Low Carb Wonton Soup IngredientsFor the Wontons:8 oz ground pork or chicken2 green onions, finely chopped1 clove garlic, minced1 tsp ginger, grated1 tbsp soy sauce or tamari1 tsp sesame oil1/4 tsp white pepper8-10 large cabbage leaves (Napa or savoy … | 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. | | | |
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