Won Ton Soup

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photo by:kraft

Fill won ton wrappers with a delicious pork and mushroom mixture to make this popular restaurant-style soup at home.

time

prep:

45 min

total:

55 min

servings

total:

8 servings, about 1-1/4 cups each

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What You Need

1/2

lb. ground pork

1/4

cup finely chopped shiitake mushrooms

1/4

cup finely chopped water chestnuts

green onions, finely chopped

Tbsp. KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing

egg, separated

square won ton wrappers

cups fat-free reduced-sodium chicken broth

cup thinly sliced shiitake mushrooms

1/2

cup thinly sliced water chestnuts

green onions, sliced

Make It

MIX meat, mushrooms, water chestnuts, onions, dressing and egg yolk until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. of the meat mixture to each wrapper.

BEAT egg white lightly. Brush onto edges of each wrapper; fold in half to form triangle. Press edges together to seal. Bring opposite corners of long edge of each triangle together, overlapping corners; brush with egg white to seal.

COMBINE chicken broth, mushrooms, water chestnuts and onions in large saucepan. Bring just to boil on medium heat. Carefully add won tons; simmer 4 min. or until filling is cooked through, stirring occasionally. Serve immediately.

Kraft Kitchens Tips

How to Prevent Won Ton Wrappers From Drying Out

Keep won ton wrappers covered with plastic wrap until ready to use. Wrap any remaining won ton wrappers tightly in plastic wrap and store in freezer.

Make Ahead

Fill won tons as directed. Place in single layer on baking sheet. Freeze 1 hour or until frozen. Transfer to resealable plastic bag; seal bag. Freeze up to 1 month. Thaw in refrigerator before adding to hot soup to cook as directed.

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boobaby

posted:1/31/2012

This is the second time I have made this soup. It does take some time to prepare the wontons. I cooked the sausage, bagged cabbage mix, half of an onion, toasted sesame dressing, and egg yolk. After cooked I put it in food processor. Followed the recipe from there and it was so yummy!

Kaz4129

posted:2/22/2010

I made this recipe on Sunday to freeze for a weeknight meal along with an asian spinach salad. I loved it. Very easy to put together, though I can use some more instruction on how to seal them :).

cassandra1974

posted:10/17/2009

This was very good and a nice change of pace. Like chicken noodle soup but with pork and wontons instead of chicken and noodles. Dont overfill the wontons or they will burst in the soup.

surfgirl22488

posted:10/14/2009

I used tofu instead of pork and it was pretty good but I coudn't keep the won tons together when cooking them.

kbowers88

posted:4/29/2009

it so tasty! better than chinese restuart!!!

ray fontenova

posted:12/9/2008

very easy to make. I added some julliened cabbage and carrots to the broth to add some additional texture - very tasty... I have a concern however in that I have not been able to find the KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing in any store.... has it been discontinued?

planner_grl

posted:11/29/2008

Easy - and really good.

a cook

posted:6/20/2008

This was delicious! It's hard to find good wonton soup at restaurants, so I'm glad I have a good recipe to make it at home now!

kjred3

posted:11/5/2007

Oh my!! This is so good. The whole family LOVED it!! It's on the menu again for this week!

lmgaray