Do you love Chinese food? Do you miss the days when you and your lovey ordered-in and ate Chinese food in bed while you watched your favorite old movies? I do! I am in deep love with wonton soup. So, now that I don’t defile myself with gross take-out, I make wonton soup (without the wontons…thus the “Nonton”) at home and don’t even have to don my robe to go to the door. YES!
I make a big batch and freeze it in quarts to serve at my whim. So pull on your jammies, kids. It’s Chinese and movies tonight!
Nonton Soup Ingredients
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon finely diced ginger
- 1 tablespoon finely diced dill
- 1/4 pound forage-fed ground pork (or pasture raised turkey if you don’t do pork)
- 1/4 pound grass-fed beef – buy grassfed beef here
- 1 pasture-raised egg
- 1/4 teaspoon unrefined sea salt
- 1/4 teaspoon organic white pepper
- 12 cups chicken broth (or 8 cups chicken & 4 cups pork broth)
- 3 scallions
- 2 carrots
- 1 zucchini
- 3 baby bok choy
- 1 cup snow peas
- 1 cup shitake mushrooms
Nonton Soup Method
- Dice or set your food processor to grate and process the garlic and ginger. Mince dill.
- Add sesame oil, minced garlic, ginger, dill, ground beef & pork, salt & white pepper and egg to one bowl and thoroughly combine with hands. Get in there:)
- Now that you’ve combined these ingredients, roll the meat mixture into little dumplings or meatballs and set aside. Aren’t they beautiful?!?!
- What else do I love about Asian inspired soups? You can slice the veggies paper thin which means you get to use your food processor. Set your processor to slice and process the scallions, peeled carrots and zucchini.
- Rough chop the bok choy in 1 inch pieces. Put the bok choy stems aside with your other sliced veggies and snow peas. Keep the bok choy greens separate from the other ingredients.
- Bring your beautiful broth to a boil and drop in dumplings, one at a time.
- Add mushrooms to the broth and cook for 2 minutes
- Turn off heat and add salt and white pepper to taste.
- Add all veggies except the bok choy greens
- Divide the bok choy greens amongst your serving bowls or quart containers to be frozen for a future lazy night.
Active Time: 20 minutes
Yields: 3 quarts
This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
Image credit: Mykl Roventine