4 C. fat-free chicken broth
1/2 C. thinly sliced carrot (cut on the bias)
5 to 6 green onions, slivered (about 1/2 C.)
1 – inch piece fresh ginger
Several dashes sesame oil
Cilantro leaves for garnish (optional)
1 – 6 ounce package frozen, peeled, cooked shrimp, thawed and finely chopped
1/2 C. finely chopped cooked lean pork (can use leftover lean pork chops)
1/2 C. finely chopped fresh mushrooms
1/2 C. sliced green onion
2 T. finely chopped pimiento
2 T. snipped fresh cilantro
2 T. sodium reduced soy sauce
1/8 tsp. ground red pepper
Wonton wrappers

Combine shrimp, pork, mushrooms, the 1/2 C. green onion, the pimiento, 2 T. cilantro, the soy sauce, and red pepper. To wrap wonton: place a wonton skin with one point toward you. Spoon about 2 tsp. of the filling just off-center of skin. Fold bottom point of wonton skin over filling. Roll wonton once to cover filling, leaving about 1 inch unrolled at the top of the skin. Grasp the left and right-hand corners and bring together below filling. Overlap corners. Repeat with remaining wonton skins and filling. In a 3-quart saucepan bring 6 C. water to boiling. With a spoon place 20 of the wontons, one at a time, into boiling water. Reduce heat. Simmer for 5 minutes. (If using frozen wontons, do not thaw; after adding, return water to boiling before simmering.) Drain and rinse with cool water. Meanwhile, in a 2-quart saucepan combine chicken broth, carrot, green onion, and ginger. Bring to boiling; reduce heat. Cover and simmer for 2 to 4 minutes or until vegetables are crisp-tender. Remove ginger and discard. Stir in sesame oil. Divide wontons among bowls and ladle broth mixture atop. Sprinkle cilantro atop each soup bowl, if desired. Note: You can make the wonton ahead of time and freeze. To freeze extra wontons, place filled wontons on a baking sheet in a single layer. Freeze until solid. When frozen, place wontons in 2 freezer bags or containers and freeze until needed, up to 3 months.

Yield: 4 servings
Calories: 256
Fat: 4g
FIber: 2g