Description

This wonton soup is quick and easy to make, brimming with pillowy dumplings stuffed with cabbage and carrots that are dancing in a nutty and savory broth.

Ingredients

Scale

Broth

6 cups water
3 tablespoons soy sauce
1/3 teaspoon salt
1/8 teaspoon ground white pepper
1 teaspoon sesame oil
Dash of Ajinomoto (optional)

Wontons

1 cup cabbage, finely chopped
1 medium carrot, finely chopped
4 green onions, finely chopped
1 teaspoon toasted sesame oil
1/8 teaspoon salt
1/8 teaspoon ground white pepper
16–18 wonton wrappers

Other:

Handful baby spinach (optional)
Chopped green onions (optional)

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Instructions

Make the broth. In a large pot over medium heat, add all the ingredients for the broth and bring to a boil. Lower the heat to low, cover and simmer for 15 minutes.
Make the filling. Put the cabbage, carrots, scallions, sesame oil, salt and pepper in a bowl and mix well.
Make the wontons. Lay the wonton wrappers on a flat surface and place a small bowl of water next to them. Scoop about 2 teaspoons of filling and place it in the center of a wrapper. Repeat until all the wrappers have filling.
Shape the wontons. Dip your index finger and wet the edges of a wonton wrapper. Fold the wonton in half moon shape, and gently press to seal the edges. Grab the corners and bring them in the center of the wonton, gently pressing one corner on top of the other. Gently seal with a little water if needed. Place the wonton on a plate and cover with a lid or towel to prevent it from drying. Repeat until all the wonton are made.
Make the wonton soup. Bring the soup back to a boil and lower to a simmer. Gently add the wontons, cover and cook for 8-10 minutes.
Add the extras. Turn the heat off, stir in the spinach and serve with freshly chopped scallions and white ground pepper.

Notes

The soup cannot be saved for more than 1 day since the cooked wontons will lose their shape and get soggy. If you’d like to save some for later: Save the wontons and the broth separately in airtight storage containers in the fridge. The soup will last for 4 to 5 days. You can freeze the broth too, it will keep for much longer, up to 1 month.

Save the wontons raw by laying them flat on a plate or cooking tray and covering them with a towel or plastic wrap. Refrigerate the for at least 1 hour and once they are cold, transfer them to a storage bag or container and freeze them.

When you are ready to make more soup, place the cold or frozen broth and frozen wontons in a pot and reheat. Bring the soup to a boil and turn the heat off. Enjoy!

Nutrition

Serving Size: 1 bowl
Calories: 145
Sugar: 3.3g
Sodium: 663mg
Fat: 2.9g
Saturated Fat: 0.4g
Unsaturated Fat: 1.2g
Trans Fat: 0g
Carbohydrates: 25.g
Fiber: 1.8g
Protein: 4.2g
Cholesterol: 2.9mg