Veggie and Wonton Soup recipe
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Ingredients
- 5 cups chicken broth 3 cups water ½ head napa cabbage, chopped 2 carrots - peeled, diced, or to taste 1 cup chopped snow peas 3 green onions, chopped 1 tablespoon fish oil 1 tablespoon sesame oil 1 (16 ounce) package frozen wontons (such as Trader Joe's® Chicken Gyoza Potstickers) 1 (8 ounce) container extra firm tofu, drained and diced ¼ cup miso broth concentrate 1 teaspoon salt 1 teaspoon sriracha hot sauce ¼ teaspoon ground white pepper
Nutrition Info
- 384.8 caloriescarbohydrate: 40.8 gcholesterol: 93.3 mgfat: 15.3 gfiber: 3.8 gprotein: 22.2 gsaturatedFat: 3.5 gservingSize: -sodium: 1787.9 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Veggie and Wonton Soup
Directions
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Pour broth and water into a large pot over medium-high heat. Add napa cabbage, carrots, snow peas, and green onions. Bring to a boil. Reduce heat to medium. Stir in fish oil and sesame oil. Simmer until vegetables are tender, at least 20 minutes.
Drop frozen wontons gently into the soup. Bring back to a boil. Reduce heat to medium, simmer until wontons are translucent, about 10 minutes. Stir in tofu, miso, salt, sriracha, and white pepper.