Faster-Than-Takeout Pork Wonton Soup
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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
2 ounce
Shredded Carrots
12 unit
Wonton Wrappers
(Contains: Wheat)
2 unit
Pork Ramen Stock Concentrate
2 tablespoon
Soy Sauce
(Contains: Wheat, Soy)
3 clove
Garlic
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Mushroom Stock Concentrate
15 ounce
Ground Pork
4 ounce
Shredded Red Cabbage
1 unit
Wonton Strips
(Contains: Wheat)
2 unit
Scallions
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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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.
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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.
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Stack wonton wrappers; cut diagonally into quarters to create small triangles. Separate wonton triangles into a pile and cover with a clean kitchen towel.
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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), ½ tsp sugar (1 tsp for 4 servings), and pepper. (TIP: Not sure how much pork to use? Reference the "Before you start" section at left for guidance.) Cook, breaking up meat into pieces, until pork begins to brown, 2-3 minutes.
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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.
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Add 5 cups water (9½ 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.
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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.
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Add bok choy and napa cabbage to pot; stir to combine. Remove from heat. Taste and season with salt and pepper.
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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!
