December 19, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Tuna-wonton-miso-soup.jpg" srcset="https://img.taste.com.au/LOAV9qhs/w720-h480-cfill-q80/taste/2016/11/tuna-wonton-miso-soup-22207-1.jpeg 720w, https://img.taste.com.au/jfV5WYPH/w643-h428-cfill-q90/taste/2016/11/tuna-wonton-miso-soup-22207-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Tuna wonton miso soup"
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- 0:15 Prep
- 0:05 Cook
4 Servings- Capable cooks
Featured in
Soup recipes, Starters recipes
Ingredients
- 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
Method
Step 1
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.
Step 2
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.
Nutrition
644 kj
Energy
2g
Fat Total
1g
Saturated Fat
7g
Protein
663.6mg
Sodium
26g
Carbs (total)
All nutrition values are per serve
Notes
Wonton wrappers are available from supermarkets or Asian grocery stores.
- Author: Sarah Hobbs
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
Source: taste.com.au
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