Miso Wonton Soup is an easy 30 minute meal made with frozen chicken dumplings and healthy Japanese miso paste ~ everybody loves this comforting soup!
Reader Rave ~
“I just had to drop by and let you know that this soup is really delicious and MY KIDS ATE IT.
Win win win! Thank you!” ~Drea
How nice is it that simple, clean, and healthy food is so often the easiest to throw together. It’s almost embarrassing how easy. This Miso Wonton Soup doesn’t really even cook at all in the traditional sense, so if you can boil water, you can make it. I hate to insult your intelligence by posting the recipe, but if you’re like me, it sometimes helps to be reminded, visually if possible, of easy solutions for those times when you’re hungry, cold, in a hurry, and your mind decides to go blank on you.
The secret to this warm, satisfying and low calorie lunch is in the freezer. It’s a bag of frozen mini chicken and cilantro wontons. I got them at Costco, but you can find them at Trader Joe’s and other places. Between the canned broth, the miso paste, which keeps forever in the fridge, and the frozen wontons, this is one of those recipes you can make on the fly, no trip to the grocery store required. The veggies can be almost anything you have around…if you don’t have baby bok choy, scallions and a carrot you can use frozen peas, celery, bell peppers, mushrooms, anything you like. Just slice them very thinly because they don’t get simmered in the soup, they become crisp/tender on contact with the hot broth just before serving.
Nutritious miso paste turns chicken broth, or water for that matter, into a rich savory soup. It’s made from fermented soybeans or grains, and comes in several variations such as red, white, and yellow. They vary in flavor but can be used interchangeably. You’ll find it in a refrigerated section along with wonton wrappers and tofu.
A lot of people say the Japanese have the healthiest eating habits on earth. All you have to do is look at Japanese food to see the striking differences between it and most of what we eat in the West. From the thin broth, to the delicate, translucent wonton wrappers, to the paper thin slices of carrot, this soup is the model of restraint. If you’re looking to get a little healthier in ’14, or lose a pound or two, this is your soup.
Miso Wonton Soup
- 28 oz about 3 1/2 cups chicken broth
- 2 cups water
- about 16-20 mini wontons
- 2 Tbsp miso paste I used yellow
- 1 baby bok choy thinly sliced
- 6 scallions thinly sliced, white and some of the green parts, too
- 1 carrot sliced paper thin (use the 1/8 inch setting on a mandoline slicer)
- Heat the broth and water to a simmer in a saucepan. Add the wontons and simmer gently until they are heated through, this will just take a few minutes.
- Add the miso to the soup and stir until dissolved. Add the veggies and bring the soup back to a simmer.
- Serve hot.