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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Wontons in Miso Broth

Depending on how many wontons you throw into your hot bowl of broth, this could either be a quick snack or a full, hearty meal. I love making things like this in large batches and freezing them to have a quick meal when I'm in a time crunch. This broth is flavorful yet mild, and contains great health benefits, perfect for flu season. The first time I made these wontons my picky toddler asked me to make this everyday, so that makes this recipe a ten in my book! I hope you give it a try. Enjoy!

Wontons in Miso Broth

50 wontons



1 pkg wonton sheets (50 sheets)

1 lb ground turkey (chicken or pork also work)

2 carrots, finely grated

1/2 onion, finely grated

1/2 bunch green onion, thinly sliced

1 tablespoon salt

1 tablespoon ground pepper

1 egg (for meat mixture)

2 eggs (for sealing wontons)


3 cups chicken broth

1 cup water

1/2 onion, roughly chopped

4 garlic cloves, smashed and skins removed

1 heaping tablespoon miso paste

2 tablespoons soy sauce

Salt and pepper, to taste

1/2 bunch green onion, thinly sliced


1. If wonton sheets are frozen, remove from freezer to thaw. Keep covered at all times with plastic wrap or clean damp towel to prevent from drying.

2. In a large bowl, combine ground turkey, grated carrots, grated onion, sliced green onion, salt, pepper, and 1 egg and mix well. In a small bowl, whisk 2 eggs with a fork for sealing wontons; set aside.

3. Prepare broth. In a medium pot combine chicken broth, water, onion, garlic cloves, miso paste and soy sauce. Bring to a boil and mix well until miso paste dissolves. Taste for salt; add salt and pepper as desired. Bring down to lowest heat and let simmer while you make the wontons. *

4. Take one wonton sheet and place a small dollop of meat mixture in the middle. With your finger dab a little egg wash on two sides of the wonton sheet and close one end over the other to create a triangle; squeeze out any air bubbles. Dab egg wash on one corner then stick the two ends together and press to seal. Continue with remaining and lay onto clean parchment lined cookie sheet. **

5. Bring the heat up to high and cook wontons in the miso broth. The wontons are ready to eat when they float to the top. Serve with a ladle of broth and garnish with sliced green onion. Enjoy.

* You can double your broth ingredients if you plan to eat all 50 wontons at once. I only made amount shown in recipe because I froze half of the wontons for later. Make a fresh pot of broth when needed.

** Throw your first wonton into the simmering broth and taste for salt before continuing with the remaining wontons; add 1/2 tablespoon salt to your meat mixture at a time to reach desired saltiness.

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