There is nothing better than a bowl of soy-free wonton soup after a long journey! This soup does it all; revitalizes, fills you up, comfort in a bowl, and it puts smiles on the faces of weary travelers.
In my family wonton soup is the go-to meal after a day of travel or a hard day at the office. The best part of getting off a long flight is knowing that wontons are waiting for us in the freezer, ready to be boiled and served with some broth and lettuce.
Typically, wontons are made with soy sauce. After I had developed my allergy to soy, we played around with the recipe to get the same depth of flavour found in the meat filling.
Soy sauce is replaced with Worcestershire sauce, balsamic vinegar, and lots of ginger. Using ginger is what makes this soup pop and brings you back to life.
How to make Wontons
Wontons are not hard to make. At first, they seem intimidating, but after a while you get the hang of it. I love making wontons because it takes me back to my childhood.
My mom would make a ton of filling and the whole family would gather around the kitchen island and make enough wontons for weeks. This was an excellent way to catch up with everyone without the distractions of technology.
How do you make wontons? What better way to explain it than through a video!
Serving Wonton Soup
The best way to serve wontons is with a light broth, leaf lettuce, chopped spring onions, and cilantro. If you can have soy, then season with soy sauce, or as I do, with Worcestershire sauce. Remember to boil your wontons separately from the broth so the final result isn’t starchy.
I like to freeze my wontons and cook them frozen because the wonton skins stay tighter in the cooking process. When you cook them right away, there is a higher chance of the wonton falling apart. And when you freeze them you have a meal for another day.
Happy wonton making!Print
Soy free wonton soup is a refreshing meal perfect after a long day of work or travel. The filling is made of ground meat, lots of ginger and other aromatic ingredients.
- 250g Ground Meat (chicken, pork, or turkey are best)
- 1 tbsp Red Onion – finely chopped
- 1 Spring Onion – finely chopped
- 1 Clove Garlic – minced
- 1 tbsp Ginger – minced
- 1 tsp Worcestershire sauce
- 1/2 tsp Balsamic Vinegar
- 1/2 tsp Pepper
- 1 pack Wontons (small size – roughly 40 per pack)
- Broth – depends on how many are eating ( 2 cups per person)
- Lettuce, chopped spring onion & chopped cilantro for garnish
Making the Wontons
- Mix meat, red onion, spring onion, garlic, ginger, Worcestershire sauce, balsamic vinegar, and pepper. Make sure it is all very well combined.
- Place about 1-1.5 tablespoons of meat mixture at one corner of the wonton skin, floured side up. Wet opposite sides and fold diagonally to form a triangle with the filling in the center, press the sides together. Point the triangle towards you with the folded side opposite you. Wet one side of the triangle (not the end pointing towards you.) Fold the wet end under the opposite side and press together.
- Note: wonton skins will dry up quickly, it is recommended you wrap the pack with a damp paper towel through the process.
- WATCH VIDEO HERE FOR CLARIFICATIONS
Making the soup
- In a pot of boiling water add wontons. When they float, they are most likely ready; I recommend leaving them for another 2-3 minutes. You can also check to see if meat is cooked by cutting one in half.
- Add wontons to broth only once they are cooked to avoid starchy soup.
- Garnish with lettuce, chopped cilantro, spring onions, pepper and a sprinkle of Worcestershire sauce.
Freezing the Wontons
- You can freeze the wontons by placing them on a baking tray, make sure they are not touching. Once frozen transfer to a plastic bag. Eat within a couple of months.
- Cuisine: Asian
Kortney is your typical atopic triad! She manages asthma, eczema, environmental and food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!