• 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
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Shitake & Shrimp Wonton Soup