Wonton Soup (Elementary School Portion)
【小学校】ワンタンスープ · Wantan Sūpu
By Aoi, licensed nutritionist · From a Japanese elementary school lunch menu
This is wonton soup the way it's made in Japanese school lunch kitchens. Instead of folding individual dumplings, the wonton wrappers are cut into strips and dropped straight into the broth, where they turn soft and slippery - a texture children love and a huge time-saver when you're feeding a crowd. Small cubes of chicken, carrot, shiitake, bean sprouts and spinach make it a filling soup that eats almost like a light noodle dish, with just a little soy sauce, salt and pepper for seasoning.
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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 elementary school, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 22.2 gchicken thigh
- 7.7 gwonton wrappers
- 11.1 gcarrot
- 2.6 gfresh shiitake mushrooms
- 13.2 gbean sprouts
- 166.5 gwater
- 6.6 gfrozen spinach
Seasonings
- 1 gsesame oil
- 1 gchicken stock powder (Chinese-style)Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
- 2.1 gsoy sauce
- 0.2 gsalt
- to tastepepper
About the Japanese ingredients in this recipe
- chicken stock powder (Chinese-style) (鶏ガラスープの素)
- Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
Directions
- 1
Cut the carrot into thin matchsticks and thinly slice the shiitake. Cut each wonton wrapper into 6 pieces. Cut the chicken into 1 cm cubes.
- 2
Heat the sesame oil in a pot, add the chicken and stir-fry until it changes color.
- 3
Add the carrot, water and chicken stock powder and bring to a boil. Add the bean sprouts and shiitake and simmer over low heat for 10 minutes.
- 4
Add the frozen spinach, soy sauce, salt and pepper and bring back to a boil.
- 5
Add the wonton wrapper pieces, separating them as you drop them in, and simmer briefly just until cooked through.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 85.4 kcal | 170.7 kcal | 85.4 kcal |
| Protein | 5.3 g | 10.5 g | 5.3 g |
| Fat | 4.2 g | 8.4 g | 4.2 g |
| Carbohydrates | 6.5 g | 12.9 g | 6.5 g |
| Fiber | 0.9 g | 1.8 g | 0.9 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 12.1 mg | 24.3 mg | 12.1 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 146.4 mg | 292.8 mg | 146.4 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 85.4 kcal | 5.3 g | 4.2 g | 6.5 g | 0.9 g | 0.6 g | 12.1 mg | 0.2 mg | 146.4 mg |
| 1 adult serving | 170.7 kcal | 10.5 g | 8.4 g | 12.9 g | 1.8 g | 1.2 g | 24.3 mg | 0.3 mg | 292.8 mg |
Values are per serving (1.5× the Japanese elementary-school 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.
This is the elementary-school portion of Wonton Soup (larger quantities, same method).
