step by step guide to prepare favorite Tuna wonton miso soup

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna wonton miso soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna wonton miso soup is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna wonton miso soup is something that I’ve loved my entire life.

Table of Contents


  • 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.

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