Name: Tuna wonton miso soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 2 x 100g cans tuna in spring water (John West brand), drained; 1 egg, lightly whisked; 20 egg wonton wrappers; 1L (4 cups) boiling water; 20g rice vermicelli, broken into small lengths; 2 x 8g sachets instant white miso soup; 1 carrot, halved crossways, thinly sliced lengthways into batons; 3 shallots, ends trimmed, thinly sliced into 6cm-long strips

Tuna wonton miso soup

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Ingredients:

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

Instructions:

In a bowl, combine the tuna and a small amount of egg using a fork until mixed. Lay out 10 wonton wrappers on a clean surface. Place a teaspoon of tuna mixture in the center of each wrapper. Brush the edges with the rest of the egg. Fold and pinch the edges together to create pouches. Repeat the process with the rest of the wrappers, tuna mixture, and egg.
In a saucepan, bring water, vermicelli, and miso to a boil over high heat. Reduce heat to medium, then add wontons. Cook for 2 minutes until hot, stirring occasionally. Add carrot and shallots and cook for 1 more minute until carrot is tender. Serve the soup in bowls while hot.

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