Faster-Than-Takeout Pork Wonton Soup
with Bok Choy, Cabbage, Carrots & Wonton Strips
- Wheat
- Sesame
- Soy
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!
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
Cooking Steps
• 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 (all for 4 servings) from package. 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 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 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.
• 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 OK 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 soup between bowls. Garnish with scallion greens and wonton strips. Serve. TIP: If you like things spicy, serve with Sriracha or your favorite hot sauce!
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the savory, flavorful broth; some found it needed more seasoning or depth.
- Ease of prep: Customers praised how quick and easy this soup was to make, often calling it a one-pot wonder.
- Suggestions: Consider cutting wontons smaller, adding mushrooms or bamboo shoots, and including a packet of sriracha or chili oil.
- Portions: Generous servings impressed many, with leftovers often tasting even better the next day.
- Texture: Some found the wonton wrappers became too soft or mushy; others enjoyed them as noodle-like additions.
Reviews from our home cooks
Delicious, fun, and relaxing to cook, but it wasn't faster-than-takeout for me. Took about 45 minutes start to finish. I appreciate needing only one pot, a knife, and something to stir. Makes for easy cleanup.
This is absolutely delicious! The wonton wrappers become somewhat like pasta after they cook for a minute or two. Nice flavors and a fragrant broth. Everyone liked it, too, which is great. A fast and easy meal.
I really enjoyed this and would def order again. I ended up cooking the wontons longer to make them more tender. This soup actually got better the longer it cooked and sat before eating. The flavors had time to meld in the broth
Flavors were exceptional! The only downside was the garlic and napa cabbage/bok choy were not fresh but a little rotty. All in all, though, this is a great soup that, in my opinion, is better than takeout!
This was great but I did appreciate the ingredients different from the recipe card. I made and fried pork wontons with all the meat half the cabbage half the carrots. And soup with the rest and two dropped eggs from sealing the wontons. The filling was perfect amount to use all the wrappers.
Better than take out, this soup was amazing! Quality ingredients make all the difference when cooking. Excellent!
Love the soft wontons. The cabbage and bokchoy mixture was fresh. Would have preferred more ginger. The crunchy wontons were a good topper.
New Favorite! It was easy and fun to make and everyone loved the flavors. Only way to make it better would be chunkier bites of bok choy and fresher (or no) Napa cabbage. Plus maybe some kimchi for a garnish.
The cabbage became rotten quicker than everything else, so I had to omit it. The broth ended up being extremely salty I couldn't really stomach it, but the rest of the soup was good with small amounts of broth.
We used all of the carrots that you sent and I would suggest just saying to use all of the carrots, it was good. We also used all of the wonton noodles, and it was good but I can understand other people who would say it was too much noodles
