Wonton soup

Ingredients for 5 servings:

• 350 g white cabbage, finely chopped
• 160 g carrot(s), finely chopped
• 400 g chicken breast, cut into small pieces
• 2 liters of water
• 5 tbsp soy sauce, light
• ½ tbsp salt
• ½ bunch of spring onions
• 1 pack of wonton wrappers
• 250 g minced meat
• 5 shiitake mushroom(s), dried
• 3 water chestnuts
• ½ bunch of spring onions
• 4 tbsp soy sauce, light
• ½ tsp salt
• 1 egg(s)
• 2 ½ liters of water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

with minced meat wonton

For the broth, chop the vegetables (white cabbage, carrots, 1/2 bunch of spring onions) and the chicken breast. Brown the meat in a little oil. Add the vegetables and cook. Pour in 2 liters of water. Simmer for 30 minutes. Remove the vegetables and season the soup with soy sauce and salt. For the wontons, soak the shiitake mushrooms in hot water for 2 hours. Chop the water chestnuts. Mix with the spices, the minced meat, and the remaining ingredients. Chop the spring onions. Fill each wonton wrapper with about a teaspoon of the minced meat mixture and boil for 2 minutes in 2.5 liters of water. Add the wontons to the soup and garnish with the sliced ​​spring onions.