Introduction

Deconstructed Wonton Soup offers all the comforting flavors of traditional wonton soup but with a fun twist. Instead of wrapped wontons, the filling is shaped into meatballs, making it quicker and easier to prepare. This recipe yields a fragrant, flavorful broth with tender baby bok choy and delicate wonton ribbons.

A white bowl filled with clear broth containing several light brown meatballs floating near the center. Large, soft, folded wonton wrappers with a pale beige color sit layered throughout the soup. Bright green bok choy pieces with both pale green stems and dark green leaves are scattered between the meatballs and wontons. Thinly sliced light green scallions are sprinkled on top, adding small pops of color. A pair of wooden chopsticks and a silver spoon rest on the right edge of the bowl. The bowl is placed on a white marbled surface with a small wooden dish of coarse salt nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

Step 1: In a medium bowl, mix the ground pork, 2 teaspoons grated ginger, minced green onion, Shaoxing wine, 1 teaspoon light soy sauce, cornstarch, salt, and 2 teaspoons toasted sesame oil. Stir continuously in one direction until the mixture becomes sticky and well combined.

Step 2: Heat the chicken stock in a medium pot. Add 2 tablespoons light soy sauce and the two slices of ginger. Once it reaches a boil, reduce to a simmer and cook for 5 minutes to infuse flavor.

Step 3: Prepare the baby bok choy by trimming the ends and removing the large outer leaves. Slice thick white parts into 1/2 inch pieces and greens into 1 inch pieces if needed. Halve the core. Soak in cold water for 2-3 minutes, gently rinse to remove dirt, then drain thoroughly.

Step 4: Lower the heat to medium-low. Using a spoon (or a cookie scoop), form about 1 tablespoon of the pork filling into small balls. Drop each meatball gently into the simmering broth. Continue until all filling is used. Increase heat to medium-high and bring the soup to a gentle boil. When meatballs float, cook for one more minute, skimming off any foam that appears.

Step 5: Add the prepared baby bok choy to the pot. Cook for 1 minute, or 2 minutes if you prefer a very tender texture.

Step 6: Add the wonton wrappers one by one, using a spatula to gently push each into the broth to avoid crowding and sticking. Once all wrappers are added, cook for an additional 1 minute.

Step 7: Turn off the heat. Stir in the sliced scallions, white pepper, and 1 tablespoon toasted sesame oil. Mix well and ladle the soup into bowls. Serve hot for a delightful meal.

Tips & Variations

Use a cookie scoop to form uniformly sized meatballs for even cooking.

For a vegetarian version, substitute ground pork with finely chopped mushrooms and tofu.

Add a splash of chili oil or fresh sliced chilies for a spicy kick.

Fresh bok choy can be replaced with baby spinach or napa cabbage depending on availability.

If Shaoxing wine is unavailable, dry sherry or mirin can be used as a substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm the soup gently on the stove to prevent the wonton wrappers from becoming too soft or mushy. It’s best enjoyed fresh but can also be frozen without the bok choy; add fresh greens upon reheating.

FAQs

Can I use pre-made wonton wrappers for this recipe?

Yes, store-bought wonton wrappers are perfect for this dish. Just add them one at a time to the simmering broth to prevent sticking.

What can I do if I don’t have Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry or mirin are good substitutes to maintain the depth of flavor in the pork filling.

Dinner

Deconstructed Wonton Soup Recipe