Deconstructed Wonton Soup (Broken Wonton Soup)

Ingredients

• 6 cups Low‑Sodium Chicken Broth (store‑bought or homemade)
• 2 cups Water
• 1 inch Fresh Ginger (peeled and minced)
• 3 Garlic Cloves (minced)
• 2 Scallion (White Parts) (white parts only, minced)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Shaoxing Wine (optional, adds depth)
• 1 teaspoon Salt (adjust to taste)
• 8 ounces Ground Pork (80% lean)
• 4 ounces Shrimp (peeled, deveined, finely chopped)
• 1 Egg White (helps bind the filling)
• 1 tablespoon Cornstarch (for tender meatballs)
• 1 teaspoon Sesame Oil (toasted, for flavor)
• 0.25 teaspoon White Pepper
• 20 Wonton Wrappers (store‑bought, square)
• 2 heads Bok Choy (quartered, stems separated from leaves)
• to taste Chili Oil (for drizzling)
• 3 Green Onion (Green Parts) (thinly sliced for garnish)

Instructions

1. Prepare Aromatics

   Peel and mince the ginger, mince the garlic, and mince the white parts of the scallions.

   Time: PT5M

2. Simmer the Broth

   Add chicken broth, water, ginger, garlic, scallion whites, soy sauce, Shaoxing wine, and salt to the pot. Bring to a gentle simmer, then reduce heat to maintain a low boil for 10 minutes, skimming any foam.

   Time: PT10M

   Temperature: medium heat

3. Make the Wonton Filling

   In a mixing bowl, combine ground pork, finely chopped shrimp, egg white, cornstarch, sesame oil, white pepper, and a pinch of salt. Mix with your hands until just combined; avoid over‑mixing.

   Time: PT10M

4. Rest the Filling

   Cover the bowl with plastic wrap and let the filling rest for 5 minutes. This allows the cornstarch to hydrate and the flavors to meld.

   Time: PT5M

5. Strain the Broth

   Place a fine mesh strainer over a clean pot, pour the simmered broth through, discarding the solids. Return the clear broth to the pot and bring back to a gentle simmer.

   Time: PT2M

6. Form Meatballs

   With a teaspoon, scoop the filling and roll between your palms to form bite‑size balls (about 1 inch in diameter). Set aside on a plate.

   Time: PT5M

7. Cook the Meatballs

   Gently drop the meatballs into the simmering broth. Cook for 6‑7 minutes, or until they float to the surface and are firm to the touch.

   Time: PT7M

   Temperature: medium heat

8. Add Bok Choy and Wonton Wrappers

   Add the bok choy stems first, simmer for 2 minutes, then add the leaves and quartered wonton wrappers in batches so they don’t stick together. Simmer another 3 minutes until the wrappers are tender.

   Time: PT5M

   Temperature: medium heat

9. Finish and Serve

   Turn off the heat. Ladle soup into bowls, drizzle with chili oil, and garnish generously with sliced green onion tops.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g