08 Dec Clean Eating Wonton Soup Recipe!
Posted at 01:07h in 21 day fix, appetizers, braggs soya sauce, egg white, ginger, ginger root, green onion, ground chicken, himalayan pink salt, low sodium chicken broth, Main Dish, Recipes, sesame oil, soy sauce, tamari, Uncategorized, wonton wrappers 0 Comments
Every now and then I get in the mood to try a new recipe! This weekend it happened to be Wonton Soup! I can’t take all the credit though, I actually created this rendition of a Wonton Soup based on a recipe I found in the, “The Looneyspoon Collection” cookbook by Janet & Greta Podleski. I have heard rave reviews of this cookbook and finally invested in a copy for myself. During the process I also discovered shopping on Amazon! Whoa! Hello!!!
Back to the soup… did I make my own wontons?! Yes, I made my own wontons! Sure, I could have cheated I suppose and found some already made but I wanted to do as the recipe as suggested for the most part and make my own. Why?! Well.. the less preservatives the better! It didn’t take that long to make and I got great satisfaction knowing I made it all from scratch (except for the wonton wrapper itself). I hope you enjoy!
To make the filling:
8-10 oz of ground chicken
1/4 c minced green onions
2 tsp Braggs Soya Sauce or Tamari (Or you could use a lite soya sauce with reduced sodium)
1 tsp fresh grated ginger root
1 tsp sesame oil
1 tsp cornstarch
1 egg white
30-45 wonton wrappers (these can be found near the produce section in the grocery store)
Combine the filling ingredients and mix well in a glass bowl. Spread out wonton wrappers on the counter. I usually lay out about 15 wrappers at a time as the wonton wrapper can dry out quickly. Cover the rest with a damp paper towel until you are ready to use them. Once the wrapper is laid out, scoop 1 tsp of the filling mixture into the centre of the 15 wontons. Then taking a pastry brush or your finger, moisten the edges of the wrapper with water and fold one corner of the wonton over to the other corner to make a triangle. Once sides are folded, pick up the wonton and press the other sides together so they look kind of like a mini purse and place in a bowl. Then do the next 15 and so on.
To cook the wontons, place them in a pot of already boiling water. You will need to stir them at least once to make sure they haven’t stuck to the bottom. Cook/boil for 5-7 minutes. Once they are cooked drain the pot and remove them using a slotted spoon. Set aside until the soup broth is ready.
To make the wonton soup broth:
Two boxes (900 ml) of chicken broth (reduced sodium is preferred)
1/4 chopped green onions
1-2 tbsps Braggs Soya Sauce or Tamari (Or you could use a lite soya sauce with reduced sodium)
2 tsp sesame oil
1 tsp fresh grated ginger root
a pinch of Himalayan Pink Salt
To make the soup, bring the broth to a boil and add green onions, soy sauce, sesame oil and the fresh ginger root. Simmer uncovered for at least 2 minutes.
To serve soup place 4-6 wontons in the bottom of each soup bowl and label the hot broth over wontons. Garnish with green onion! If following the 21 Day Fix plan, I would count one bowl of soup as: 1 yellow, 1/2 red and 1 tsp! Enjoy!