Weeknight Wonton Soup You Have To Try
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| Weeknight Wonton Soup |
"This is a very short, semi-selfmade wonton soup which can cross from cutting board to desk in less than 10 mins! Serve with Chinese-fashion noodles for an entire meal."
Ingredients :
- 4 cups fowl broth
- 1 cup red meat broth
- 1 (4 ounce) can water chestnuts, drained and chopped
- 3 green onions, chopped (tops included)
- 1 package frozen wontons
- 1 (5 ounce) bag sparkling infant spinach leaves
- half of teaspoon Chinese five-spice powder
- salt to taste
- 1 pinch cayenne pepper (elective)
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 20M |
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- Pour the chook and beef broths into a big saucepan and produce to a boil over excessive heat. Add the water chestnuts, inexperienced onions, and frozen wontons and cook till the wontons are cooked thru and floating, 2 to 3 minutes.
- Remove from the warmth and stir within the clean spinach. Cover the soup and permit the spinach steam and melt in the hot soup for 2 mins.
- Season with Chinese 5 spice, salt, and cayenne pepper.
Notes :
- Reynolds® Aluminum foil can be used to keep meals moist, prepare dinner it lightly, and make clean-up less complicated.
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