Description
This lightning-speed Wonton Soup is made with a flavorful Vietnamese pho broth. Make it in 15 minutes flat! Vegan adaptable.
Ingredients
Units
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- 4 cups beef, chicken or veggie broth
- 4-5 thin slices ginger (OK to leave peel on)
- 1-2 rough chopped garlic cloves (optional)
- 4-5 Scallions, sliced, divided into white parts and green parts (or sub very thinly sliced onion)
- 1/2 teaspoon Chinese Five Spice
- 1/4 teaspoon cracked pepper
- 12- 14 mini wontons (or to your preference)
- 2 cups greens - optional ( chopped kale, bok choy, arugula, mizuna)
- Splash soy sauce
- Splash fish sauce
- generous pinch sugar
- Garnishes: bean sprouts, lime wedges, jalapeno slices, fresh basil or cilantro, chopped greens, sriracha, hoisin sauce, sesame oil.
Instructions
- Place stock, ginger, garlic, scallions (white parts only) 5 Spice, pepper into a medium pot and bring to a boil.
- Add frozen wontons and return to a boil. Simmer 5 minutes or according to directions on the package (perhaps longer for bigger ones). Add greens (optional) When wontons float, they should be done.
- Add the green scallions, soy sauce, fish sauce and sugar.
- Taste for salt. Adjust. The broth should taste flavorful and have depth, so adjust with soy sauce,fish sauce or salt, as necessary.
- Ladle into two large bowls and top with fresh bean spouts, a handful of herbs, thinly sliced jalapeño peppers. Stir in sriracha sauce and hoisin to taste.
Nutrition
- Serving Size: 1 big bowl
- Calories: 219
- Sugar: 10.6 g
- Sodium: 431.9 mg
- Fat: 5.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 34.2 g
- Fiber: 9.1 g
- Protein: 13.1 g
- Cholesterol: 14.8 mg