Spinach and Wonton Soup
A soup featuring fresh spinach and wontons from the leafy vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 Wan‑Tont dough sheets (ca. 150 g, available frozen in Asian stores)
- 800 ml chicken broth
- 2 tbsp Light soy sauce
- 1 tbsp sake
- 1 piece ginger (walnut size)
- 1 clove garlic
- 1 chicken breast fillet (ca. 120 g)
- 1 tsp Cornstarch
- 3 handfuls spinach
- 4 stems coriander
Instructions
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1.
Let the wonton dough sheets thaw at room temperature. Heat the chicken broth with 1 tbsp soy sauce and sake. For the filling, peel and finely chop the ginger and garlic. Wash, pat dry, and finely mince the chicken breast fillet; mix with the ginger, garlic, 1 tbsp light soy sauce, and cornstarch.
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2.
Place 1 tsp of the chicken filling in the center of each dough sheet. Brush the edges lightly with water. Fold the sheets diagonally over the filling and press firmly to seal. Drop the wontons into the hot broth and simmer gently for 6‑8 minutes until cooked through.
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3.
Meanwhile, wash and trim the spinach; add it to the soup just before serving. Wash and shake dry the coriander. Serve the wonton soup garnished with coriander.
