Wonton-less Soup

I love getting the wonton soup that comes with my dinner at Chinese restaurants. It qualifies as comfort food. If we are honest with ourselves, some wonton soups are better than others. Who knows what’s in the soup from restaurant to restaurant. Does it have MSG? Is the broth homemade? If we make it at home we don’t have to wonder. I will make a real wonton soup some day with homemade wontons, but I thought I might be able to get that comfort-food flavor without the bother, making it both a no-fuss and low-carb soup. In this rendition I add rinsed shirataki noodles as a substitute for the wonton and it’s very satisfying. Shirataki noodles are made from the flour of the konjac plant. They are naturally low in calories, contain fiber, and give you the satisfaction of eating noodles. This soup is is extra-brothy so that there is room to add the noodles in your bowl.

Wonton-less Soup
2 quarts of chicken stock, preferably homemade
1 lb of ground pork
1 carrot sliced thin
1 stalk of celery sliced thin on the diagonal
6 scallions, sliced with green tops set aside
1 (4 oz) can of sliced water chestnuts, chopped
1 tablespoon soy sauce, tamari, or coconut aminos
1/2 teaspoon of ground ginger
1/8 teaspoon of white pepper
1 package of miracle noodles for each serving

1. Chop all the vegetables and gather spices.

2. Lightly brown ground pork over medium heat being careful to keep in bite sized chunks and cook until no longer pink.

3. Push cooked pork off to the side, add celery, carrots, and the white part of onions, and saute over medium heat for 5 minutes until slightly tender.

4. Add chicken stock to soup base and bring to a low simmer.

5. Add water chestnuts, scallions, tamari (or soy/coconut aminos), ginger, and white pepper.

6. Simmer for 5 minutes. Adjust seasonings as needed.

7. Laddle hot wonton-less soup base over some rinsed shiratake noodles (no need to cook the noodles).

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Wonton-less Soup

December 6, 2020

Servings: 8

Prep: 20 min

Cook: 40 min

Total: 1 hr

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 2 quarts of chicken stock, preferably homemade
• 1 lb of ground pork
• 1 carrot sliced thin
• 1 stalk of celery sliced thin on the diagonal
• 6 scallions, sliced with green tops set aside
• 1 (4 oz) can of sliced water chestnuts, chopped
• 1 tablespoon soy sauce, tamari, or coconut aminos
• 1/2 teaspoon of ground ginger
• 1/8 teaspoon of white pepper
• 1 package of miracle noodles for each serving

Directions

• Step 1 1. Chop all the vegetables and gather spices.
• Step 2 2. Lightly brown ground pork over medium heat being careful to keep in bite sized chunks and cook until no longer pink.
• Step 3 3. Push cooked pork off to the side, add celery, carrots, and the white part of onions, and saute over medium heat for 5 minutes until slightly tender.
• Step 4 4. Add chicken stock to soup base and bring to a low simmer.
• Step 5 5. Add water chestnuts, scallions, tamari (or soy/coconut aminos), ginger, and white pepper.
• Step 6 6. Simmer for 5 minutes. Adjust seasonings as needed.
• Step 7 7. Laddle hot wonton-less soup base over some rinsed shiratake noodles (no need to cook the noodles).