Before I started eating low car, I made this soup with real wonton wrappers and painstakingly filled each one with a pork mixture. I only use pork because my husband is allergic to shrimp; use both shrimp and pork for a more authentic taste. At some point, I got too lazy to make the wontons and just tossed them into the soup. Which is why removing them and using shirataki noodles seemed like the natural move when going low carb, as the “noodles” give that slippery wonton mouth feel but with no added carbs! I also add lots of veggies and keep the fat from the homemade bone broth and meat to make this a nutritious and delicious one pot meal.
You could make this vegetarian with crumbled tofu. Extra points for making it crispy under broiler!
Low Carb “Wonton” soup
1 pound ground pork or ½ pound ground pork and ½ pound shrimp, chopped or crispy tofu, see recipe below
4 cloves garlic, minced
1” ginger minced
½ bunch scallion, chopped
2 tablespoons organic tamari
1 tablespoon sesame oil
2 packages shirataki noodles, drained
5 cups organic turkey, chicken bone stock or vegetable stock
1 large carrot, cut in small pieces
2 stalks celery, cut into small pieces
Organic animal fat, ghee, butter or avocado oil to cover bottom of pot
1 small head savoy cabbage, shredded
7 ounces baby spinach
Brown pork medium high. When browned, lower heat and add ginger and garlic stirring until fragrant, 1 minute. Add scallion and stir. Add stock. When boiling add carrots and cook about 10 minutes. Add all remaining ingredients except sesame oil, noodles and baby spinach. Cook for 10 minutes. Turn off heat and add sesame oil, spinach, shirataki noodles, salt and pepper to taste.