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.
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:
- To make the wonton filling, combine all wonton ingredients (except the wrappers) in a medium bowl. Mix until evenly combined and set aside.
- 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.
- 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.
- 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.