Description
Weeknight Wonton Soup – Quick, comforting broth with tender pork wontons, bok choy, and mushrooms. A crowd-pleasing Asian favorite!
Ingredients
Scale
- 1/2 pound (225g) ground pork (preferably not too lean)
- 2 green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 package wonton wrappers (approximately 40–50 wrappers)
- 8 cups (2 liters) chicken broth, preferably low-sodium
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2-inch piece fresh ginger, sliced
- 2 cloves garlic, smashed
- 1 star anise pod (optional but adds authentic flavor)
- 2 green onions, thinly sliced
- 1 cup baby spinach or bok choy, roughly chopped
- 1 tablespoon sesame oil
- Red chili oil to taste (optional)
Instructions
- Step 1: Prepare the Filling In a medium bowl, combine ground pork, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, and white pepper. Mix thoroughly but gently with your hands or a fork until just combined – overmixing can make the filling tough. Let the mixture rest for 10 minutes to allow the flavors to meld while you prepare other components.
- Step 2: Fold the Wontons Place a wonton wrapper on a clean work surface. Spoon approximately 1/2 tablespoon of the filling into the center. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper diagonally to form a triangle, pressing out any air bubbles as you seal the edges. Bring the two opposite corners together, overlap them slightly, and press firmly to seal. Set aside on a parchment-lined baking sheet and cover with a damp paper towel to prevent drying. Repeat with remaining wrappers and filling.
- Step 3: Prepare the Broth In a large pot, combine chicken broth, soy sauce, rice vinegar, sliced ginger, smashed garlic, and star anise if using. Bring to a gentle simmer over medium heat, then reduce to low and let infuse for 10 minutes. Taste and adjust seasonings if needed. For a cleaner flavor, you can strain the broth at this point, but it’s not necessary for this weeknight version.
- Step 4: Cook the Wontons Increase the heat slightly to maintain a steady simmer. Carefully add the wontons to the broth, about 8-10 at a time depending on your pot size. Avoid overcrowding, which can cause them to stick together. Cook for 3-4 minutes until they float to the surface and the filling is cooked through. You’ll notice they become slightly translucent when ready.
- Step 5: Finish and Serve Add the chopped greens to the soup and cook for just 30 seconds until wilted. Remove from heat and stir in the final tablespoon of sesame oil. Ladle the hot Weeknight Wonton Soup into bowls, ensuring each portion gets several wontons. Garnish with sliced green onions and a few drops of chili oil if desired. Serve immediately while piping hot.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 1100mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg