Wowowow! Wonton Soup
Wowowow! Wonton Soup
Prep: 10 minutes
Cook: 20 minutes
9 oz. raw lean ground turkey
2 tsp. reduced-sodium/lite soy sauce
2 tsp. dried minced onion
1/2 tsp. garlic powder
1/8 tsp. black pepper
16 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
6 cups fat-free chicken broth
2 cups dry broccoli cole slaw
1/3 cup canned bamboo shoots, drained
1/2 cup canned straw mushrooms, drained and roughly chopped
1 tsp. chopped fresh ginger
1 tsp. chopped garlic
1/2 cup chopped scallions
To make the wonton filling, combine all wonton ingredients except the wrappers in a medium bowl. Mix by hand until evenly combined. Set aside (and, duh, wash your hands).
In a large pot, combine all soup ingredients except scallions. Bring to a boil on the stove. Reduce heat to low and allow soup to simmer for 10 minutes.
Lay three wonton wrappers flat on a clean, dry surface. Scoop a spoonful (about 2 tsp.) of filling into the center of each wrapper. Moisten all wrapper edges by dabbing with water. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Set aside, and repeat with remaining wrappers and filling.
Stir scallions into the simmering soup. One at a time, carefully add wontons. Make sure they're submerged, but don't stir. Simmer for 5 minutes, adjusting temperature if soup begins to boil, until wonton centers are firm. (Don't worry if the wontons fall apart a little. They'll still taste delicious!)
Carefully serve up wontons and broth. Slurp 'n chew, people!
MAKES 8 SERVINGS
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Publish Date: 2011-01-01