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Wonton and miso soup

Shellie's wonton and miso soup

6
Points®
Total Time
40 min
Prep
35 min
Cook
5 min
Serves
4
Difficulty
Moderate
This recipe was created for our WW Live Cooking @ Home event with Shellie.

Ingredients

Chicken breast mince

200 g

Fresh lemon rind

½ tsp, grated

Fresh chives

1½ tbs, finely chopped

Garlic

1 clove(s), crushed

Fresh ginger

½ tbs, finely grated

Soy sauce

½ tbs

Rice wine vinegar

1 tbs

Sesame oil

½ tbs

Wonton wrapper(s)

16 individual

Salt reduced chicken stock

8 cup(s), (2L)

Savoy cabbage

3 cup(s), (255g)

Soy sauce

3 tbs

Sesame oil

2 tsp

Miso paste

1 tbs

Fresh red chilli

1 whole, finely chopped

Lemon juice

3 tbs

Bok choy

3 baby

Green shallot(s)

3 individual, thinly sliced

Fresh chives

3 tbs, finely chopped

Instructions

  1. Add mince, rind, chives, garlic, ginger, soy sauce, vinegar and oil to a large mixing bowl. Season with salt and pepper and stir to combine.
  2. Place the wrappers on a clean board. Spoon 2 teaspoons of the mixture into the centre of each wrapper. Making 1 wonton at a time, lightly brush the edges with a little water and fold over to form a triangle, enclosing the filling. Press the edges tightly to seal. Lightly brush two corners with water and press together. Repeat with remaining wrappers and chicken and chive mixture to make 16 wontons.
  3. Place the stock into a large saucepan and bring to the boil. Add cabbage, soy, oil, miso, chilli, juice and wontons and boil for 4-5 minutes or until wontons are cooked through. Season with salt and pepper and stir through bok choy. Divide among 4 bowls and sprinkle with shallots and chives.

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