Low-Calorie

Active 1 hr

Total 1¼ hrs

Shrimp & Chinese Chive Wonton Soup

Chinese chives taste like a cross between a leek and a ramp with a garlicky edge. Trim the stem end before using. Look for them at farmers’ markets and at Asian markets or use regular chives.

• 2 Chinese dried mushrooms or dried shiitakes
• 4½ cups low-sodium chicken broth, divided
• 4 ounces raw medium shrimp, peeled and deveined
• ¼ cup minced chives, preferably Chinese chives
• 2 tablespoons minced water chestnuts
• 2 teaspoons Shao Hsing rice wine or dry sherry
• 7 teaspoons toasted sesame oil, divided
• ¼ teaspoon ground white pepper
• 1 tablespoon cornstarch
• 24 square fresh wonton wrappers
• 4 ¼-inch slices fresh ginger, peeled and smashed
• 12 yau choi (choi sum) or broccolini stalks
• 2½ tablespoons reduced-sodium soy sauce
• Cilantro sprigs (optional)

1. Place mushrooms in a small heatproof bowl. Heat ½ cup broth until steaming and pour over the mushrooms. Let stand until softened, about 30 minutes. Remove the mushrooms (reserve the liquid); discard the stems and finely chop the caps.

2. Cut shrimp into ¼-inch pieces. Combine the shrimp, the mushrooms, chives, water chestnuts, rice wine (or sherry), 1 teaspoon sesame oil and pepper in a bowl.

3. Line a baking sheet with parchment and dust with cornstarch. Loosely cover wonton wrappers with a barely damp kitchen towel. Take 6 of the wrappers and set in a row with one corner toward you. Place a rounded teaspoon of the shrimp filling on the bottom corner of each wrapper. Starting at the bottom, roll each wrapper up three-quarters of the way, tucking in the filling as you go. Press on both sides to seal. Lightly dab a few drops of water on one of two side corners, bring the side corners together, overlap them and press to seal. Place the filled wontons on the prepared pan. Repeat in 3 more batches to make 24 wontons.

4. Put 2 quarts of water on to boil in a large pot for cooking the wontons.

5. Meanwhile, combine the remaining 4 cups broth, the reserved mushroom-soaking liquid and ginger in a large saucepan; cover and bring to a boil. Add yau choi (or broccolini) and cook until tender-crisp, 1 to 2 minutes. Remove from heat. Discard ginger. Divide the greens among 6 soup bowls and drizzle with 1 teaspoon sesame oil each. Stir soy sauce into the broth; cover to keep warm.

6. Add half the wontons to the boiling water and return to a boil over high heat, nudging them with a slotted spoon to prevent them from sticking. Reduce heat to medium and gently simmer until all the wontons float to the surface, 2 to 4 minutes. Use the slotted spoon to divide the wontons among 3 of the bowls, then ladle about ¾ cup broth over each portion. Repeat with the remaining wontons and broth. Serve hot, garnished with cilantro, if desired.

Serves 6: 2 stalks of greens, 4 wontons & ¾ cup broth each

Calories 202 | Fat 7g (sat 1g) | Cholesterol 26mg | Carbs 24g | Total sugars 1g (added 0g) | Protein 11g | Fiber 1g | Sodium 485mg | Potassium 271mg.

Nutrition bonus: Vitamin C (46% daily value) | Vitamin A (39% dv).