Wonton soup is a comforting dish consisting of tender dumplings, often filled with meat or seafood, floating in a savory, seasoned broth, typically with some added vegetables. For pregnant individuals, enjoying this popular soup is generally considered safe, but safety depends entirely on how the ingredients are prepared and served. Paying attention to the cooking process and the broth’s composition is important to avoid common food safety and nutritional concerns associated with pregnancy.
Protein and Filling Safety
The greatest concern when consuming wonton soup during pregnancy relates to foodborne illness from the protein inside the dumpling filling. Wontons commonly contain ground pork, shrimp, or a combination of both, and raw meats and seafood present a risk if not cooked thoroughly. Undercooked meat, especially pork, can carry the Toxoplasma gondii parasite, which causes toxoplasmosis, a serious infection that can be transmitted to the fetus.
The risk of listeriosis from the bacteria Listeria monocytogenes is also a factor, particularly if raw ingredients or prepared fillings are handled improperly or kept at unsafe temperatures. Pregnant individuals are at an increased risk for listeriosis, which can lead to complications such as miscarriage or premature delivery. To ensure the filling is safe, the wonton’s internal temperature must reach the recommended minimum for its contents. Pork should be cooked to at least 160°F, and seafood, such as shrimp, should reach 145°F.
Since the wonton filling is encased in a wrapper, it is not always easy to confirm that the heat has penetrated completely, so the wontons must be steaming hot throughout. The best practice is to only consume wontons that have been boiled or simmered in the broth until they are visibly cooked through, with no signs of pink or translucent filling. Proper cooking eliminates the parasites and bacteria that could cause illness.
Addressing Broth Components
The liquid base of wonton soup often poses nutritional concerns due to high sodium levels. The broth is typically seasoned with soy sauce, salt, and other flavor enhancers, resulting in a dish that can contain a substantial amount of sodium in a single serving. Moderating sodium intake is a consideration during pregnancy, as excessive consumption may contribute to fluid retention (edema) or impact blood pressure.
While daily sodium intake is recommended to be under 2,300 milligrams for adults, one serving of soup can sometimes contain a significant percentage of this limit. To manage this, consider ordering a low-sodium version when available, or ask for the broth on the side to control the amount consumed. Diluting the broth with hot water can also help reduce the sodium concentration without entirely sacrificing the flavor.
Monosodium Glutamate (MSG) is a flavor enhancer sometimes added to the broth to enhance the savory taste. Despite past anecdotal concerns, health authorities classify MSG as generally recognized as safe for the general population, including pregnant women. MSG is naturally present in many foods, so avoidance is unnecessary unless you have a known sensitivity.
Ensuring Safe Preparation
Regardless of whether the soup is homemade or from a restaurant, the serving temperature is a critical safety consideration. Soups and stews should be kept at or above 140°F (60°C) to prevent bacteria from multiplying in the danger zone. A soup served piping hot, straight from the pot, significantly minimizes the risk of bacterial growth.
When ordering takeout, consume the soup promptly or refrigerate it immediately upon arrival, as perishable food should not sit at room temperature for more than two hours. Leftover wonton soup must be stored in the refrigerator and reheated to a uniform temperature of 165°F (74°C) before eating. Bringing the soup to a full rolling boil on the stovetop is a reliable method to ensure the heat is evenly distributed and the soup is safe.