Shellie's wonton and miso soup
6
Points®
Total time: 40 min • Prep: 35 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This recipe was created for our WW Live Cooking @ Home event with Shellie.
Ingredients
Chicken breast mince
200 g
Fresh lemon rind
½ tsp, grated
Fresh chives
1½ tbs, finely chopped
Garlic
1 clove(s), crushed
Fresh ginger
½ tbs, finely grated
Soy sauce
½ tbs
Rice wine vinegar
1 tbs
Sesame oil
½ tbs
Wonton wrapper(s)
16 individual
Salt reduced chicken stock
8 cup(s), (2L)
Savoy cabbage
3 cup(s), (255g)
Soy sauce
3 tbs
Sesame oil
2 tsp
Miso paste
1 tbs
Fresh red chilli
1 whole, finely chopped
Lemon juice
3 tbs
Bok choy
3 baby
Green shallot(s)
3 individual, thinly sliced
Fresh chives
3 tbs, finely chopped
Instructions
1
Add mince, rind, chives, garlic, ginger, soy sauce, vinegar and oil to a large mixing bowl. Season with salt and pepper and stir to combine.
2
Place the wrappers on a clean board. Spoon 2 teaspoons of the mixture into the centre of each wrapper. Making 1 wonton at a time, lightly brush the edges with a little water and fold over to form a triangle, enclosing the filling. Press the edges tightly to seal. Lightly brush two corners with water and press together. Repeat with remaining wrappers and chicken and chive mixture to make 16 wontons.
3
Place the stock into a large saucepan and bring to the boil. Add cabbage, soy, oil, miso, chilli, juice and wontons and boil for 4-5 minutes or until wontons are cooked through. Season with salt and pepper and stir through bok choy. Divide among 4 bowls and sprinkle with shallots and chives.
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