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Won Ton Soup

Won Ton Soup


  • 1/2 pound ground pork
  • 1/4 cup finely chopped shiitake mushrooms
  • 1/4 cup finely chopped water chestnuts
  • 2 green onions, finely chopped
  • 2 tablespoons GOOD SEASONS Asian Sesame with Ginger Dressing
  • 1 egg, separated
  • 32 square won ton wrappers
  • 8 cups fat-free reduced-sodium chicken broth
  • 1 cup thinly sliced shiitake mushrooms
  • 1/2 cup thinly sliced water chestnuts
  • 2 green onions, sliced


  1. Mix meat, mushrooms, water chestnuts, onions, dressing and egg yolk until well blended. Spoon evenly onto won ton wrappers, adding about 1 teaspoon of the meat mixture to each wrapper.
  2. 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.
  3. Combine chicken broth, mushrooms, water chestnuts and onions in large saucepan. Bring just to boil on medium heat. Carefully add won tons; simmer 4 minutes or until filling is cooked through, stirring occasionally.
  4. Serve immediately.

Makes 8 servings, about 1 1/4 cups each

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.

Diet Exchange: 1 Starch, 1 Vegetable, 2 Meat (L), 1/2 Fat

Nutrition (per serving) Calories 230 Total fat 6g Saturated fat 2g Cholesterol 50mg Sodium 810mg Carbohydrate 23g Dietary fiber 1g Sugars 2g Protein 18g

Vitamin A 2%DV Vitamin C 2%DV Calcium 2%DV Iron 10%DV

Recipe and photo credit: Kraft Foods -


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