Tuna Wonton Miso Soup

The ingredient of Tuna Wonton Miso Soup

  • 2 x 100g cans tuna in spring water john west brand drained
  • 1 egg lightly whisked
  • 20 egg wonton wrappers
  • 1l 4 cups boiling water
  • 20g rice vermicelli broken into small lengths
  • 2 x 8g sachets instant white miso soup
  • 1 carrot halved crossways thinly sliced lengthways into batons
  • 3 shallots ends trimmed thinly sliced into 6cm long strips

The Instruction of tuna wonton miso soup

  • place the tuna and a little of the egg in a bowl and use a fork to mash until well combined place 10 wonton wrappers on a clean surface spoon a teaspoonful of tuna mixture onto the centre of each wrapper brush edges with remaining egg pinch the edges together to enclose filling and form a pouch repeat with remaining wrappers tuna mixture and egg
  • place water vermicelli and miso in a saucepan over high heat and bring to boil reduce heat to medium add wontons cook stirring occasionally for 2 minutes or until hot add the carrot and shallots and cook stirring occasionally for 1 minute or until the carrot is tender ladle the soup into bowls and serve immediately

Nutritions of Tuna Wonton Miso Soup

fatContent: 153 916 calories
saturatedFatContent: 2 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: n a

Next Post Previous Post