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    Pork and Bok Choy Wonton Strip Soup

    clock-icon50 minutes
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    Pixicook editorial team

    A hearty and flavorful soup made with pork meatballs, wonton strips, and bok choy.

    Ingredients for Pork and Bok Choy Wonton Strip Soup

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Ground Pork

    0 lb

    Substitute chevron-down

    Scallions, white parts minced, green parts sliced thin

    each

    Substitute chevron-down

    Large egg, lightly beaten

    each

    Substitute chevron-down

    Fresh Ginger, grated

    teaspoons

    Substitute chevron-down

    Soy Sauce

    tablespoons

    Substitute chevron-down

    Toasted Sesame Oil

    tablespoons

    Substitute chevron-down

    Chili Garlic Sauce

    tablespoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Baby Bok Choy, halved and cut into 1-inch pieces

    0 heads

    Substitute chevron-down

    Wonton Wrappers, cut into ¾-inch-wide strips

    0 oz

    Substitute chevron-down

    How to Make Pork and Bok Choy Wonton Strip Soup

    1. Combine Ingredients

    In a large bowl, combine the ground pork, minced scallion whites, beaten egg, 1.5 teaspoons of grated ginger, soy sauce, toasted sesame oil, chili-garlic sauce, and 0.5 teaspoons of salt. Mix these ingredients thoroughly until the mixture is well combined and sticky.

    2. Form Meatballs

    Using your hands, form the pork mixture into 1-inch meatballs, aiming to make about 30-35 meatballs. Arrange them uniformly on a rimmed baking sheet.

    3. Optional Refrigeration

    (Optional) If you have time, cover the meatballs with plastic wrap and refrigerate them for up to 24 hours. This can help the flavors meld further, but it's not essential.

    4. Prepare Broth

    In a large Dutch oven, bring the chicken broth, the remaining 2 teaspoons of grated ginger, and the remaining 0.75 teaspoons of salt to a boil.

    5. Add Bok Choy

    Once the broth is boiling, add the chopped bok choy and return the mixture to a boil.

    6. Add Wonton Strips

    Slowly stir in the wonton wrapper strips, adding them one handful at a time to prevent sticking.

    7. Add Meatballs

    Carefully add the meatballs to the pot. Cover the pot and cook for 3 to 5 minutes until the meatballs are firm and opaque.

    8. Finish and Season

    Stir in the sliced scallion greens and season the soup with additional salt to taste.

    9. Serve

    Serve the soup hot, adding extra chili-garlic sauce if desired for an added kick.

    Variations

    Thai-Inspired Wonton Soup

    Infuse the broth with lemongrass, lime leaves, and fish sauce, and use a mixture of pork and shrimp in the wonton filling.

    Vietnamese Pho-Style Wonton Soup

    Season your broth with star anise, cinnamon, and cloves; add rice noodles and top with fresh herbs like basil and cilantro.

    Shrimp and Cabbage Wonton Soup

    Use finely chopped shrimp instead of pork for the dumplings and shredded Napa cabbage in place of bok choy.

    Spicy Sichuan Wonton Soup

    Add Sichuan peppercorns, chili oil, and sesame paste to the broth for a fiery, numbing sensation.

    Japanese Miso Wonton Soup

    Dissolve miso paste into your broth for a umami-rich base, and consider adding seaweed or tofu for additional texture and flavor.

    Pitfalls and tips

    Quality Ingredients

    Use the freshest bok choy and quality ground pork with a good balance of fat — around 80/20 for flavorful and juicy wontons.

    Broth Base

    Invest time in creating a robust broth with high-quality stock and aromatics like ginger, garlic, green onions, and spices like star anise or cinnamon.

    Umami Boost

    Incorporate umami-rich ingredients such as soy sauce, miso paste, sesame oil, or shiitake mushrooms to add depth to the soup’s flavor.

    Balanced Seasoning

    Carefully season the pork filling with soy sauce, Shaoxing wine, white pepper, sugar, and minced ginger and garlic for a savory taste.

    Brighten with Greens

    Add bok choy at the end of cooking to keep it vibrant and slightly crisp, avoiding overcooking.


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