Pork Wonton Soup

By mkuchel

Ingredients

• Wontons:
• 1 Tbsp olive oil
• 3 Tbsp shallots, minced
• 2 tsp garlic, minced
• 3/4 cup lean ground pork
• 1/4 tsp ground black pepper
• 1/4 tsp ground coriander
• 2 tsp low-sodium soy sauce
• 24 wonton wrappers
• Soup:
• 1 Tbsp olive oil
• 1 cup carrots, shredded
• 1 cup red bell peppers, thinly sliced
• 1/2 cup green onions, thinly sliced
• 1/2 cup celery, thinly sliced
• 2 tsp ginger, grated
• 1-1/4 tsp ground black pepper
• 3 Tbsp low-sodium soy sauce
• 10 cups fat-free, low-sodium beef broth
• 1-1/2 cups shitake mushrooms, thinly sliced

Details

Servings 1
Adapted from qvc.com

Preparation

Step 1

To preparethe wontons:
Heat the olive oil over medium heat in a medium-size skillet. Add the shallots and garlic and cook for 3 minutes. Add the pork, black pepper, and coriander and cook until the pork is no longer pink, about 6 minutes. Stir in the soy sauce then remove the pan from the heat.

One by one, brush the edges of each wonton wrapper with water and place 1-2 teaspoons of filling in the center. Fold the wonton in half (to form a triangle) and seal the edges. Brush the wonton with a little more water and join two of the triangle tips together. Press to bind. Refrigerate until needed.
To prepare the soup:
Heat the olive oil in a large stockpot over medium heat. Add the carrots, red peppers, green onions, celery, ginger, and black pepper and cook for 5 minutes. Pour the soy sauce and beef broth into the pot and bring the mixture to a boil. Add the wontons and shitake mushrooms. Reduce the heat to a simmer and cook for 3 to 4 minutes