Wonton Soup with Chicken
わんたんスープ（鶏肉） · Wantan Sūpu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is the wonton soup we serve in the preschool kitchen, with one practical twist: instead of folding dumplings, the wonton wrappers are cut into ribbons and dropped straight into the broth. They turn soft and slippery, which small children love, and the diced chicken thigh and onion make the soup gentle and comforting. A little bok choy stirred in at the end adds color and a tender bite. It is quick to make on a busy weeknight and mild enough for even the youngest eaters.
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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
- 19.5 gbok choy
- 7.5 gonion
- 6 gwonton wrappers
- 16.5 gchicken thigh
Seasonings
- 150 gwater
- 0.5 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.
- 0.2 gsalt
- 0.9 gsoy sauce
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 bok choy into 2 cm pieces and boil in hot water for 3 minutes (boiling it separately keeps its color bright, but if that is too much trouble you can simmer it with everything else). Cool under running water and squeeze out the excess moisture.
- 2
Cut the onion in half lengthwise, then slice thinly. Cut the wonton wrappers in half, then into 1 cm strips. Cut the chicken into 1 cm dice.
- 3
Put the water, chicken stock powder and onion in a pot and bring to a boil. Add the chicken and simmer over low heat for about 15 minutes.
- 4
Add the wonton wrapper strips, separating them as you drop them in, then add the salt and soy sauce and simmer briefly. Stir in the bok choy from step 1.
If you add the wonton wrapper strips all at once they will stick together in a clump, so always separate them as you drop them in. They soak up the broth as they sit, so it is best to add the wrappers just before serving.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 54 kcal | 108 kcal | 54 kcal |
| Protein | 3.6 g | 7.2 g | 3.6 g |
| Fat | 2.6 g | 5.1 g | 2.6 g |
| Carbohydrates | 4.5 g | 9 g | 4.5 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 22.5 mg | 45 mg | 22.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 118.5 mg | 237 mg | 118.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 54 kcal | 3.6 g | 2.6 g | 4.5 g | 0.6 g | 0.5 g | 22.5 mg | 0.3 mg | 118.5 mg |
| 1 adult serving | 108 kcal | 7.2 g | 5.1 g | 9 g | 1.2 g | 0.9 g | 45 mg | 0.6 mg | 237 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.
