Wonton Soup

This soup is super light and totally hit the spot for my chinese food craving. I always order wonton soup at chinese food restaurants, but it’s really easy to make on your own, too. Use whatever veggies you have on hand — next time I will definitely throw in some pea pods and maybe some steamed broccoli.

Wonton Soup
Just the Tip / Inspired by Hungry Girl

Here’s what I used:

For the wontons:

• 1/2 lb raw ground turkey
• 2 tsp reduced-sodium soy sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• freshly ground black pepper
• 16 square wonton wrappers

For the soup:

• 6 cups reduced-sodium chicken broth
• 2 cups dry broccoli slaw
• 1/3 cup canned bamboo shoots, drained
• 1/2 cup canned straw mushrooms, drained
• 1″ piece of fresh ginger, minced or grated
• 2 cloves garlic, minced
• 1/2 cup chopped scallions
• 1 tsp canola oil

Here’s what I did:

1. To make the wonton filling, combine all wonton ingredients (except the wrappers) in a medium bowl. Mix until evenly combined and set aside.
2. In a large soup pot, heat the canola oil over medium heat. Add in the ginger and garlic and saute until fragrant and tender, a few minutes. Add the broth, broccoli slaw, bamboo shoots, and mushrooms and bring to a boil. Reduce heat to low and simmer for 10 minutes.
3. Lay three wonton wrappers flat on a clean, dry surface. Scoop a spoonful (about 2 tsp.) of filling into the center of each wrapper. Brush the edges of the wrapper with a little water and fold in half to make a triangle. Press firmly on the edges to seal. Set aside, and repeat with remaining wrappers and filling.
4. Stir scallions into the simmering soup. Add the wontons to the soup one at a time, making sure they’re submerged. Simmer for 5 minutes until the wontons are firm.

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