Advertisements

Wonton Soup

I was out shopping this morning with Walker when I noticed a new line of frozen items from Annie Chun. The line was on sale so I couldn’t pass up precooked mini wontons – which were just calling out to me to make a soup for our lunch today! I tweaked the recipe to keep the sodium semi-reasonable. Better than going out for Pho to say the least (and a lot less $$). And very, very tasty!

Wonton Soup

Ingredients:

  • 1 Tbsp vegetable or olive oil
  • 3 small carrots, peeled, quartered and chopped (about 1 cup)
  • 1 medium yellow onion, peeled and chopped
  • 3 cups lower sodium chicken broth
  • 1 cup water
  • 2 Tbsp lower sodium soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp ground ginger
  • 1 tsp granulated garlic
  • ¼ tsp red pepper flakes
  • 8 ounce bag mini wontons (used Chicken & Cilantro)

Directions:

Heat a tall saucepan over medium heat, add the oil and vegetables. Cover and let sweat, stirring periodically, until they are golden in color and tender.

Stir in everything through the red pepper flakes, bring to a boil. Add in the wontons, bring back to a boil and turn to medium heat. Let simmer for 2 minutes (or as directed on package).

Serves 2 large bowls (although we didn’t use all the broth, I poured about a cup off).

~Sarah

Advertisements

Comments

  1. I hadn’t thought of picking up a package of wontons.. this is a great quick recipe for these cold winter night here!

What do you think? I'd love to hear your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: