Veggie And Wonton Soup Recipes
EASY WONTON SOUP
Steps:
- Bring chicken broth to a boil in a large pot.
- Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
- Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
- Stir in soy sauce and sesame oil.
- Divide soup in four bowls. Garnish with fresh scallions.
Nutrition Facts : ServingSize 1 1/2 cup (generous), Calories 136 kcal, Carbohydrate 22.5 g, Protein 9 g, Fat 2 g, SaturatedFat 0.5 g, Cholesterol 6.5 mg, Sodium 1218 mg, Fiber 2.5 g, Sugar 5 g
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WHAT VEGETABLES GO IN WONTON SOUP? (15 BEST VEGGIES)
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- Broccoli. Broccoli might not be everybody’s favorite vegetable, but it definitely has a place in wonton soup. The key is to not add too much, as the broccoli will release a lot of water and make the soup green.
- Cauliflower. Cauliflower is great for soaking up flavors, so it’s a great choice for wonton soup. You’ll want to add about 1/2 cup of chopped cauliflower per serving.
- Carrots. Carrots add color, texture, and sweetness to wonton soup. To use them, simply julienne or matchstick cut carrots and add them to the soup along with the other ingredients.
- Corn. Corn is a summer vegetable that is often used in soups and stews. While it can be eaten raw, corn is usually cooked before adding to a soup. To use corn in wonton soup, cook the corn first by boiling or grilling.
- Zucchini. Zucchini is mild, so it can be easily overpowered by other flavors. See Also: What Sauce Goes with Zucchini Noodles? That’s why, when using zucchini in wonton soup, it’s best to pair it with other milder ingredients.
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