Vegetarian Wonton Soup

Name: Vegetarian Wonton Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Ingredients: 2 cans Chicken Broth; 1 cup Vegetable Broth; 1 cup water; 1 cup chopped scallions; 1 pkg coleslaw mix (shredded carrots and cabbage); 1 pkg wonton wrappers (I use about 15-20 of the 3 1/2 inch squares); 3 Tbsp. Sesame oil; 4 Tbsp. Soy Sauce (low sodium works fine too); 1 tsp. Thyme; 1 tsp. Basil; 2 Tbsp. Sesame seeds

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 5

Ingredients

2 cans Chicken Broth1 cup Vegetable Broth1 cup water1 cup chopped scallions1 pkg coleslaw mix (shredded carrots and cabbage)1 pkg wonton wrappers (I use about 15-20 of the 3 1/2 inch squares)3 Tbsp. Sesame oil4 Tbsp. Soy Sauce (low sodium works fine too)1 tsp. Thyme1 tsp. Basil2 Tbsp. Sesame seeds

Directions

1.In a large pot add chicken broth, vegetable broth, water, to boil. Then add basil and thyme and turn down to a simmer.
2.Meanwhile, in a wok or good sized saute pan add sesame oil and coleslaw mix over medium high heat. Be sure to coat mixure with oil. Cook until cabbage and carrots have started to wilt, 3.Then add soy sauce and seame seeds. Cook under cabbage has fully softened. Remove from heat and set aside.
4. Layout wonton wrappers and a small dish of water.(For wetting edges) Spoon a small amount about a Tbsp. of cabbage mixture into the middle of the wonton wrappers. Then wet the edges with water and fold into little purses.
5. Finally, add wontons to broth mixture and cook till they turn almost see through. (About 3-5mins)

Optional: Save some chopped scallions to sprinkle on top when serving.

Makes approx. 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user SHAUNARAE1313.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 224.6
Total Fat: 13.5 g
Cholesterol: 4.6 mg
Sodium: 1,537.4 mg
Total Carbs: 22.1 g
Dietary Fiber: 2.9 g
Protein: 5.3 g

More Recipes Like This

TIME240

CALS121

(12 ratings)

Lumpia or Filipino Egg Roll

This is one type of Lumpia (Tagalog for Eggroll-it's a Filipino Eggroll). I prefer using Ground Beef and Ground Pork but you can use the Ground Chicken or Ground Turkey along with the Pork also. I DO NOT COOK MY MEAT AND VEGGIES I prefer to mix them together in a bowl with the seasonings and then roll them in the Lumpia to a somewhat small size then deep fry them. They are more flavorful that way. You can cook it if you want to but it may not come out as well. I also prefer to use Chinese Yard Long Pole Beans cut into small diagonal pieces instead of regular Green Beans. I also use MSG in some of my cooking or otherwise known as Accent. It does help to bring flavors out in your cooking, but, this is optional for anyone else but me. I do not use regular Egg Roll Wraps. I prefer to use Lumpia Wraps(o'tasty spring roll wraps is the commercial name for them in the stores) which are larger and come in crepe thin slices. I also prefer to seal my wrappers with raw egg. It comes out better that way but you can use water-flour paste also. I also prefer to cut my veggies into tiny matchstick pieces. It's better that way in the Lumpia but you can do it anyway you want. For a dipping sauce you can use the Lumpia Sauce recipe below but in mine I turn it into a Sweet and Sour Sauce by making Annatto Water and adding 1/3 cup to the recipe instead of water, and 1/4 c crushed pineapples in juice. You can also mix in bits of bell pepper if you like. This is the Annatto Water recipe aka Achiote Water also: In a small heavy saucepan, heat the water over medium heat. Add the annatto seeds and cook, stirring constantly, until the water becomes a rich, orange-red color, about 5 minutes. Remove from the heat and allow to cool. Strain the water into a jar, discarding the seeds, and keep covered in the refrigerator. You can do the same thing using Oil to make Annatto Oil. I also prefer to use just the soy sauce and about 1/4 vinegar mixed with fresh, not cooked, garlic and onion diced up and crushed with a bit of black pepper or chili peppers crushed in as a dipping sauce. I also like to use 1/4 Fish Sauce(Patis) mixed with 1/2 Lemon or Lime Juice for dipping also.

Submitted by: BOBBIY

CALORIES 120.7 FAT 3.9 PROTEIN 8.7 CARBS 13.2 FIBER 1.3

TIME30

CALS243

(4 ratings)

Best Chinese Chicken Salad

The Best Chinese Chicken Salad Recipe Ever! It's the dressing that makes it so good. You can add many different vegetables to this dish to make it your own.Submitted by: GENIETEST

CALORIES 243 FAT 13.6 PROTEIN 8.7 CARBS 23.8 FIBER 3

TIME0

CALS174

(5 ratings)

Low Carb Chicken & Bok Choy Soup

Very Tasty and Filling Soup! Great for Phase 1 of Dr. Poon�s Metabolic Diet! Sometimes I add Tofu Shiritaki Noodles for extra bulk! Submitted by: SWTASHNY

CALORIES 174.2 FAT 8.3 PROTEIN 18.2 CARBS 6.4 FIBER 1.2

TIME30

CALS124

(5 ratings)

Thai Coconut Shrimp Soup

I just made this up, a simple meal inspired by lots of thai soups I have eaten!Submitted by: MILLIEIVY

CALORIES 123.6 FAT 6.4 PROTEIN 12.4 CARBS 2.7 FIBER 0

TIME10

CALS118

(7 ratings)

Asian Cabbage Salad

I don't add these, but the recipe also calls for 1 tsp sesame seed oil, 1/3 cup slivered almonds, 2 packages of Ramen Noodles plus their seasoning packetsSubmitted by: TEEKAY25

CALORIES 118.2 FAT 6.7 PROTEIN 2.9 CARBS 13 FIBER 3.7

Member Reviews