naked wonton soup
This is a basic protein-packed Wor Wonton Soup but without the wonton wrappers — I suppose you can call this soup “gluten-free” or just plain lazy but it sure is tasty!
makes: about 17 cups
broth ingredients
80 oz chicken broth
35-40 naked wontons (ingredients below)
1/2 pound uncooked medium shrimp, peeled and deveined (optional)
1 cup fresh mushrooms, sliced
1 cup broccoli, chopped into bite-sized pieces
1 cup carrots, sliced on an angle
2 celery stalks, sliced on an angle
1 cup red onions, roughly chopped
1/2 medium head chinese cabbage, chopped into bite-sized pieces
1 15 oz can baby corn, chopped into bite-sized pieces
1 cup snow peas
1 cooked chicken breast, sliced (optional)
1 dash soy sauce, or to taste (optional)
1 dash sesame oil, to taste (optional)
1 scallion, chopped (optional)
naked wonton ingredients (makes about 40)
1 pound extra-lean ground turkey
3 cloves garlic, minced
2 teaspoons fresh grated ginger
1 stalk lemongrass, minced
1 scallion, white parts diced (save the green part for the garnish)
2 teaspoons sesame oil
3 tablespoons soy sauce
salt & pepper, to taste
directions
step 1 Prepare all vegetables as directed.
step 2 In a medium bowl, combine the ground turkey, ginger, garlic, white parts of the scallions, minced lemongrass, sesame oil and soy sauce. Season with salt and pepper; mix thoroughly.
step 3 Once mixed, use your hands to form 1/2 inch-sized meatballs. Place onto a wax paper lined plate/board.
step 4 In large dutch over, add the chicken stock plus 1 cup of water and heat on high till boiling. Carefully add the “wontons”, one by one, into the broth and cook 5 to 7 minutes, or until cooked through.
step 5 Reduce the heat to medium and gently stir in the shrimp and all vegetables but the snow peas. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then add in the snow peas and chicken breast. Simmer for 1 more minute (or, until the chicken is heated).
step 6 Garnish with the sliced scallions and a dash of soy sauce and sesame oil; serve immediately.
