• Total

    15

Chicken Wonton Soup

Not included in the recipe

Ingredients

Portions: 4

  • 1 gallon Water
  • 1/4 Cup MAGGI® Chicken Stock
  • 1 1/2 Teaspoon Ginger (minced)
  • 1 1/2 Teaspoon Garlic (minced)
  • 1 Cup Mushrooms (sliced)
  • 0.5 Pound Pak Choi sliced
  • 1 Tablespoon Escallion (thinly sliced)
  • 20 Pieces Chicken mini wontons
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Instructions

  • 1.In a large boiling pot, bring the water to a boil before adding MAGGI® Chicken Flavoured Stock, soy sauce, ginger, and garlic. Simmer for 5 minutes.
  • 2.Add mushrooms into the pot and cook for an additional 5 minutes. Add pak choy and mini chicken wontons and cook until the mini wontons float or for 3 minutes.
  • 3.Divide soup and accompaniments into four bowls. Garnish with scallion, serve and enjoy!

Related Recipes


Carbohydrates 25.6 g
Energy 234.7 kcal
Fats 8.7 g
Fiber 3.8 g
Protein 14.6 g
Saturated Fats 2.8 g
Sodium 882.2 mg
Sugars 5.7 g

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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

What is the energy content breakdown?

33 8.6g / 33%
43 25.5g / 43%
24 14.6g / 24%
11 234.6g / 11%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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