Deconstructed Wonton Soup

Both edamame and cabbage pack a lot of nutrients into this Asian chicken soup. Putting all the flavors of a wonton directly in the soup instead of wrapping dumplings helps you get this dish on the table in a flash.

Recipe courtesy Melissa Gaman for Cooking Channel

Photo: Deconstructed Wonton Soup

TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 tablespoon toasted sesame oil
  • 1 pound ground chicken
  • 1 tablespoon finely chopped fresh ginger
  • 1 red or green jalapeno, seeded if desired, chopped
  • 3 cups coleslaw mix
  • 4 cups low-sodium chicken broth
  • 1 cup frozen shelled edamame
  • 12 wonton wrappers, each cut into 4 strips
  • 1 tablespoon low-sodium soy sauce, plus extra for serving
  • Whole fresh cilantro leaves, for garnish
  • Chopped scallions, for garnish
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Directions

Heat 2 teaspoons of the sesame oil in a medium pot over medium heat. Add the chicken and cook, breaking up with a wooden spoon into large clumps, until no longer pink, about 5 minutes. Add the ginger and jalapenos and cook until softened, about 3 minutes. Add the coleslaw mix and cook until lightly wilted, 2 minutes.

Add the broth and 4 cups water. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer to blend the flavors together, about 15 minutes.

Add the edamame and wonton wrappers (add the wonton wrappers a few slices at a time so they do not all clump together). Cook until the edamame are tender, 5 to 8 minutes. Remove from the heat and stir in the soy sauce. Divide among 4 bowls. Scatter the cilantro and scallions over the bowls and drizzle with the remaining 1 teaspoon sesame oil. Serve with additional soy sauce on the side for each person to season their own bowl of soup.

Per serving: Calories: 367; Total Fat: 16 grams; Saturated Fat: 4 grams; Protein: 32 grams; Total carbohydrates: 25 grams; Sugar: 1 gram; Fiber: 4 grams; Cholesterol: 100 milligrams; Sodium: 435 milligrams

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  • on January 15, 2013

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    Really good and simple. Next time I will use a little more ginger... I didn't quite have enough and I think even more ginger would be even more delicious. I could see adding garlic for a variation too.

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  • on January 11, 2013

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    Very good, but I think I will try it with rotisierre chicken next time. Great flavor.

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  • on January 08, 2013

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    Very good and so easy to make. Made a double batch as written but lacks seasoning. I will make this again.

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