Tuna wonton miso soup

Tuna wonton miso soup
  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Featured in
Soup recipes, Starters recipes


  • 2 x 100g cans tuna in spring water (John West brand), drained
  • 1 egg, lightly whisked
  • 20 egg wonton wrappers
  • 1L (4 cups) boiling water
  • 20g rice vermicelli, broken into small lengths
  • 2 x 8g sachets instant white miso soup
  • 1 carrot, halved crossways, thinly sliced lengthways into batons
  • 3 shallots, ends trimmed, thinly sliced into 6cm-long strips


  • Step 1
    Place the tuna and a little of the egg in a bowl and use a fork to mash until well combined. Place 10 wonton wrappers on a clean surface. Spoon a teaspoonful of tuna mixture onto the centre of each wrapper. Brush edges with remaining egg. Pinch the edges together to enclose filling and form a pouch. Repeat with remaining wrappers, tuna mixture and egg.
  • Step 2
    Place water, vermicelli and miso in a saucepan over high heat and bring to boil. Reduce heat to medium. Add wontons. Cook, stirring occasionally, for 2 minutes or until hot. Add the carrot and shallots and cook, stirring occasionally, for 1 minute or until the carrot is tender. Ladle the soup into bowls and serve immediately.


  • 644 kj


  • 2g

    Fat Total

  • 1g

    Saturated Fat

  • 7g


  • 663.6mg


  • 26g

    Carbs (total)

All nutrition values are per serve


Wonton wrappers are available from supermarkets or Asian grocery stores.

  • Author: Sarah Hobbs
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste

Source: taste.com.au


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