- 5 cups chicken broth
- 3 cups water
- 1/2 head napa cabbage, chopped
- 2 carrots - peeled, diced, or to taste
- 1 cup chopped snow peas
- 3 green onions, chopped
- 1 tablespoon fish oil
- 1 tablespoon sesame oil
- 1 (16 ounce) package frozen wontons (such as Trader Joe's® Chicken Gyoza Potstickers)
- 1 (8 ounce) container extra firm tofu, drained and diced
- 1/4 cup miso broth concentrate
- 1 teaspoon salt
- 1 teaspoon sriracha hot sauce (optional)
- 1/4 teaspoon ground white pepper
- Pour broth and water into a large pot over medium-high heat. Add napa cabbage, carrots, snow peas, and green onions. Bring to a boil. Reduce heat to medium. Stir in fish oil and sesame oil. Simmer until vegetables are tender, at least 20 minutes.
- Drop frozen wontons gently into the soup. Bring back to a boil. Reduce heat to medium; simmer until wontons are translucent, about 10 minutes. Stir in tofu, miso, salt, sriracha, and white pepper.
09/28/2019
recipepes.com
veggie and wonton soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
