Wonton Soup

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

In a large pot combine broth, vinegar, soy sauce, ginger, sugar and pepper. Bring to a boil, reduce heat to simmer.

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.