For those who enjoy wonton soup but are keeping an eye on their weight, finding a recipe that fits into a healthy diet can be a challenge. The traditional wonton soup, often served in restaurants, may contain high amounts of sodium, saturated fat, and calories, making it less suitable for individuals following a Weight Watchers (WW) program. However, with some mindful ingredient choices and adjustments, it's possible to create a delicious and satisfying wonton soup that aligns with WW guidelines and helps maintain a balanced lifestyle. This article aims to guide you through the process of finding the best WW-friendly wonton soup recipe, taking into consideration nutritional aspects, taste, and ease of preparation.
Here are our top 6 tried and tested recipes!
WONTON SOUP (WW FRIENDLY)
I love wonton soup, and came across this lower cal/lower fat version -- only 3 points per serving if following the WW flex plan. Recipe source: Great Cooking Every Day
Provided by ellie_
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, bring the broth to a boil and then add the chicken. Reduce heat and simmer covered for 8-10 minutes or when chicken is cooked through. Strain, reserving broth. When chicken is cool enough, shred chicken into thin 1-inch strips.
- Meanwhile, in a separate saucepan, add enough water to cover carrots and bring to a boil, add carrots and simmer covered until carrots are tender (2 minutes). Drain in a colander and rinse under cold water to stop the cooking. Set aside.
- To prepare wonton filing, combine chicken, tofu, scallions, garlic, minced ginger and hoisin sauce in a small bowl, mashing mixture together with a fork.
- Drop 1 tablespoon of filling onto center of wonton skin. Brush edges with water, then fold wonton into a triangle, pressing on the filling to remove trapped air and then press edges to seal. Bring together the two points of the triangle and then twist and press the points together. Repeat with remaining filling and wonton skins - making 12 wontons.
- In a saucepan combine the reserved broth (I would use the one I cooked the chicken in), the tamari (or soy sauce), star anise and ginger slice and bring it to a boil. Reduce heat and simmer, covered for 20 minutes. Remove the star anise and ginger and discard.
- Meanwhile cook the wontons in a large pot of simmering water until the wontons rise to the surface (3-5 minutes). Drain and Set aside cooked wontons.
- To the broth add the bok choy, leek and carrots - bring to a simmer, then remove pan from heat. Add wontons to broth and then serve soup in bowls.
Nutrition Facts : Calories 387, Fat 15.7, SaturatedFat 4.4, Cholesterol 93.1, Sodium 626.2, Carbohydrate 22.2, Fiber 1.2, Sugar 2.4, Protein 38.9
EASY WONTON SOUP
Steps:
- Bring chicken broth to a boil in a large pot.
- Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
- Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
- Stir in soy sauce and sesame oil.
- Divide soup in four bowls. Garnish with fresh scallions.
Nutrition Facts : ServingSize 1 1/2 cup (generous), Calories 136 kcal, Carbohydrate 22.5 g, Protein 9 g, Fat 2 g, SaturatedFat 0.5 g, Cholesterol 6.5 mg, Sodium 1218 mg, Fiber 2.5 g, Sugar 5 g
WONTON SOUP
Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.
Provided by Emeril Lagasse
Categories appetizer
Time 1h30m
Yield about 2 quarts, 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
- In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
- Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
- Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.
WONTON SOUP
A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
- Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
- FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 15.3 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 588.8 mg, Sugar 1 g
WONTON SOUP
I love soups, and one of my favorites is wonton soup. This version was printed in Saveur magazine. In China this dish is considered a snack rather than one course of a meal. If you have a choice, try to find a good quality, thinner, wonton wrapper at your Asian food market. The steps look long, but I've broken them down in many simple steps for clarity.
Provided by PanNan
Categories Clear Soup
Time 46m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Soup Base:.
- Place ingredients for soup base into a large soup pot and bring to a boil over medium heat.
- Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors.
- Remove broth from heat and set aside.
- Wontons:.
- Place 2 tbsp chicken stock and cornstarch into a large mixing bowl and stir to combine.
- Add minced scallions, minced ginger, pork, soy sauce, dry sherry, sesame oil, and sugar, and stir well.
- Fill a cup with water and set it nearby.
- Place a wrapper in front of you so that it looks like a diamond.
- Dip your finger in the water and moisten all 4 edges of the wrapper.
- Place about 1 tsp of the meat mixture in the center of the wrapper and fold in half over the filling to make a triangle.
- Press firmly along the sides to seal it and remove any excess trapped air.
- Moisten the left and right corners of the triangle and pinch them together.
- Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel.
- Repeat until all wontons are made.
- Soup:.
- Bring reserved broth to a boil, cover and reduce heat to medium low.
- Add wontons to simmering broth.
- Stir occasionally until wonton filling is firm and cooked through - about 5 minutes.
- Stir in spinach leaves and cook for 30 seconds until they wilt.
- Serve hot.
EASY WONTON SOUP
This is an easy wonton soup for those looking for a base recipe. You can add more elaborate ingredients to the soup like mushrooms, spinach, bok choy, celery, prawns, BBQ pork, etc. Or just enjoy its simplicity.
Provided by veglemon
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix pork, green onions, egg, and hot sauce for wontons together in a bowl; season with pepper. Refrigerate for 30 minutes.
- Place a heaping teaspoon of pork mixture in the center of a wonton wrapper. Moisten edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer 2 points in toward the center, pinching together. Repeat to form remaining wontons.
- Pour chicken broth in a pot and bring to a rolling boil. Add grated ginger. Add wontons and cook until they float to the surface, indicating they are ready, about 6 minutes.
- Serve, garnished with green onions and soy sauce.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 34.8 g, Cholesterol 70.7 mg, Fat 10.2 g, Fiber 1.4 g, Protein 17.7 g, SaturatedFat 3.4 g, Sodium 1470.1 mg, Sugar 1.5 g
Tips:
- Use store-bought wonton wrappers to save time.
- To make your own wonton wrappers, mix 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 cup water in a bowl. Knead until the dough is smooth and elastic, about 5 minutes. Cover the dough with plastic wrap and let it rest for 30 minutes.
- To make the wonton filling, mix 1 pound ground pork, 1/2 cup chopped onion, 1/4 cup chopped green onion, 1/4 cup chopped cilantro, 1 teaspoon grated ginger, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Mix well.
- To assemble the wontons, place a wonton wrapper on a flat surface. Spoon 1 tablespoon of the filling in the center of the wrapper. Fold the wrapper over the filling to form a triangle. Wet the edges of the wrapper with water and press to seal.
- Bring a large pot of water to a boil. Add the wontons and cook until they float to the top, about 3 minutes. Remove the wontons from the pot and set aside.
- To make the broth, bring 6 cups chicken broth, 1 cup water, 1/2 cup chopped onion, 1/2 cup chopped carrots, 1/2 cup chopped celery, 1 teaspoon grated ginger, and 1/2 teaspoon garlic powder to a boil in a large pot. Reduce heat to low and simmer for 15 minutes.
- To serve, place the wontons in a bowl and ladle the broth over them. Garnish with chopped green onion and cilantro.
Conclusion:
Wonton soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover pork. With a few simple ingredients, you can make a delicious wonton soup that the whole family will enjoy. So next time you are looking for a quick and easy meal, give wonton soup a try.
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