- 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 1Place 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 2Place 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.
Wonton wrappers are available from supermarkets or Asian grocery stores.
- Author: Sarah Hobbs
- Image credit: Mark O'Meara
- Publication: Australian Good Taste