Grandma’s Wonton Soup

Ingredients (for 1 person):

  • 8 pcs fresh wonton skin
  • 50g taro
  • 10g carrot
  • 30g dried mushroom
  • 5g coriander
  • 20g cabbage
  • 10g glass noodles
  • 10g shallots
  • 20ml Plant To Table by Nutrilite White Chia Seed Oil
  • 2g salt
  • 1g white pepper powder

Vegetable broth (boil together)

  • 30g preserved cabbage
  • 3 red dates
  • 300ml water
  • Salt

Side dish

  • 50g kale or broccoli

Dipping sauce

  • 5ml Plant To Table by Nutrilite White Chia Seed Oil
  • Soy sauce


  1. Soak the mushrooms in hot water until soft. Squeeze out water and julienne.
  2. Soak the glass noodles until soft. Cut into 3cm lengths.
  3. Thinly slice the taro and cut into strips. Pan fry until golden brown. Set aside and allow to cool.
  4. Julienne the carrot, cabbage and shallots. Finely chop the coriander.
  5. Sauté the shallots, carrot, mushroom and cabbage with the White Chia Seed Oil until slightly soft, and season with salt and pepper. Turn off the heat and allow to cool slightly. Then, mix well with the taro, glass noodles and coriander. Set aside for wonton stuffing.
  6. Wrap around 10g of stuffing with each wonton skin. Cook the wontons in a pot of boiling water for about 2.5 minutes. Drain and put into a bowl. Add the vegetable broth.
  7. Blanch the kale or broccoli in boiling water for 2 minutes. Add to the wonton soup as a side dish.
  8. Mix the White Chia Seed Oil with soy sauce for wonton dipping. Enjoy!