Homemade Wonton Soup
A bowl of wonton noodle soup with sliced brown mushrooms scallions and red chili peppers...delicious!

Homemade Wonton Soup

I’m on a wonton roll this week.  Pun not intended.  Ok it was.

Since the weather is cold and rainy, I crave soup. Every Friday, I get chicken pho and don’t eat all the noodles. If you have leftover wonton wrappers from yesterday’s taco recipe, you can make some delicious wontons. Then you can turn it into a warm and healthy soup.

Watch the video for inspiration.

You can find the recipe here at Allrecipes.

What Would I Change

The recipe calls for 8 cups of chicken broth.  I’d probably make only one serving with 2 cups of broth. Make sure it’s low sodium. You can flavor it up better with a good quality soy sauce.

I would leave off the sesame oil. I don’t think it would work well with the clean flavors of the soup.

Also, I’d use ground turkey instead of ground pork to lighten it up.

I love the fact that it adds in shrimp for an extra protein punch.

Speaking of punching it up, add more vegetables. I think asparagus, shredded carrots, edamame, napa cabbage, and bean sprouts.  Toss in some exotic mushrooms. Fresh ginger can brighten up the flavors. I also like adding in a bit of fresh lemon or lime juice as well as fresh cilantro. You should season to your favorite tastes.

If you’re serious about your wonton soup, check out this article on Serious Eats.

Make Low Carb

You could make this into an Asian meatball soup rather than a wonton soup. Take the meat mixture and make small meatballs. You want them to be able to cook in the 3 to 5 minutes.  If you’re worried, cook the meatball in a pan until it’s mostly cooked. Blot off any grease or oil, and then toss into the soup.

If you’re Paleo, this would be a great use for your homemade bone broth. It is packed with gelatin.

I would make pork broth if I were using ground pork and chicken broth with ground chicken or turkey. The depth of the flavor of the bone broth would really enhance the wontons.