Wonton Soup

 

Ingredients

2 quarts chicken stock or broth

• 1 bunch green onions, divided

• 1 garlic clove, thinly sliced

• 1 (3-inch) piece fresh ginger, peeled, or 2 teaspoons ground ginger

• 2 tablespoons soy sauce, plus more to taste

• 1 1/2 teaspoons rice vinegar

• 1 tablespoon brown sugar or swerve

• 1 teaspoon kosher salt, divided

• 1 pound ground pork or ground chicken

• 2 teaspoons toasted sesame oil

• 2 teaspoons cornstarch

• 3 heads baby bok choy, roughly chopped (about 3 cups)

• 20 wonton wrappers, cut into quarters

• Sriracha hot sauce or chili crunch (optional)

• Directions

• 1. Place chicken stock in a large saucepan or Dutch oven over medium-high heat. Cut white parts of green onions into 1-inch pieces and add to broth. Add garlic clove. Thinly slice 1 inch ginger (or 1 teaspoon ground)  and add to stock. Add 1 tablespoon soy sauce, vinegar, brown sugar and 1/2 teaspoon salt. Bring mixture to a boil, stirring occasionally.

  2. Place pork in a bowl. Finely slice remaining green parts of green onions. Set aside 3 tablespoons for garnish. Add remaining onions to the bowl; grate in remaining 2-inch piece of ginger. Add remaining soy sauce, remaining salt, sesame oil, and cornstarch to the bowl; mix until well combined.  

  3. Form mixture into 1-inch balls and add to broth. Alternatively, use a small spoon to drop heaping teaspoons full of meat into broth. Reduce heat to a simmer; cook 5 minutes. Add wonton wrappers, bok choy, and additional soy sauce to taste. Cook 8 minutes, stirring occasionally.  

  4. Serve with reserved green onions and hot sauce or chili crisp if desired.