Wonton Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 10.22 g | (10 %) | ||
| Fat | 9.31 g | (8 %) | ||
| Carbohydrates | 22.21 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.83 g | (6 %) |
| Vitamin A | 280.86 mg | (35,108 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 0.79 mg | (7 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 5.69 mg | (47 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 88.43 μg | (29 %) | ||
| Pantothenic acid | 1.39 mg | (23 %) | ||
| Biotin | 0.44 μg | (1 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 40.34 mg | (42 %) | ||
| Potassium | 662.4 mg | (17 %) | ||
| Calcium | 103.23 mg | (10 %) | ||
| Magnesium | 39.34 mg | (13 %) | ||
| Iron | 2.87 mg | (19 %) | ||
| Iodine | 0.65 μg | (0 %) | ||
| Zinc | 1.25 mg | (16 %) | ||
| Saturated fatty acids | 1.23 g | |||
| Cholesterol | 7.23 mg |
Ingredients
- For the wontons
- 120 grams Tofu
- 2 scallions
- 1 red chili pepper
- 1 garlic clove
- 1 tsp freshly grated ginger
- soy sauce
- cayenne pepper
- 12 Wonton wrapper
- For the soup
- 3 centimeters fresh ginger
- 1 garlic clove
- 1 sprig Lemongrass
- ½ stalk Leeks
- 100 grams baby Spinach
- 350 grams mixed Mushrooms (such as Shiitake, Enokitake, Egerling, oyster mushrooms)
- 2 Tbsps soybean oil
- 800 milliliters Chicken broth
- 1 Lime juice
- 2 Tbsps soy sauce
- 1 Tbsp Oyster sauce
- freshly ground peppers
- 1 handful cilantro
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.
