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Food

Turkey Wonton Noodle Soup

Serves 6.

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Turkey Wonton Noodle Soup
Instead of pork, lean turkey is used in this lightened-up takeout favourite. Ginger adds soothing warmth, making the soup feel nourishing. [callout] Before serving, add a few handfuls of quick-cooking greens, such as spinach or kale, to the broth; cook until wilted. [/callout]

Ingredients

  • 1/2 lb (225 g) lean ground organic turkey
  • 1 garlic clove, minced
  • 1 Tbsp (15 mL) minced fresh ginger or 1 tsp (5 mL) ground dried ginger
  • 2 tsp (10 mL) low-sodium tamari, plus more for serving
  • 1/4 tsp (1 mL) chili flakes
  • 1/8 tsp (0.5 mL) ground nutmeg
  • 30 square wonton wrappers
  • 8 cups (2 L) low-sodium chicken stock
  • 1 Tbsp (15 mL) toasted sesame oil
  • 4 green onions, minced

Nutrition

Per serving:

  • calories 249
  • protein 17g
  • fat 8g
    • saturated fat 2g
    • trans fat 0g
  • carbohydrates 28g
    • sugars 1g
    • fibre 1g
  • sodium 420mg

Directions

01
Line large baking sheet with parchment paper. In large bowl, combine turkey, garlic, ginger, tamari, chili, and nutmeg. Scoop heaped 1 tsp (5 mL) measures of turkey mixture into centre of each wonton wrapper. Paint wonton wrapper edges with a touch of water, fold into a triangle, then pinch 2 ends to create your dumpling, wetting wrappers with a touch of water to seal if necessary. Place on prepared baking sheet.
02
Add stock, sesame oil, and green onions to large pot. Bring to a boil, reduce to medium heat, and gently add wontons. Continue to boil slowly for 5 to 10 minutes, until turkey is cooked through. Ladle into bowls and serve immediately.

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