Faster-Than-Takeout Pork Wonton Soup
with Bok Choy, Cabbage, Carrots & Wonton Strips
Enjoy the savory flavors of homemade wonton soup with our quick and clever shortcut! This "deconstructed" version stars savory ground pork simmered in a umami-rich broth. Tender wonton wrappers cook in a flash along with bok choy and cabbage. Serve with a shower of scallion greens and crunchy wonton strips for a meal that's even better than take-out!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 piece
Wonton Wrappers
(Contains Wheat)
10 ounce
Ground Pork
1 tablespoon
Sesame Oil
(Contains Sesame)
4 ounce
Bok Choy and Napa Cabbage
4 ounce
Shredded Carrots
2 unit
Pork Ramen Stock Concentrate
1 unit
Wonton Strips
(Contains Wheat)
1 thumb
Ginger
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 unit
Mushroom Stock Concentrate
2 unit
Scallions
3 clove
Garlic
Not included in your delivery
Salt
Pepper
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Peel and mince or grate ginger.
• Remove half the wonton wrappers from package (all for 4 servings). TIP: Extra wonton wrappers freeze well for up to three months! Simply wrap tightly in plastic wrap, and store in a freezer-friendly plastic bag. • Stack wonton wrappers; cut wrappers diagonally into quarters to create small triangles. Separate wonton triangles into a pile and cover with a clean kitchen towel.
• Heat sesame oil in a large pot over medium-high heat. Add pork*; season with half the soy sauce (you’ll use the rest in the next step), 1⁄2 tsp sugar (1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until pork begins to brown, 2-3 minutes. • Add scallion whites, garlic, ginger, and half the shredded carrots (all for 4). Stir to combine. Cook, stirring occasionally, until carrots begin to soften and pork is cooked through, 3-4 minutes more.
• Add 5 cups water (9 1⁄2 cups for 4 servings), pork ramen stock concentrates, mushroom stock concentrate, and remaining soy sauce to pot with pork and veggies. Stir to combine. Bring to a boil, then reduce heat to medium.
• Working in batches, carefully add wonton triangles to pot a small handful at a time. (TIP: Stirring the soup constantly as you add the wonton triangles will prevent the pieces from sticking together—but it’s okay if a few do!) Cook, stirring occasionally, until wonton triangles are tender, 1-2 minutes. • Add bok choy and napa cabbage to pot; stir to combine. Remove from heat. Taste and season with salt and pepper.
• Divide pork wonton soup between bowls. Garnish with scallion greens and wonton strips. TIP: If you like things spicy, serve with Sriracha or your favorite hot sauce!
Ground Meat is fully cooked when internal temperature reaches 160°.
