Wonton Soup
Tender pork-and-shrimp wontons float in a fragrant, ginger-scallion chicken broth, finished with baby bok choy for a bright, crisp contrast. This approachable recipe balances hands-on filling and quick simmering for an elegant, home-cooked soup.
1 lb ground pork, finely ground
8 oz shrimp, peeled, deveined, finely chopped
40 wonton wrapper
4 stalk scallion, white and green parts separated, thinly sliced
1 tbsp ginger, fresh, finely grated
2 clove garlic, minced
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp cornstarch
1 egg, lightly beaten
1 tsp kosher salt
1 tsp white pepper
8 cup chicken broth, low-sodium preferred
1 tbsp vegetable oil
10 baby bok choy, halved lengthwise if large
1 tbsp soy sauce (for broth)
1 tsp rice vinegar
1 tsp sesame oil (finishing)
2 stalk scallion greens, thinly sliced, for garnish
1 pinch black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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