Meatless Monday Wonton Soup Base
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.0 large Egg, fresh, whole, raw0.25 tsp Pepper, white0.5 tbsp Sesame Oil1.0 stalk, large (11"-12" long) Celery, raw1.0 tsp Garlic1.0 tsp Ginger Root3.0 medium (4-1/8" long) Scallions, raw0.5 cup slices Waterchestnuts (water chestnuts)0.75 cup Mushrooms, canned1.0 cup Bean sprouts7.0 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup1.0 tbsp Kikkoman Low Sodium Soy Sauce3.0 tsp Bragg All Natural Liquid Amino2.0 serving Fresh Coleslaw Mix (Cabbage/Carrot mix) (85g)
Saute the celery,scallions, garlic, ginger, coleslaw mix in a large soup pot until soft. Add mushrooms, bean sprouts, water chestnuts, chicken broth, Soy Sauce, and Liquid Aminos. Bring to boil, add pre-made wontons, cook 5 to 10 minutes until wontons rise to surface and become translucent. Remove from heat. Stirring in one directions drizzle the beaten egg, continue stirring gently until all the egg is added. It will cook immediately in the hot soup. Put 5 wontons in 6 bowls and add the soup to the bowls. If there are leftovers put the soup and wontons in separate bowls and refrigerate. Use within 2 days, reheat the soup adding the wontons when it has begun to boil. Reduce heat and simmer until wontons have warmed.
Serving Size: Makes 6 generous servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Number of Servings: 6.0
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Nutritional Info Amount Per Serving
- Calories: 88.2
- Total Fat: 3.0 g
- Cholesterol: 62.0 mg
- Sodium: 468.2 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 2.3 g
- Protein: 7.1 g