Faster-Than-Takeout Tofu Wonton Soup

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), ½ 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 (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. 

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.