Vegan Wonton Soup is a tasty, delicious soup and is loaded with Fiber .

Mushroom Wonton Soup
0 20 mins 1 Servings
Nutritional info
243.24 kcal
Nutritional Distribution
- Carbohydrate 38.06 gm
- Protein 2.03 gm
- Fat 6.46 gm
- Fiber 4.56 gm
Ingredients

Water
50 Ml(50.0 ml) Water

Water
70 Ml(70.0 ml) Water

Salt
1/8 Tsp(0.54 gm) Salt

Rice Vinegar
1/8 Tsp(0.52 gm) Rice Vinegar

Soya Sauce
1/8 Tsp(0.59 ml) Soya Sauce

Cabbage
1/8 Chopped Cup(12.0 gm) Cabbage

Ginger Garlic Paste
1/2 Tsp(3.0 gm) Ginger Garlic Paste

Mustard Oil
1 Tsp(3.0 ml) Mustard Oil

Spring Onion
1 Chopped Tsp(2.0 gm) Spring Onion

Oil
1/8 Tsp(0.6 gm) Oil

Soya Sauce
1/4 Tsp(1.0 ml) Soya Sauce

Ginger
1/4 Grated Tsp(0.47 gm) Ginger

Garlic Paste
1/4 Tsp(1.0 gm) Garlic Paste

Mushroom
1/8 Chopped Cup(11.0 gm) Mushroom

Oil
1 Tsp(5.0 gm) Oil

Wheat Flour (Whole)
1/4 Cup(36.0 gm) Wheat Flour (Whole)

Maida
1/4 Cup(32.0 gm) Maida
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Steps
- Step 1 For Wonton StuffingIn a mixing bowl, add 1/8 cup chopped mushroom, 1/4 tsp grated ginger ,1/4 tsp garlic paste,1/8 tsp salt,1/4 tsp soya sauce,1/8 tsp sesame oil,1 tsp chopped spring onion and mix it well
- Step 2 For WontonIn a mixing bowl add 1/4 cup maida,1/4 cup whole wheat flour,1 tsp soyabean oil, water as required and knead into the dough
- Step 3 Roll out the dough using a rolling pin in square shape and cut it into the small squares sheet
- Step 4 Add filling on the square sheet and cover it with another sheet
- Step 5 Then give a shape into the wonton
- Step 6 For SoupIn a kadhai heat 1 tsp mustard oil, add 1/2 tsp ginger garlic paste and saute it well
- Step 7 Add into the water as required, mushroom wonton,1/8 cup chopped cabbage,1/8 tsp soya sauce,1/8 tsp rice vinegar,1/8 tsp salt,mix and cook it well
- Step 8 Serve hot
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