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. With homemade Chinese food, I 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 homemade Chinese food 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. Monica's delicious recipes 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
Awesome! Thanks for the recipe Monica! It even looks GAPS legal! Woot, woot! Real food, GAPS legal Chinese food! You made my day! 😉
More of these please! My household loves Chinese food, but I just can’t take the take out any longer.
mmmmm Chinese food that is good for us inside and out. Yummmm!!! Keep cookin, Ladies!!
Lovely! I have this planned for lunch this week.
Great! Let us know what u think, Kayla!
I just made this yesterday, and it was even better than I expected. It tasted like authentic wonton soup, minus the junk. I accidentally defrosted only ground pork, so my meat mixture was much more liquidy, but upon Monica’s advice, I dropped into the boiling broth by the spoonful to gently poach it. So, so delicious. Now I just need some nutrient dense egg rolls with fermented dipping sauces, and my Chinese food fantasy will be complete!
Yaaay, Emily!!!!!
Hi Emily, I want to try this today! But I don’t have toasted sesame oil. Can I use another kind of oil or just skip it?
Hi Janelle – You could skip it, though the toasted sesame oil does play a big role in the authentic flavor. Send your darling hubby out to get some. I promise you’ll both love the soup!
@Janelle How did the soup turn out?
All I had in the fridge/freezer version (aka Americanized ghetto version)
Dumplings: left over cooked pork breakfast sausage
The rest of the ingredients for the dumplings were added to the stock.
Dont have shiitake? Use crimini. Don’t have snow peas? Use frozen peas!
I did have the rest of the ingredients and I have to say it is delish but I look forward to making this version with a little more planning!
Thanks for the awesome recipe, Monica!
@Kristen I love your creativity! This kind of flexible attitude makes for a sustainable kitchen…the perfect coupling with real food. Kudos! You are inspiring! Thank you so much for sharing! xo
Love this soup! It sounds so delish, and those little meatballs….well lets just say YUM YUM! Who needs the nasty, gluteny wonton wrappers anyway? Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
This soup is one of my top 3 soups from Sunday Night Soup Night! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Sunday Night Soup Night this coming Sunday. Thanks for linking up and I hope to see you again soon!
Thanks for featuring this soup Debbie! I love your soup carnival. Will you continue with it throughout the summer too?
Wonderful, Debbie!!! I am so excited you like it:)
I have been in the mood for some type of “Chinese” Soup. I rolled up about 1.5 pounds of mini meatballs today with salt, pepper, parsley and onion, and had intended on winging it with the seasonings. I will be doing a lot of substitutions with veggies as I don’t have some of the ones listed. And I do want broccoli in the soup 🙂 But I am glad I searched online as I wouldn’t have thought to use toasted sesame oil (which I do have in the house).
I can’t wait to try out your recipe “as is” soon as well. Will be adding necessary items to next week’s shopping list!
Awesome @Nancy. Please let us know how your yummy version turns out!
Hi @Kendra
I enjoy adding sauerkraut because of the delicious taste in food. Experiment and enjoy! xo
I need to get sick so I can try this, it sounds like one of those kick-a-cold soups. I linked to this in my December meal plan.
This was so good! I love wonton soup and this hits the spot. I changed the order of steps to make it more efficient, so I thought I’d share. First put the broth on to boil, then make the meatballs (I did it in the mixer). As the meatballs are cooking in the broth slice the veggies, and follow the rest of the steps. I also quadrupled the dumplings and froze the extras on a cookie sheet, they’ll be all ready to go next time I want soup. Most of the veggies I sliced during a food prep session, so this was super easy to pull together and will be even easier next time since I’ll have dumplings premade.