Ginger Pork Wonton Soup

The quickest, easiest wonton soup is lectin free and delicious. Garlicky, gingery, pastured-pork-stuffed wontons soak up savory Asian broth. Make it!

Do you love wonton soup? Here is a recipe you'll appreciate. From the instant aromatic ginger broth to the simple wonton papers, this recipe is all about convenience. But don't get me wrong. The Lectin Free Gourmet NEVER skimps on taste. These pork wontons with fresh ginger and garlic are the real deal. Read on to reveal how an easy almond flour pasta product doubles as a tasty wonton wrap.


Everyone has a favorite place for wonton soup. Mine was (and I emphasize "was") a local Vietnamese restaurant in Salt Lake City called Indochine. I recently discovered that my favorite soup is being taken off the menu. So that was my inspiration to make it at home.


Starting with the most important part, the wontons, I used a familiar pasta product I've used in the past for my potstickers. And just as I imagined, Capello's lasagna sheets also make great wontons. For my potstickers, I cut the lasagna sheets into circles. But for the wontons, which were way easier, I cut the sheets into squares. Each sheet cuts nicely into three equal squares, for three good-sized wontons. I'll explain how to fold an easy wonton later in the recipe.


Now, for the broth. I used Gundry MD Lectin Free Vegetable Broth. It's an instant powder, just-add-water broth. And its gingery taste lends itself well to Asian dishes. To the broth I added shallots, coconut aminos and salt. That's it! And, it couldn't have been any easier to achieve an authentic tasting broth for my wontons to soak up.


If you don't have this broth, use my ambassador discount link to save about 30%. You'll find this broth under the "food" items of the Gundry MD offerings. I sure love it, and use it a lot in recipes. Click here to get Gundry MD Lectin Free Vegetable Broth at a discount.


Now let's make wonton soup.

The Recipe


(serves 2)


LFG Pork Wonton Soup

1/4 lb Ground Pastured Pork

1 Tbsp Fresh Ginger (minced)

2 Cloves Garlic (minced)

1/2 tsp Salt

1 Tbsp Coconut Aminos

2 Cappello's Lasagna Sheets


Wonton Soup Broth

3 Cups Water

1 Scoop Gundry MD LF Vegetable Broth

1 tsp Salt

1 Tbsp Coconut Aminos

1 Small Shallot (sliced)


Drop Ins

Microgreens

Sliced Mushrooms

Green Onions


Instructions:

Step 1: Make Wontons

In a small bowl, mix ground pork with ginger, garlic, salt, and coconut aminos. Next, cut each lasagna sheet into three equal squares to make wonton papers. Briefly wet each wonton paper under running water. Spoon about 1 tablespoon of seasoned pork into the center of each wonton. To fold the wontons, bring two opposite corners together and press into a triangle. Press the edges to seal. Fold the side corners under and pinch together. Set six filled wontons aside, and make the broth.


Step 2: Make the Broth

In a medium saucepan, add water, broth powder, salt, and coconut aminos and bring to a boil. Drop in slice shallots and six wontons. Boil gently for 5 minutes to allow pork to cook.


To serve, lift wontons out of hot broth. Divide into two bowls. Pour hot broth into bowls, drop in microgreens, mushrooms and any other fresh veggies you like.


ENJOY!

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