Wonton Soup

Soup
Published

December 24, 2024

Source

Prep Time Cook Time Total Time Servings

1 hour

Ingredients

Meatballs

  • 1 pound ground pork
  • 4 green onions, finely chopped (plus more for garnish)
  • 2 teaspoons grated ginger
  • 3 cloves garlic, grated
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon white pepper
  • 2 tablespoons cornstarch

Broth

  • 6 cups chicken broth
  • 5–6 garlic cloves, smashed (to taste)
  • 1-inch piece ginger, sliced
  • 1 onion, quartered
  • 1 tablespoon lemongrass paste (or fresh, minced)
  • 1–2 tablespoons soy sauce (to taste)
  • 1 tablespoon sesame oil (to taste)
  • 1 tablespoon rice vinegar (to taste)
  • 1 teaspoon white pepper
  • Pinch of salt (to taste)
  • 1–2 teaspoons fish sauce (optional)
  • 16–20 wonton wrappers, cut into quarters
  • 6 baby bok choy, rinsed and chopped
  • Chili oil, for garnish

Instructions

  1. Make the meatballs:
    In a mixing bowl, combine ground pork, green onions, ginger, garlic, soy sauce, sesame oil, rice vinegar, white pepper, and cornstarch. Mix until just combined. Form into small 1-inch meatballs and set aside.

  2. Prepare the broth:
    In a large pot, heat 1 tablespoon sesame oil over medium heat. Add onion, smashed garlic, sliced ginger, and lemongrass paste. Sauté for 3–4 minutes, until fragrant.
    (Add a drizzle of olive oil if the pot gets too dry.)

  3. Simmer the base:
    Pour in chicken broth, then season with soy sauce, rice vinegar, sesame oil, white pepper, salt, and fish sauce (if using). Bring to a boil, then reduce heat and simmer for 20 minutes.

  4. Strain the broth:
    Remove the aromatics (onion, garlic, ginger) and return the strained broth to the pot.

  5. Cook the meatballs:
    Bring broth back to a simmer and gently drop in the meatballs. Cook for 10–15 minutes, or until cooked through and floating.

  6. Add wontons and greens:
    Add the wonton wrappers in batches and cook for 3–5 minutes, or until they float. Stir in bok choy and simmer 2–3 minutes more, until wilted but still crisp.

  7. Season and serve:
    Taste and adjust seasonings — soy sauce, rice vinegar, chili oil, or fish sauce.
    Ladle into bowls and garnish with green onions and a drizzle of chili oil.

Notes

  • Add cooked noodles for a heartier variation.
  • Use ground chicken instead of pork for a lighter version.
  • The broth develops deeper flavor if simmered longer before straining.