Tuna wonton miso soup

The ingredient of Tuna wonton miso soup

1. 2 x 100g cans tuna in spring water (John West brand), drained
2. 1 egg, lightly whisked
3. 20 egg wonton wrappers
4. 1L (4 cups) boiling water
5. 20g rice vermicelli, broken into small lengths
6. 2 x 8g sachets instant white miso soup
7. 1 carrot, halved crossways, thinly sliced lengthways into batons
8. 3 shallots, ends trimmed, thinly sliced into 6cm-long strips

The instruction how to make Tuna wonton miso soup

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.
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.

Nutritions of Tuna wonton miso soup

calories: 153.916 calories
fatContent: 2 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 26 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 7 grams protein
cholesterolContent:
sodiumContent: 663.6 milligrams sodium