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Turkey Wonton Noodle Soup

Serves 6.


    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.


    Before serving, add a few handfuls of quick-cooking greens, such as spinach or kale, to the broth; cook until wilted.


    Turkey Wonton Noodle Soup


    • 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


    Per serving:

    • calories249
    • protein17g
    • fat8g
      • saturated fat2g
      • trans fat0g
    • carbohydrates28g
      • sugars1g
      • fibre1g
    • sodium420mg



    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.


    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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