Yummy Homemade Wonton Soup with Vegetarian Wontons ( only 55

Wonton soup

2 - 10oz condensed chicken broth
5 cups water
1 tbsp. Low - sodium soy sauce
1 thinly sliced gingerroot
1 cup Bok choy, thinly sliced with green leaves
1 cup thinly sliced fresh mushrooms
1/2 cup slivered cooked chicken, ham or pork.
canned sliced water chestnuts ( optional)
Crunchy vegetarian wontons (see recipe below)
2 green onions, thinly sliced

Simmer broth, water, soy sauce, ginger slice and bok choy in dutch oven for 5 mins. Discard ginger slice. Add mushrooms, meat and water chestnuts. simmer for 5 mins. Increase heat. Add wontons. Stir gently until boiling. Boil gently for 4 to 5 mins until wontons are tender. Add green onion. Serve immediately.

1 cup plus wontons. 55 calories. :happy:
1.0g total fat (0.3g sat., 1.6 mg cholesterol)
666 mg sodium ; 5g protein; 7g carbs; 1g dietary fiber


Crunchy Vegetarian Wontons

1/2 cup canned water chestnuts, drained, finly chopped and blotted dry.
1/2 cup finely chopped bean sprouts
1/2 cup finely chopped cabbage
1 green onion, finely chopped
1 large egg white
2 tsp. hoisin or black bean sauce
1 tsp. cornstarch
1/2 tsp. Grated gingerroot
1/4 tsp. salt
1/8 tsp. garlic powder

55 - 60 wonton wrappers

Place first 10 ingredients in small bowl. Stir to combine. Transfer to strainer set in small bowl to allow accumulating liquid to drain while filling wontons. Place round 1/2 tsp. filling slightly of center on wrapper. Moisten finger in water and draw circle around filling. Fold wrapper in half over filling. Press and flute rounded edge to seal. Repeat with remaining filling and wrappers. Cover wontons with damp tea towel to keep from drying out until ready to cook. Boil in Wonton soup or broth for 4 minutes until wrappers are tender.