Renovated Won Ton Soup

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Makes

6 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
  • 12.4 g,
  • Fibre
  • 3.2 g,

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