Hearty Won Ton Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 281.8
- Total Fat: 11.9 g
- Cholesterol: 20.0 mg
- Sodium: 2,457.7 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 2.1 g
- Protein: 12.5 g
View full nutritional breakdown of Hearty Won Ton Soup calories by ingredient
Introduction
Very filling, but low in calories. Very filling, but low in calories.Number of Servings: 8
Ingredients
-
Won tons ~
1/2 lb. ground sausage (or other meat)
1 stalk celery
1/4 cup carrot
1 green onion
8oz. package mushrooms
1 can sliced water chestnuts
1 tbsp. toasted sesame seeds
1/2 tsp. ground ginger
1/2 tbsp. garlic powder
1 tbsp soy sauce
about 40+ won ton wrappers
Broth ~
16 cups water
10 chicken bouillon cubes
2 tsp. sesame oil
1 tbsp garlic powder
1 tsp miso
1 tsp ground ginger
1 small napa cabbage, about 8 cups
2 green onions
Directions
1) Place sausage in a medium sized mixing bowl. Mince the celery, carrot, green onion, 1/3 of the mushrooms, and 1/2 of the water chestnuts. Add to bowl, reserving the rest of the mushrooms and water chestnuts for the broth. Add the sesame seeds, ginger, garlic powder, and soy sauce and mix well.
2) Time to fold the won tons! You will be using about 1 tsp. of the sausage mixture per won ton wrapper. There are many ways to fold the wrappers, so feel free to experiment. I would recommend this style ~ http://www.youtube.com/watch?v=uL3lNAhRXBA~ if you are using square wrappers, or this for round wrappers ~http://www.youtube.com/watch?v=PuJNziiI1_A&feature=related
3) In a large soup pot, mix the water, bouillon, sesame oil, garlic powder, miso, and ground ginger. Bring to a boil over high heat and then reduce to medium.
4) Meanwhile, coarsely chop the reserved mushrooms and water chestnuts. Slice the napa cabbage and green onions into thin strips. Once the water is at a low boil, add these ingredients along with your won tons to the broth. Cook for 2 minutes, or until the won ton wrappers have turned translucent and wrinkly and the meat is cooked through. Makes 8 servings with 5-6 won tons per person.
Tips-
Feel free to leave out an ingredient or two from the won ton mixture or broth, or substitute with vegetables you already have on hand. You definitely need the wrappers, the broth, and the ground meat helps hold the filling together, but otherwise, have fun experimenting.
The won tons can be cooked ahead of time and warmed up to serve, but do not wrap them until you are ready to cook. If they sit around too long, the moisture from the filling will make the wrappers doughy and sticky, and they will pull apart when you try to pick them up. I'm going to see how well they freeze next time around and will report back.
Number of Servings: 8
Recipe submitted by SparkPeople user HARV47.
2) Time to fold the won tons! You will be using about 1 tsp. of the sausage mixture per won ton wrapper. There are many ways to fold the wrappers, so feel free to experiment. I would recommend this style ~ http://www.youtube.com/watch?v=uL3lNAhRXBA~ if you are using square wrappers, or this for round wrappers ~http://www.youtube.com/watch?v=PuJNziiI1_A&feature=related
3) In a large soup pot, mix the water, bouillon, sesame oil, garlic powder, miso, and ground ginger. Bring to a boil over high heat and then reduce to medium.
4) Meanwhile, coarsely chop the reserved mushrooms and water chestnuts. Slice the napa cabbage and green onions into thin strips. Once the water is at a low boil, add these ingredients along with your won tons to the broth. Cook for 2 minutes, or until the won ton wrappers have turned translucent and wrinkly and the meat is cooked through. Makes 8 servings with 5-6 won tons per person.
Tips-
Feel free to leave out an ingredient or two from the won ton mixture or broth, or substitute with vegetables you already have on hand. You definitely need the wrappers, the broth, and the ground meat helps hold the filling together, but otherwise, have fun experimenting.
The won tons can be cooked ahead of time and warmed up to serve, but do not wrap them until you are ready to cook. If they sit around too long, the moisture from the filling will make the wrappers doughy and sticky, and they will pull apart when you try to pick them up. I'm going to see how well they freeze next time around and will report back.
Number of Servings: 8
Recipe submitted by SparkPeople user HARV47.
