Shrimp Wonton Soup

Active time: 30 minutes
Total time: 35 minutes

Gingery shrimp wontons and loads of green veggies give this Chinese take-out favorite a more nutritious spin. Simmer the wontons gently so they donít fall apart while cooking. This recipe is adaptable, so feel free to substitute broccoli for asparagus, shelled edamame for peas or add finely shredded Napa cabbage instead of spinach. The idea is to get as many green veggies into the bowl as possible.

Shrimp Wonton Soup With Ginger and Spring Veggies



Place the mushrooms in a glass measuring cup and add 2 cups (473ml) very hot tap water. Soak for 30 minutes. Pour the soaking liquid into a large pot, stopping when you get to any sediment at the bottom of the bowl. Add the broth, slices of ginger and 3 tablespoons of the green onions. Bring to a simmer over medium-high heat. Cover and remove from heat.

Discard stems from soaked mushrooms and finely chop the caps. In a medium bowl, combine mushrooms, minced ginger, shrimp, remaining green onion, sesame oil, garlic, pepper and salt and stir to combine. Place about 1 teaspoon of the shrimp mixture in the center of a wonton square. Moisten the edges with your fingertips, fold the wrapper to make a triangle and squeeze the edges together to seal, pressing out any air bubbles trapped inside. Place on a baking sheet and repeat with the remaining filling and wrappers to make 20 dumplings.

Remove the ginger slices from the broth. Add the asparagus and peas and bring to a simmer over medium-high heat. Add the wontons, reduce heat to low, and poach at a bare simmer, stirring gently once, until the filling is cooked through, about 4 minutes. Add the spinach and soy sauce to the pot and stir once. Serve immediately.

Serves: 4 | Serving Size: 2 1/4 cups

Nutrition (per serving): Calories: 250; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 46mg; Sodium: 611mg; Carbohydrate: 35g; Dietary Fiber: 3g; Sugar: 3g; Protein: 20g