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Suggest a better descriptionPeel and chop the shrimp, 1 green onion, the water chestnuts, and bamboo shoots to the size of small beans. Blend with the pork, whole egg, a pinch of salt, a pinch of pepper, the sherry, and soy sauce. Place about 1 rounded tsp. of stuffing on each won ton skin. Fold the wrapper to close tightly. Seal with the egg white. Bring a pot of lightly salted water to a boil. Add the won tons and cook until the skins are slightly transparent--about 10 to 15 minutes. Drain. Just before serving, place the chicken broth in a pot; add the ginger, splashes of sherry and soy sauce, and salt and pepper to taste. Bring to a simmer and add the won tons to reheat. Chop the remaining green onion. Serve 4 won tons per person in bowls of broth, garnished with the chopped onion. CHICKEN BROTH: Coarsley chop the celery, onion, parsley, and cloves. Place with the remaining ingredients in a stock pot over high heat. As the stock reaches the boiling point, a grey foam will form and rise to the surface. Skim this off with a slotted spoon; discard. Reduce the heat to medium and simmer slowly for 2-1/2 to 3 hours without stirring. Remove from heat and strain. Taste for seasoning and add more salt and pepper if necessary. ORIENT EXPRESS KETCHUM, SUN VALLEY. BEVERAGE: TSINGTAO BEER From the
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Serving Size: 1 Serving (861g) | ||
Recipe Makes: 4 | ||
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Calories: 1293 | ||
Calories from Fat: 696 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.3g | 103 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 31.4g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 419.7mg | 129 % | |
Sodium 1685.5mg | 58 % | |
Potassium 1353.1mg | 36 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 40.1g | ||
Protein 99.9g | 143 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1293
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