Wonton Soup with Pork
ワンタンスープ（豚肉）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is wonton soup the way it is made in a school lunch kitchen: instead of folding each dumpling by hand, the wrappers are cut into strips and dropped straight into the broth, where they turn soft and slippery, while the ground pork goes in loose. The result is a mild, gentle soup with the same comforting flavor as the restaurant version, and the silky wrapper strips are something children happily slurp up. It uses no egg or milk, and comes together quickly with just a few everyday ingredients.
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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
- 9.8 gground pork
Seasonings
- 150 mlwater
- 0.6 gchicken stock powder (milk-free)A Japanese granulated chicken soup base used for Chinese-style soups and stir-fries; this version is made without milk ingredients. Substitute: Milk-free chicken bouillon powder or a crumbled bouillon cube; check the label.
- 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 powder (milk-free) (鶏ガラスープの素（乳不使用）)
- A Japanese granulated chicken soup base used for Chinese-style soups and stir-fries; this version is made without milk ingredients. Substitute: Milk-free chicken bouillon powder or a crumbled bouillon cube; check the label.
Directions
- 1
Cut the napa cabbage into rough chunks and slice the green onion into thin rounds. Cut the wonton wrappers in half, then into 1 cm-wide strips.
- 2
Put the water and chicken stock powder in a pot and bring to a boil. Add the napa cabbage and green onion and simmer.
- 3
Add the ground pork and break it up in the broth.
- 4
Just before serving, add the wonton wrapper strips, separating them as you drop them in, then add the salt and soy sauce and simmer briefly.
If you drop the wonton wrapper strips in all at once they stick together and cook as a clump, so always separate them as you add them to the pot. The wrappers also soak up the broth as they sit, so it is best to add them just before serving.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 46.5 kcal | 93 kcal | 46.5 kcal |
| Protein | 3 g | 6 g | 3 g |
| Fat | 1.8 g | 3.6 g | 1.8 g |
| Carbohydrates | 5.3 g | 10.5 g | 5.3 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 16.5 mg | 33 mg | 16.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 129 mg | 258 mg | 129 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 46.5 kcal | 3 g | 1.8 g | 5.3 g | 0.8 g | 0.6 g | 16.5 mg | 0.3 mg | 129 mg |
| 1 adult serving | 93 kcal | 6 g | 3.6 g | 10.5 g | 1.5 g | 1.2 g | 33 mg | 0.6 mg | 258 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.
