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Combination short soup

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, E
MineralsZinc, Copper, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium carrot

  2. 2 litres (8 cups) chicken stock

  3. 4 English spinach leaves, shredded

  4. 200g Chinese barbecued pork, sliced

  5. 230g can sliced bamboo shoots, rinsed, drained

  6. 40g ( 1/2 cup) bean sprouts

  7. 4 green shallots, chopped

  8. 1 tablespoon light soy sauce

  9. 2 small chicken stock cubes

  10. Wontons

  11. 150g minced pork and veal

  12. 1 green shallot, chopped

  13. 1 clove garlic, crushed

  14. 1 tablespoon oyster sauce

  15. 16 gow gee pastry rounds

  16. 1 egg white, lightly beaten

Instructions Jump to Ingredients ↑

  1. Cut carrot into thin strips about 4cm long. Heat stock in pan, add wontons, simmer, uncovered, about 3 minutes or until cooked through. Add remaining ingredients, simmer, uncovered, until vegetables are just tender.

  2. Wontons : Combine mince, shallot, garlic and sauce in bowl; mix well. Brush each pastry round with egg white, place 2 level teaspoons of mince mixture in centre of each round, pinch together to form a parcel and enclose filling.

  3. Serves 4 to 6.

  4. Recipe best made just before serving.

  5. Freeze: Not suitable.

  6. Microwave: Suitable.

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