A quick and easy, healthier Asian-inspired soup the whole family will love. Mix it up with any of your favorite vegetables and try different types of wontons. Enjoy!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

384.8 calories; protein 22.2g 44% DV; carbohydrates 40.8g 13% DV; fat 15.3g 24% DV; cholesterol 93.3mg 31% DV; sodium 1787.9mg 72% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2019
This was a fantastic recipe but I did make some adjustments so I could use the ingredients I had on hand. I did not add tofu or miso broth and subbed fish sauce for fish oil. I also doubled the carrot and used a bag of shredded 'cole slaw mix' to replace the 1/2 head of cabbage. I also halved the salt because my chicken broth added plenty of salt. Enjoy! Read More
(1)

Most helpful critical review

Rating: 2 stars
06/23/2019
I was disappointed in the cooking time instructions. I followed the 'simmer for 20 minutes at least' and the veggies were soggy. To make it edible I added fresh bean sprouts to my bowl for some crunch. The flavour was good but the sogginess was unappealing. Next time I will cut back the cooking time by at least 5 minutes maybe more. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/14/2018
Delicious. I didn't have fish oil so I used a bit of fish sauce. Next time I will cut back a bit on the tofu. This also tastes good pureed - adding the potstickers to the pureed soup at the end Read More
(1)
Rating: 5 stars
02/05/2019
This was a fantastic recipe but I did make some adjustments so I could use the ingredients I had on hand. I did not add tofu or miso broth and subbed fish sauce for fish oil. I also doubled the carrot and used a bag of shredded 'cole slaw mix' to replace the 1/2 head of cabbage. I also halved the salt because my chicken broth added plenty of salt. Enjoy! Read More
(1)
Rating: 5 stars
09/26/2020
Very good, slight alterations: added 2 inch piece of peeled ginger 2 tbsp finely chopped cilantro and 1/4 tsp garlic powder to broth. Used 2 cups of chopped cabbage and didn't have fish oil, so used 1 tsp fish sauce instead. Did not use miso or tofu. Added chicken cilantro wontons, delightful!! Next time will throw in the snap peas with the wontons as they were a bit mushy, and I almost forgot, didn't add any salt. Next time will add a few tbsp of soya sauce Read More
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Rating: 2 stars
06/23/2019
I was disappointed in the cooking time instructions. I followed the 'simmer for 20 minutes at least' and the veggies were soggy. To make it edible I added fresh bean sprouts to my bowl for some crunch. The flavour was good but the sogginess was unappealing. Next time I will cut back the cooking time by at least 5 minutes maybe more. Read More