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Zucchini Noodle Wonton Soup

Serves: Serves 4

Ingredients:

  • Wontons:
  • ¾ lb ground pork
  • 1 large shallot, finely chopped
  • ¼ cup bok choy leaves and stem, finely chopped
  • 1 teaspoon light soy sauce
  • 1 tablespoons rice wine vinegar
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 tablespoon sesame oil
  • 25–36 wonton wrappers


  • Broth:
  • 4 cups chicken or vegetable broth
  • 4 cups cool water
  • 2 scallions, whole
  • 2 cloves garlic, smashed
  • Small piece of ginger, sliced
  • 2 teaspoons light soy sauce
  • ½ teaspoon sugar
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon sesame oil


  • To serve:
  • 1–:2 zucchini, skin on, washed
  • 1 bunch baby bok choy, quartered
  • 1 cup sliced shiitake mushroom caps
  • 1 bunch scallions, white and light green parts, sliced


Procedures:

Mix wonton filling ingredients with your hands in a large bowl until evenly combined.

To fill wontons, place a scant 2 teaspoons in the center of the wonton. Keep a small bowl of water handy to seal. Run a little water around the perimeter of the wonton. Fold the two corners together, forming a triangle. Pinch the two far corners together with a little water, similar to tortellini. As you work, place each finished wonton onto a plate and cover with a damp paper towel to keep from drying out.

Using the KitchenAid Spiralizer, spin zucchini into “noodles” on the medium spiral blade and set aside.

Add broth ingredients to a large saucepan. Heat over medium-high heat and cover. Simmer for 10 minutes. Discard garlic, ginger and scallion. Season with salt to your liking.

While broth is simmering, bring water in another large saucepan to a boil over high heat. Gently lower in the wontons with a slotted spoon and cook 4 minutes. Drain and set aside.

Add zucchini noodles, baby bok choy and mushrooms to simmering broth. Cook 1 minute. Add cooked wontons.

Ladle soup into deep bowls. Top with scallions and serve.

by Ashley Cuoco

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