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Inside-Out Wonton Soup

16 Jan
Inside-Out Wonton Soup Ready to Eat

Inside-Out Wonton Soup Ready to Eat

I’m on an Asian food kick now. I read on another blog it’s one of the “new and upcoming comfort foods of 2013.” HOWEVER, that is not why I’m suddenly making these dishes, it’s because I finally invested in some of the essential ingredients to make that kind of food I’ve always enjoyed at restaurants, and durn it, I am not going to let them waste away in the fridge, pantry, and freezer. If you have the ingredients on hand, then a whole new world of taste opens up. I am absolutely astounded how well this soup turned out. It was so steenkin’ delicious that I was doing that little happy dance in my head. And oh I guess I better share the family rating. Hubby went back for seconds (his portions were large ) and daughter went back for thirds!  That’s the second time that happened in one week! Woot!

I saw this recipe originally on a FaceBook page I belong to that came from The Cooking Channel website. It was entitled “Deconstructed Wonton Soup.” That piqued my interest, and after I read it I knew it was something I was definitely interested in making. I had made some wontons around Thanksgiving and talk about a pain in the butt to assemble. I was not so interested in assembling a ton of those again. So I googled those words and came across another blog that had a different recipe for it, made almost a year earlier. I liked parts of each recipe, so combined them into my own making. Well, that’s pretty much what I always do with new recipes, unless I am forced to bake something that needs exact measurements. Did I ever mention I don’t like to bake cakes and such? Oh, only about a hundred times? OK, I’ll shut up about that.

This recipe handily fed the three of us, with leftovers of about two servings even after we all pigged out. The soup the next day was good, but the flavors were not as intense, so it’s not something I would recommend doubling for the freezer. The broth was also cloudy the next day, and the wonton wrappers slightly mushy. This is a make it and eat it soup! Bright, fun, and packed full of flavor. I added a chopped serrano pepper, and I could not feel any heat from the soup, and next time I would add a jalapeño instead. But if your family can’t handle the heat factor, the serrano should be fine. The pepper cooks in to a mellow flavor. Oh, and the best part? It took about 45 minutes from start to finish. I’m thinking it will only be about a half hour next time since I won’t be trying to figure it all out. And I’m calling it Inside-Out Wonton Soup because the term “Deconstructed” sounds so… well.. technical and exact. I don’t do that. I wing it. OK I said I would shut about that.  😉

Inside-Out Wonton Soup
Adapted from The Cooking Channel and Farmer Jo

4 teaspoons sesame oil, divided
1/2 pound ground turkey
1 tablespoon finely chopped fresh ginger (peel first)
1 serrano or jalapeño pepper, de-seeded and finely chopped
1 tablespoon minced garlic
3 to 4 green onions, chopped, white and green parts divided
1/2 pound salad shrimp (you know, those teeny things)
1 5-ounce can water chestnuts, finely chopped
3 cups pre-shredded bagged coleslaw mix (purple and green cabbage and carrots)
6 cups low-sodium or homemade chicken or turkey broth
1 tablespoon rice wine vinegar
2 tablespoons low sodium soy sauce, plus more for serving
1 cup frozen shelled edamame
12 wonton wrappers, each cut into 4-inch strips (freeze the rest)
1/2 cup chopped cilantro

Inside-Out Wonton Soup Ready for Garnish

Inside-Out Wonton Soup Ready for Garnish

Chop and slice all the ingredients you need to first and set aside. Heat 2 teaspoons of sesame oil over medium heat in a soup pot or dutch oven, add the ground turkey and cook, breaking up and stirring around until no longer pink. Add the ginger, pepper, garlic, white and light green onion parts, shrimp, and water chestnuts. Cook until softened (the water chestnuts won’t soften), about 3 to 5 minutes.  Add the other two teaspoons of sesame oil, then add the cole slaw mix and stir around until the cabbage starts to wilt, just a few minutes more.

Pour in the broth, rice wine vinegar and soy sauce. Bring up to a simmer, and cook for 15 minutes. Add the edamame and wonton strips (add the wonton strips one or two at a time to avoid clumping), bring up to a simmer again, then cook for about another 10 minutes.  Serve in large bowls with the rest of the green onions, cilantro, and soy sauce on the side for people to add to their taste. Brilliant!

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