Wonton Soup

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Wonton Soup
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1 hr
ready in 1 hr 12 min.
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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


For the wontons
120 grams Tofu
2 scallions
1 red chile pepper
1 garlic
1 teaspoon freshly grated ginger
soy sauce
cayenne pepper
12 Wonton wrapper
For the soup
3 centimeters fresh ginger
1 garlic
1 sprig Lemongrass
½ stalk Leeks
100 grams baby Spinach
350 grams mixed Mushrooms (such as Shiitake, Enokitake, Egerling, oyster mushrooms)
2 tablespoons soybean oil
800 milliliters Chicken broth
1 Lime juice
2 tablespoons soy sauce
1 tablespoon Oyster sauce
freshly ground peppers
1 handful cilantro
How healthy are the main ingredients?
MushroomLeekTofuSpinachsoybean oilsoy sauce

Preparation steps


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.


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.