Homemade Wonton Soup

1. 1

   Dice the green onions, reserving all but 1 tablespoon. Slice the mushrooms, reserving all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and the 1 tablespoon of sliced mushrooms, and add them to a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir until the pork filling is thoroughly combined.

2. 2

   Place about 1 tablespoon of the pork filling in the center of each wonton wrapper. Lightly moisten the edges of the wrappers with water using your finger or a pastry brush. Fold one corner over the filling to meet the opposite corner, forming a triangle, and press the edges to seal. Moisten the two long corners of the triangle, fold them together, and press firmly to seal.

3. 3

   Bring the chicken broth to a boil in a large saucepan over medium heat. Add the wontons to the broth one at a time, and cook for 3 to 5 minutes, until they float to the top.

4. 4

   Reduce the heat to a simmer, gently stir in the shrimp, bok choy, and the reserved sliced mushrooms, and let the soup simmer 2 more minutes, until the shrimp turn pink. Add the snow pea pods.

5. 5

   Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve right away.

• Calories 376.05 kcal Moderate
• Protein 27.13 g Good Source
• Carbs 23.72 g Moderate
• Total Fat 17.67 g High
• Saturated Fat 5.81 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 132.13 mg High
• Sodium 1119.11 mg High
• Fiber 1.68 g Low Source
• Sugar 2.11 g Low Source
• Added Sugar 0.19 g Low Source
• Calcium 49.21 mg Low Source
• Iron 3.26 mg Moderate
• Potassium 349.4 mg Low Source
• Vitamin A 47.34 mcg_rae Low Source
• Vitamin C 37.21 mg Good Source
• Vitamin D 0.67 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame