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
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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.