Wonton Soup with Napa Cabbage
わんたんスープ（白菜） · Wantan Sūpu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is the wonton soup we make in the preschool kitchen, and it skips the fiddly part: instead of folding dumplings, the wonton wrappers are cut into strips and dropped straight into the broth, where they turn soft and slippery like little noodles. Napa cabbage and green onion simmer until sweet, and a small amount of ground pork adds body without weighing the soup down. The seasoning is kept gentle so even the youngest children can enjoy it, and the tender wrappers are easy to catch on a spoon.
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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
Roughly chop the napa cabbage and thinly slice the green onion crosswise.
- 2
Cut the wonton wrappers in half lengthwise, then cut them 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. Add the wonton wrapper strips, separating them as you go, then season with the salt and soy sauce and simmer.
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.
