Deconstructed Wonton Soup
Servings: 8
Ingredients:
For the Broth
2 tablespoons avocado oil
1½ cups roughly chopped white onion
¼ cup roughly chopped fresh ginger
2 cloves garlic, smashed
8 cups Kettle and Fire chicken bone broth, divided
1 tablespoon soy sauce or coconut aminos
1 tablespoon rice vinegar
2 teaspoons sesame oil
For the Wonton “Filling”
14 oz ground chicken or ground turkey
2 large eggs
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
1 tablespoon green onion
2 teaspoons rice vinegar
½ teaspoon black pepper
½ teaspoon granulated sweetener
For the Soup
3–4 baby bok choy, roughly chopped
15 wonton wrappers, quartered or sliced
Sliced green onions, for serving
Chili oil, for garnish
Directions:
Instructions
Make the broth:Heat the olive oil in a small soup pot over medium heat. Add the onion, ginger, and garlic and sauté for 5–6 minutes, until the onions soften and lightly caramelize.
Pour in 1 cup of the chicken bone broth, scraping up any browned bits from the bottom of the pot. Add the remaining 7 cups broth, soy sauce, rice vinegar, and sesame oil.
Bring the soup to a light boil, then reduce heat. Cover partially and simmer for 30 minutes to 1 hour. Strain the broth through a fine-mesh sieve, discarding the solids. Return the strained broth to the pot over medium-high heat.
Make the filling: In a bowl, combine all the filling ingredients and mix well. Let rest for 5–10 minutes.
Carefully drop teaspoon-sized balls of the filling into the simmering broth. Cover and cook for 15 minutes, until cooked through.
Stir in the bok choy and simmer for 2–3 minutes, just until tender.
Add the wonton wrapper pieces one at a time, stirring gently so they don’t stick. Simmer for another 2–3 minutes.
Serve:
Ladle the broth and wontons into bowls. Garnish with sliced green onions and chili oil. Serve immediately.
Nutrition:
Calories 375
Carbs 16 g
Net Carbs 14 g
Fat 22 g
Protein 32 g
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