Fusion Kitchen · Dinner
Colombian Chicken Wonton Soup
Ajiaco and Miso Wonton Soup
A Colombian-Chinese chifa soup showpiece, Colombian ajiaco — the classic potato, corn, and guasca herb chicken soup — rebuilt as a wonton soup where the Chinese dumpling and the Japanese miso depth are folded into the Colombian broth so three distinct food cultures produce one extraordinary family soup that is deeply warming and completely original.
$
35 minsPrep
45 minsCook
1 hr 20 minsTotal
MediumLevel
Nutrition per serving
520Calories
34gProtein
14gFat
68gCarbs
8gSugar
5gFiber
820mgSodium
105mgChol
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Instructions
1
Prep
Mix 150g chicken mince with ginger, 2 garlic cloves, 2 of the scallions, soy sauce, sesame oil, and salt until combined. Fill 12 wonton wrappers with 1 tsp filling each, dampen edges, fold into triangles, then bring bottom corners together to form wontons. Set on a floured tray. Halve 200g baby potatoes, cut corn into 4cm rounds, smash remaining garlic, roughly chop remaining scallion, dice avocado, mince coriander.
2
Simmer
Place chicken thighs, stock, potatoes, corn, garlic, scallion, guascas, and turmeric in a medium pot. Bring to a simmer over medium-high heat, cook uncovered 25–28 minutes until chicken is tender and potatoes are soft. Remove chicken, shred, and return to pot.
3
Build
Whisk white miso paste with 3 tbsp hot broth until dissolved. Stir into the pot over low heat—do not boil. Stir in lime juice and season with salt to taste.
4
Boil
In a separate small pot of boiling water over high heat, cook wontons in a single batch 3–4 minutes until they float and filling is cooked through. Drain with a slotted spoon.
5
Plate
Ladle broth with chicken, potato, and corn into 2 deep bowls. Add 6 wontons per bowl. Top each with 1 tbsp soured cream, scatter coriander, capers, and avocado. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g (5.3 oz) chicken mince
- 0.25 thumb fresh ginger
- 2 garlic cloves
- 3 scallions
- 1.25 tbsp soy sauce
- 0.5 tsp sesame oil
- 0.5 tsp fine sea salt
- 12 wonton wrappers
- 200g (7 oz) boneless skinless chicken thighs
- 750ml (3 1/8 cup) chicken stock
- 1.5 tbsp white miso paste
- 200g (7 oz) baby potatoes
- 1 medium corn on the cob
- 0.25 tsp ground turmeric
- 1 tbsp lime juice
- 2 tbsp soured cream or coconut yoghurt
- 1 tbsp capers
- 10g (small handful) fresh coriander
- 0.5 large avocado
- 0.5 lime
- 0.5 tbsp dried guascas herb