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 of Melissa Gaman
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Deconstructed Wonton Soup
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

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

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.

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