How to Make Veggie and Wonton Soup - A Step-by-Step Guide

Looking for a delicious and nutritious soup recipe that's perfect for meatless Monday or any day of the week? Look no further than this Veggie and Wonton Soup! Packed with flavorful vegetables and savory wontons, this soup is a satisfying and wholesome meal that the whole family will love.

This recipe is a great way to get your daily dose of veggies in a warm and comforting bowl of soup. The combination of crunchy vegetables and tender wontons creates a wonderful texture and flavor th...

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Ingredients

  • 5 cups chicken broth
  • 3 cups water
  • ½ head napa cabbage, chopped
  • 2 carrots - peeled, diced, or to taste
  • 1 cup chopped snow peas
  • 3 green onions, chopped
  • 1 tablespoon fish oil
  • 1 tablespoon sesame oil
  • 1 (16 ounce) package frozen wontons (such as Trader Joe's® Chicken Gyoza Potstickers)
  • 1 (8 ounce) container extra firm tofu, drained and diced
  • ¼ cup miso broth concentrate
  • 1 teaspoon salt
  • 1 teaspoon sriracha hot sauce (Optional)
  • ¼ teaspoon ground white pepper

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Pour broth and water into a large pot over medium-high heat. Add napa cabbage, carrots, snow peas, and green onions. Bring to a boil. Reduce heat to medium. Stir in fish oil and sesame oil. Simmer until vegetables are tender, at least 20 minutes.
  • Drop frozen wontons gently into the soup. Bring back to a boil. Reduce heat to medium; simmer until wontons are translucent, about 10 minutes. Stir in tofu, miso, salt, sriracha, and white pepper.
  • Nutrition

    385 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Cholesterol: 93mg
    • Sodium: 1788mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 22g
    • Vitamin C: 35mg
    • Calcium: 276mg
    • Iron: 4mg
    • Potassium: 400mg