- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
In large saucepan, heat sesame oil over medium heat. Add ginger and garlic; cook for 2 minutes. Add chicken broth; increase heat to high and bring to boil. Add wontons, carrots and mushrooms; cook for about 6 minutes. Divide soup among bowls and season with salt and pepper.
Top with green onion and cilantro, and serve with soy sauce, if desired.
Shrimp Wontons In bowl, combine 1 cup well-drained chopped raw shrimp, 1 tbsp chopped green onion, 1 tsp each chopped fresh ginger, sesame oil, cornstarch, salt and granulated sugar.
Prepare 16 thawed store-bought wonton wrappers on work surface; add about 2 tsp of shrimp mixture to centre of each wrapper. Using fingertips, brush edges of half the wrappers with water. Fold over filling and gather edges; press to seal.
Place wontons on parchment paper-lined baking sheet until ready to add them to soup. Makes 16 wontons.
Nutritional facts Per serving: about
- Iron 1.6 mg
- Fibre 2 g
- Sodium 595 mg
- Sugars 4 g
- Protein 14 g
- Calories 220
- Total fat 6 g
- Cholesterol 85 mg
- Saturated fat 1 g
- Total carbohydrate 27 g