Gluten-Free Classic Won Ton Soup
Savor the comforting warmth of Gluten-Free Classic Won Ton Soup, a delightful twist on a beloved Chinese favorite. Perfect for those seeking a gluten-free alternative, this recipe combines tender, homemade gluten-free won tons filled with a flavorful mixture of ground pork, green onions, ginger, and sesame oil. Simmered in a rich, gluten-free chicken broth, the soup is packed with vibrant baby bok choy, julienned carrots, and finished with a sprinkle of fresh cilantro for an aromatic touch. Ready in under an hour, this wholesome recipe is ideal for a hearty lunch or dinner that doubles as a crowd-pleasing centerpiece. Whether you're craving authentic flavors or need a gluten-friendly option, this dish delivers on all fronts. Keywords: gluten-free won ton soup, classic Chinese soup, homemade won tons, gluten-free recipes.
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Recipe Information
Ingredients
- 30 pieces Gluten-free won ton wrappers
- 0.5 pound Ground pork
- 2 tablespoons Green onions, finely chopped
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce (gluten-free)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 8 cups Chicken broth (gluten-free)
- 2 cups Baby bok choy, chopped
- 1 large Carrot, julienned
- 0.25 cup Cilantro leaves
Instructions
In a medium bowl, combine ground pork, green onions, ginger, soy sauce, sesame oil, salt, and white pepper. Mix until well combined.
Take one piece of gluten-free won ton wrapper and place it on a clean surface. Add about 1 teaspoon of pork filling in the center of the wrapper.
Moisten the edges of the won ton wrapper with water, fold it over to form a triangle, and press to seal. Optionally, bring the two outer corners together and press to seal to form a traditional won ton shape.
Repeat with the remaining won ton wrappers and filling.
In a large pot, bring the chicken broth to a boil. Add the julienned carrot and let it cook for 2-3 minutes.
Gently add the prepared won tons to the boiling broth. Cook for 5-7 minutes until they float to the surface indicating they are cooked.
Add the chopped baby bok choy and cook for another 2 minutes until the vegetables are tender.
Season the soup with additional salt and white pepper if needed.
Ladle the soup into bowls and garnish with fresh cilantro leaves before serving.
Nutrition Facts
Calories |
3130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 14068 mg | 612% | |
| Total Carbohydrate | 478.1 g | 174% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 7.9 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2172 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
