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
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:
- calories249
- protein17g
- fat8g
- saturated fat2g
- trans fat0g
- carbohydrates28g
- sugars1g
- fibre1g
- sodium420mg
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.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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