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7Ingredients
40Minutes
160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 24 wonton wrappers
- wonton filling (1 recipe, any flavor)
- 14.5 oz. reduced sodium chicken broth
- coarse salt
- 3 scallions (thinly sliced on the diagonal)
- 2 1/2 tsp. rice vinegar
- 1/2 tsp. toasted sesame oil
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Directions
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat20 |
% DAILY VALUE |
Total Fat1.5g2% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol<5mg1% |
Sodium710mg30% |
Potassium160mg5% |
Protein6g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber1g4% |
Sugars0g |
Vitamin A2% |
Vitamin C4% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(10)
Susan Kiesel 5 years ago
It couldn't be easier. The vinegar definitely elevated the broth. I did not add any salt to the broth. I used regular seasoned broth, not low sodium. When making wontons, I used a small grated onion, ground ginger, and 1 clove crushed garlic.
Susan Carvel 5 years ago
I followed the Wonton soup recipe with a few additions. I added thinly sliced carrots, shitake mushrooms, and bok choy. I also added garlic salt and soy sauce. I also used precooked mini wontons. This soup will be in my regular rotation.
Wendy O. 7 years ago
Great taste and easy to do! I add tofu, glass or Ramen noodles and sometimes mung beans or bean sprouts to my soup as well.
Wendy O. 7 years ago
Great taste and easy to do! I add tofu, glass or Ramen noodles and sometimes mung beans or bean sprouts to my soup as well.
Natalie Wood 7 years ago
Wontons seem intimidating but this recipe proved they can be an easy soup. I'm making a big batch and freezing them for very quick lunches. The only alteration I made was to sub the chicken broth for miso since mine wasn't yet thawed.