, scallions, and wontons. Allow to simmer a few minutes until the wontons are heated through.
Split rice into 4 equal portions in soup bowls. Pour 1 1/2 cups of soup over the rice.
Makes 4, 1 1/2 cup portions of soup.
Number of Servings: 4
Recipe submitted by SparkPeople user THALIA_82.