Wonton Soup
わんたんスープ · Wantan Sūpu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is the shortcut wonton soup we make in preschool kitchens: instead of folding dozens of dumplings, the wonton wrappers are cut into ribbons and dropped straight into the pot, where they turn silky and slippery like little noodles. The ground pork and soft-cooked napa cabbage give the mild chicken broth plenty of flavor without much salt, and the small pieces are easy for little ones to scoop up with a spoon. It comes together in one pot in minutes, which makes it a favorite on busy weeknights too.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 36 gnapa cabbage
- 6 ggreen onion (naga negi)Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 6 gwonton wrappers
- 9.6 gground pork
Seasonings
- 150 gwater
- 0.6 gchicken stockA light, Chinese-style chicken bone stock, usually made in Japan from granules. Substitute: Any light chicken stock or broth.
- 0.3 gsalt
- 1 gsoy sauce
About the Japanese ingredients in this recipe
- green onion (naga negi) (ねぎ)
- Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- chicken stock (鶏ガラスープ)
- A light, Chinese-style chicken bone stock, usually made in Japan from granules. Substitute: Any light chicken stock or broth.
Directions
- 1
Cut the napa cabbage into rough bite-size pieces and thinly slice the green onion crosswise.
- 2
Cut the wonton wrappers in half lengthwise, then into 1 cm wide strips.
- 3
Put the water and chicken stock granules in a pot. Once it comes to a boil, add the vegetables from step 1 and simmer.
- 4
Add the ground pork and break it up in the broth. Add the wonton wrapper strips, separating them as you drop them in, then season with the salt and soy sauce and simmer until cooked through.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 43.5 kcal | 87 kcal | 43.5 kcal |
| Protein | 2.8 g | 5.7 g | 2.8 g |
| Fat | 1.8 g | 3.6 g | 1.8 g |
| Carbohydrates | 4.5 g | 9 g | 4.5 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 19.5 mg | 39 mg | 19.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 43.5 kcal | 2.8 g | 1.8 g | 4.5 g | 0.5 g | 19.5 mg | 0.3 mg |
| 1 adult serving | 87 kcal | 5.7 g | 3.6 g | 9 g | 0.9 g | 39 mg | 0.6 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
