Description
This Deconstructed Wonton Soup offers a comforting and flavorful twist on the classic dish. Ground pork meatballs seasoned with ginger, soy sauce, and Shaoxing wine cook directly in a savory chicken broth with tender baby bok choy and delicate wonton wrappers added at the end. The soup is finished with scallions, white pepper, and toasted sesame oil for a rich, aromatic flavor. Perfect for a quick and hearty meal ready in just 30 minutes.
Ingredients
Scale
For the Meatball Filling
- 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 Broth and Soup
- 6 cups chicken stock
- 2 tablespoons light soy sauce
- 2 large slices ginger
- 10 oz (4 to 6 stalks) baby bok choy
- 20 wonton wrappers
- 2 scallions, sliced
- 1/2 teaspoon white pepper
- 1 tablespoon toasted sesame oil
Instructions
- Prepare the Meatball Filling: In a medium bowl, combine the ground pork, grated ginger, minced green onion, Shaoxing wine, light soy sauce, cornstarch, salt, and toasted sesame oil. Stir the mixture in a circular motion continuously in one direction until the meat becomes sticky and well combined, which helps the meatballs hold together when cooking.
- Cook the Broth: In a medium pot, heat the chicken stock and add 2 tablespoons of light soy sauce along with the large ginger slices. Bring the broth to a boil, then reduce the heat and let it simmer gently for 5 minutes to infuse the flavors.
- Prepare the Baby Bok Choy: Trim the ends off the baby bok choy and discard outer leaves if large. Slice the white parts into 1/2-inch pieces and the leafy greens into 1-inch pieces; halve the core as well. Soak the cut bok choy in cold tap water for 2 to 3 minutes, gently rubbing with your hands to remove any dirt. Drain thoroughly.
- Add Meatballs to the Soup: Reduce heat to medium-low. Using a spoon or a cookie scoop, scoop about one tablespoon of the meat filling and carefully drop each meatball into the simmering broth. Add all the meatballs this way. Then increase heat to medium-high and bring the soup to a low boil. When the meatballs float to the surface, cook for an additional 1 minute, skimming off and discarding any foam that rises to the top.
- Cook the Baby Bok Choy: Add the prepared baby bok choy to the soup, cooking for 1 minute for a crisp texture or 2 minutes for a softer, tender bite.
- Add Wonton Wrappers: Introduce the wonton wrappers one at a time into the soup, using a spatula to gently push each wrapper down so that you can add more without overcrowding. Avoid letting the wrappers stick together by spacing them evenly in the pot. Cook for another 1 minute until wrappers are tender.
- Finish and Serve: Turn off the heat. Stir in the sliced scallions, white pepper, and 1 tablespoon of toasted sesame oil to infuse fragrant flavors. Mix well and ladle the soup into individual bowls, serving hot immediately for the best taste.
Notes
- Feel free to substitute ground chicken or turkey for pork to lighten the dish.
- If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
- To make this soup gluten-free, use gluten-free soy sauce and wonton wrappers or omit the wrappers.
- The soup can be prepared a day ahead by cooking the broth and meatballs separately, then combining and adding fresh bok choy and wontons before serving.
- For a spicier version, add a dash of chili oil or sliced fresh chilies when serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: deconstructed wonton soup, pork meatballs, baby bok choy soup, Chinese soup recipe, easy wonton soup
