4 Serves
87 Mins
Prepare the wontons by filling the wonton skins with your preferred filling and sealing them tightly.
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BurmeseVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
55 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
131 mg / 1,250 mgPotassium
372 mg / 4,700 mgSodium
2817 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the chopped onions and minced garlic to the pot, sautéing until fragrant and translucent.
Pour in the vegetable broth and add the mixed vegetables, bringing the mixture to a gentle simmer.
Allow the soup to simmer for 30 minutes to develop the flavors.
Gently drop the prepared wontons and ramen noodles into the simmering broth and cook until tender.
Season the soup with salt and black pepper to taste, then serve hot.
21
g67
g12
g
Mexican
Chinese