Low Carb Wonton Soup

By deiv3 on September 20, 2024

Low Carb Wonton Soup

Ingredients
For the Wontons:
8 oz ground pork or chicken
2 green onions, finely chopped
1 clove garlic, minced
1 tsp ginger, grated
1 tbsp soy sauce or tamari
1 tsp sesame oil
1/4 tsp white pepper
8-10 large cabbage leaves (Napa or savoy cabbage works well)
For the Soup:
4 cups chicken broth (low sodium)
2 cups water
1 tsp soy sauce or tamari
1/2 tsp sesame oil
1/2 tsp white pepper
2-3 green onions, sliced
1 cup sliced mushrooms (optional)
A handful of baby spinach (optional)
Fresh cilantro, for garnish
Instructions
Prepare the Wonton Filling:
In a bowl, mix the ground pork or chicken, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and white pepper until well combined.
Prepare the Cabbage Leaves:
Bring a pot of water to a boil. Blanch the cabbage leaves for 1-2 minutes until soft. Remove and drain, then let them cool. Cut out the thick center vein if needed.
Assemble the Wontons:
Place a spoonful of the filling mixture in the center of each cabbage leaf. Fold the leaf around the filling to form a small parcel, securing with a toothpick if necessary.
Prepare the Soup:
In a large pot, bring the chicken broth and water to a boil. Add soy sauce, sesame oil, and white pepper.
Add the wontons to the broth and cook for about 5-7 minutes, or until the filling is cooked through.
If using mushrooms and spinach, add them in the last few minutes of cooking.
Serve:
Ladle the soup into bowls, making sure each serving has some wontons and vegetables. Garnish with sliced green onions and fresh cilantro.