Wonton Soup

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Wonton Soup
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Health Score:
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 12 min.
Ready in
Calories:
207
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie207 kcal(10 %)
Protein10.22 g(10 %)
Fat9.31 g(8 %)
Carbohydrates22.21 g(15 %)
Sugar added0 g(0 %)
Roughage1.83 g(6 %)
Vitamin A280.86 mg(35,108 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.79 mg(7 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.51 mg(46 %)
Niacin5.69 mg(47 %)
Vitamin B₆0.24 mg(17 %)
Folate88.43 μg(29 %)
Pantothenic acid1.39 mg(23 %)
Biotin0.44 μg(1 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C40.34 mg(42 %)
Potassium662.4 mg(17 %)
Calcium103.23 mg(10 %)
Magnesium39.34 mg(13 %)
Iron2.87 mg(19 %)
Iodine0.65 μg(0 %)
Zinc1.25 mg(16 %)
Saturated fatty acids1.23 g
Cholesterol7.23 mg

Ingredients

for
4
For the wontons
120 grams
2
1
1
1 teaspoon
freshly grated Ginger root
12
For the soup
3 centimeters
1
1 sprig
½ stalk
100 grams
baby Spinach
350 grams
mixed Mushrooms (such as Shiitake, Enokitake, Egerling, oyster mushrooms)
2 tablespoons
800 milliliters
1
2 tablespoons
1 tablespoon
freshly ground Pepper
1 handful

Preparation steps

1.

For the wontons: Roughly chop the tofu. Rinse, trim and thinly slice the scallions. Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop. Peel the garlic and puree in a blender along with the chile, scallions, ginger and tofu until still slightly chunky. Season with soy sauce and cayenne pepper.

Lay the wonton sheets on the work surface and place 1-2 teaspoons of the filling in the center. Brush the edges with water and fold the wonton over the filling, pressing to seal. Cover with plastic wrap and refrigerate.

2.

For the soup: Peel and thinly slice the ginger and garlic. Flatten the lemongrass with a knife. Rinse the leeks well and cut into thin slices. Rinse the spinach. Wipe the mushrooms with a dampened towel and chop if large. (If using shiitake mushrooms, remove and discard the stems).

In a saucepan heat the oil and sauté the garlic, lemongrass, leeks and ginger until soft, but not browned. Add the mushrooms, sauté briefly and pour in the broth. Add the spinach and wontons and simmer until just cooked through, about 10 minutes. Stir in the lime juice, soy sauce and oyster sauce, season with pepper. Rinse the cilantro, roughly chop and add to the soup. Remove and discard the lemongrass and serve the soup in bowls.