Description
Deconstructed wonton soup is a quick and comforting weeknight meal. It features juicy pork meatballs, silky wonton wrappers, and tender bok choy in a savory chicken broth. This simplified version captures the essence of traditional wonton soup in a fraction of the time.
Ingredients
Scale
- For the Meatballs:
- 1/2 lb ground pork
- 2 teaspoons grated ginger
- 1 green onion, minced
- 2 teaspoons Shaoxing wine
- 1 teaspoon light soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 teaspoons toasted sesame oil
- For the Soup:
- 6 cups chicken stock
- 2 tablespoons light soy sauce
- 2 large slices ginger
- 10 oz baby bok choy (4 to 6 stalks)
- 20 wonton wrappers
- 2 scallions, sliced
- 1/2 teaspoon white pepper
- 1 tablespoon toasted sesame oil
Instructions
- Mix all the filling ingredients together in a medium bowl. Stir in a circular motion in one direction until the meat becomes sticky.
- Heat the chicken stock in a medium pot. Add the light soy sauce and ginger. Once boiling, let the broth simmer for 5 minutes.
- Prepare the baby bok choy: slice off and discard the end. Remove the large outer leaves. If the outer leaves are quite large and thick, further slice the white part into 1/2-inch pieces and the greens into 1-inch pieces. Halve the core. Soak the cut bok choy in cold tap water for 2 to 3 minutes. Gently rinse to remove dirt, then drain.
- Turn the heat to medium-low. Use a spoon to scoop about 1 tablespoon of the filling and release it into the soup. Repeat until all filling is used. (A cookie scoop can also be used.)
- Turn the heat to medium-high and bring the soup to a low boil. Cook meatballs for 1 minute after they float to the top. Skim and discard any foam from the surface.
- Add the baby bok choy and cook for 1 minute, or 2 minutes for a very tender texture.
- Add the wonton wrappers one sheet at a time, pushing them into the soup with a spatula to prevent sticking. Cook for 1 minute.
- Turn off the heat. Add the sliced scallions, white pepper, and sesame oil. Stir to combine.
- Transfer the deconstructed wonton soup into individual bowls and serve hot.
Notes
- Wonton wrappers are delicate and will soften the longer they are in the soup. They also release starch, which can thicken the broth.
- This dish is best served immediately as leftovers may become too soft or absorb too much liquid.
- For a spicy version, add chili oil, chili crisp, or more white pepper.
- If you don’t have wonton wrappers, you can use pasta, but cook it separately in boiling water before adding to the soup to prevent clouding the broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 287 kcal
- Sugar: 2.1 g
- Sodium: 1536 mg
- Fat: 9 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28.2 g
- Fiber: 1.8 g
- Protein: 23 g
- Cholesterol: 50 mg