Advertisement

Renovated Won Ton Soup

0

  • Makes6 to 6 250 mL

This quick and healthy dinner is one part chicken noodle soup, one part Chinese takeout

Ingredients

  • 2 900-mL pkg chicken broth, (or 7 cups homemade stock)

  • 1 tbsp white wine, or sherry (optional)

  • 2 green onions

  • 2 sprigs cilantro

  • 1 1/2-in. piece fresh ginger

  • 250 g ground chicken

  • 1 tsp tamari

  • 1 tsp toasted sesame oil

  • 1/2 tsp granulated sugar

  • 2 cups medium-width egg noodles

  • 2 cups broccoli florets

Instructions

  • In a large covered pot, combine stock and wine, and bring to a boil. Chop green onions (white and green parts) and cilantro (leaves and stems); mix together and keep about half off to the side for later. Peel, then finely chop or grate ginger, using a microplane or the finest holes on a grater.

  • Combine ground chicken, half of the green onion-cilantro mixture, ginger, tamari, sesame oil and sugar. With 2 teaspoons, make free-form meatballs: Scoop a bit of the ground chicken mixture with one, then push it onto a waxed-paper-lined tray with the other. (It's OK if they aren't round.)

  • Place noodles in boiling stock and cook, stirring, for 3 minutes. Add meatballs carefully, using tongs, then broccoli florets. Stirring gently so as not to break the meatballs, cook for 3 to 4 minutes longer, then test a meatball. If it's still pink inside, continue cooking for another minute or so.


Nutrition (per serving)

Carbohydrates 12.4g, Fibre 3.2g.

This article was originally published on Oct 01, 2008

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

Advertisement
Advertisement