Low Carb Wonton Soup

Ingredients

For the Wontons:

• 8 oz ground pork or chicken
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 8-10 large cabbage leaves (Napa or savoy cabbage works well)

For the Soup:

• 4 cups chicken broth (low sodium)
• 2 cups water
• 1 tsp soy sauce or tamari
• 1/2 tsp sesame oil
• 1/2 tsp white pepper
• 2-3 green onions, sliced
• 1 cup sliced mushrooms (optional)
• A handful of baby spinach (optional)
• Fresh cilantro, for garnish

Instructions

1. Prepare the Wonton Filling:
   • In a bowl, mix the ground pork or chicken, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and white pepper until well combined.
2. Prepare the Cabbage Leaves:
   • Bring a pot of water to a boil. Blanch the cabbage leaves for 1-2 minutes until soft. Remove and drain, then let them cool. Cut out the thick center vein if needed.
3. Assemble the Wontons:
   • Place a spoonful of the filling mixture in the center of each cabbage leaf. Fold the leaf around the filling to form a small parcel, securing with a toothpick if necessary.
4. Prepare the Soup:
   • In a large pot, bring the chicken broth and water to a boil. Add soy sauce, sesame oil, and white pepper.
   • Add the wontons to the broth and cook for about 5-7 minutes, or until the filling is cooked through.
   • If using mushrooms and spinach, add them in the last few minutes of cooking.
5. Serve:
   • Ladle the soup into bowls, making sure each serving has some wontons and vegetables. Garnish with sliced green onions and fresh cilantro.