Wonton Soup: DASH style

CHICKEN WONTONS AND WONTON SOUP WITH CHICKEN AND CABBAGE

I love wontons... chicken, pork, even shrimp wontons are AMAZING!!

Under DASH you should be able to enjoy every type of food out there. One should not miss out in life. We only have to find a way to make it healthier. :)

This is a one-pot super lazy recipe. Yes, lazy! I know! Crazy, huh! But so packed in flavor that I really had to share it. You could go all fancy with it. If you have tons of veggies and stuff. But the ingredients used in this recipe, I always have them around in the pantry... so for me is a no-brainer. My husband really likes it as well... so win, win!! :)

My favorite Chinese products are: low sodium soy sauce, sesame seed oil and ground ginger.These ingredients are just a one time investment. I can promise you that you would love them as much I do. You would only need a little bit of each at the time, so you should keep them refrigerated and will be plenty left for many, many recipes more. 

Now, lets talk about the cabbage. Cabbage is an astonishing vegetable. In any of it varieties like savoy or curly cabbage, napa, bok choy and even green plain cabbage, is a great source of potassium, vitamin C and vitamin K ( remember!! patients taking anticoagulant therapy, like coumadin, should avoid green leafy vegetables). Cabbage has few calories, low in sodium and fat. Is wonderful in salads, soups, wraps, and stews.

Onion powder, low sodium soy sauce, sesame seed oil, ground ginger

one organic onion, parsley, whole black peppercorns

low calorie, low sodium chicken stock

CHICKEN WONTON SOUP ( for 2)

Amount of sodium per bowl of soup with the wontons: 564mg of sodium

1. CHICKEN STOCK

INGREDIENTS FOR THE CHICKEN STOCK

1 boneless, skinless organic raw chicken breast or a 8 oz boneless, skinless chicken breast

5 cups of water

10-20 whole black peppercorns (it is not an exact science! Add as much as you like)

1/2 whole onion, roughly chopped

1 cup of chopped Italian parsley ( my favorite but go ahead and use whichever you like)

1 1/2 teaspoon of No Salt ( only if recommended use from your doctor)

2 tablespoons of ground ginger

1 tablespoon of low sodium soy sauce

1 head of cabbage, roughly chopped ( SAVE the other half)

       ( my favorite is savoy! But choose between savoy, napa or bok choy for this recipe)

DIRECTIONS FOR CHICKEN STOCK

Reserve half of the chopped cabbage. Set aside. 

In a medium saucepan, add all the rest of the ingredients in the list. ( Chicken, water, peppercorns, 1/2 onion, the parsley, the No Salt, the ground ginger, the soy sauce and 1/2 of the head of cabbage).First bring it to a boil for 5 min and then let it simmer in medium heat until chicken is fully cooked. I use a meat thermometer to check if the chicken is done (an internal temperature of 162 F); usually around 20-25 min.

Next, set the chicken aside and let it cool. Remove the chicken stock from the heat and strain it. Please be careful the stock is hot! No one wants whole peppercorns in their soup :p that is why you should throw away what is been strained and remember to keep the stock and put it back in the pot and let it simmer while you prepare the rest of the ingredients to be added to the soup.

2. CHICKEN WONTONS

INGREDIENTS for the CHICKEN WONTONS

1/2 of the previously cooked and shredded boneless skinless chicken breast ( from above)
2 teaspoons of ground ginger
1 teaspoon of low sodium soy sauce
1 teaspoon of onion powder
8-10 pieces of round or square wonton wraps ( 4-5 pieces each)
1/2 glass of water


DIRECTIONS for the CHICKEN WONTONS

In a small bowl, mix the shredded chicken with the ground ginger, the low sodium soy sauce and the onion powder. Next, take the 1 wonton wrap and add approximately 1 teaspoon of the filling. Then lightly moisten the external rim of the wonton with water. Finally fold the wonton carefully in a half moon shape. ( Look the photo). REPEAT UNTIL ALL ARE DONE and set aside!

3. WONTON SOUP WITH CHICKEN WONTONS- FINAL PRODUCT

FINAL INGREDIENTS: 

*The chicken stock
*The rest of the shredded chicken breast
1/2 of roughly chopped cabbage
1 teaspoon of low sodium soy sauce
1/2 tablespoon of ground ginger
1/2 teaspoon of sesame seed oil for each bowl of soup
2 green onions, finely chopped, whites and green

DIRECTIONS:

In the pot where the chicken stock is simmering away, just raise the temperature to medium/high heat. Add the rest of the cabbage ( that was set apart since the beggining), the low sodium soy sauce, the ground ginger and the rest of the shredded chicken. Let it come to a boil. Next, to the pot, add the wontons and let them cook for 3-4 min.


PRESENTATION:

Serve the soup with the wontons in a beautiful bowl. Add the chopped green onion and the sesame oil.... Enjoy!!