Low Carb Broken Wonton Soup

WW Recipe of the Day: Low Carb Broken Wonton soup

"Eat at home, like you do out." I read this and realized I needed to start exploring more simple Asian soup and noodle bowl recipes. They are fresh and full of flavor. I find myself ordering them often. But I never make them at home.

Warm and filling, Asian soups are a great winter option, and really are pretty basic—broth, noodles, protein and herbs. But could I make something as flavorful at home?

Then I came across this recipe in Martha Stewart Living (affiliate link) magazine for Broken Wonton Soup. The broth was just as good as something you would order out. The key was simply simmering cilantro stems, something I never would have thought to do. Thanks, Martha!

I look forward to using this base for other soup and noodle bowl variations. To spice it up you could always add a green chili, red chili flakes or chili paste. The options are endless.

How Many Calories and WW Points in this Soup?

According to my calculations, each 1-⅓ cup serving has 248 calories and:

4 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)

To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!

How to Make Broken Wonton Soup

Gather and prepare the ingredients: avocado oil, sliced garlic, sliced fresh ginger, chicken broth, water, finely chopped cilantro leaves (saving the stems), reduced-sodium soy sauce, remove casings from breakfast sausage, bok choy roughly chopped and wonton wrappers quartered diagonally.

Prepare the broth by adding oil to the saucepan and heating over medium-high heat. Add the garlic and ginger and sauté for 30 seconds.

Add the broth, water, cilantro stems and 1 Tbsp soy sauce. Once it boils, reduce heat and simmer broth for 20 minutes, covered.

Remove cilantro stems from the broth.

Prepare the sausage balls by combining the sausage, 1 Tbsp soy sauce and chopped cilantro in a medium bowl. Mix well.

Roll meat into small, 1-inch round balls.

Add the chopped bok choy and the prepared sausage balls to the broth.

Cover and cook for 5 to 6 minutes, or until the meat is cooked through.

Stir in the wonton wrappers to help prevent them from sticking together.

Serve soup topped with fresh chopped cilantro, if desired.

Serving Suggestions

Serve with side mixed green salad or this  skinny cucumber salad...

Serve with Asian Pineapple Slaw

Ways to Use Leftovers

Make fried rice.

Drain broth from soup, dice remaining ingredients. Add to:

• 2 cups cooked rice
• 1 egg, beaten
• ½ cup frozen peas, thawed
• 2 tablespoons soy sauce

Drain the broth and add wonton soup ingredients as a filling to an omelet.

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Recipe source: Martha Stewart Living (affiliate link) Magazine, November 2018

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

If you like this low carb wonton soup, you might also like

• Lightened Up Crock Pot Zuppa Toscana
• Sausage White Bean Soup
• WW Crock Pot Sweet & Sour Cabbage Soup
• Lemon Chicken Orzo Soup

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