We had a cold day here and all I wanted to do was make my favorite soup, so I did!

I love wonton soup and I found a way to make it and still have it  lower in carbs than the restaurant style I was used to.  So I would like to share with you my recipe for low carb wanton soup. It’s my substitute for traditional chicken soup. I even have this soup when I have a cold and it is so comforting that I always feel better after having a bowl. I must warn you that I used Shitake mushrooms to kind of bulk it up and not over eat. This is a great recipe even with out the mushrooms. My hubby did not care for the mushrooms, but he loved the soup and the wonton,  so it really is a matter of taste.

I hope you enjoy this soup and make it your  favorite  too. Until next time.

Ingredients:

8 0z  ground pork or turkey or chicken

1 Tsp brags or low sodium soy sauce

1 table spoon of oyster sauce

1/2 teaspoon sesame oil

4 cloves of garlic

2  green onions (chopped for the pork)

2 green onions chopped for the broth

32 fl oz 365 low sodium  Chicken Broth (whole foods brand)

1 table spoon ginger paste

1 tsp olive oil

Directions

1. In a bowl add ground pork and green onions, mix together.
2. Add  soy sauce, ginger paste, pepper, oyster sauce and sesame oil  and mix together
3. Place a teaspoon of filling in each wrapper (please see video above)
4. Refrigerate for 1/2 hour.
5. Bowl water in a pan and add wonton wrappers, cook for about 8 mins or until it rises to the top
6. Remove from pan and let drain
7. In a medium saucepan, add olive oil and green onions let cook for 30 seconds
8. Add Stock and bring to bowl.
9. Add wonton and bring to a second bowl.

Add a drop of sesame oil and remove from heat and serve.

Serves 4

Carbs per serving 12 grams (2-wontons)