Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
Servings:6

Nutrition Facts (per serving)

Calories418
Fat21g
Carbs25g
Protein30g

Nutrition Facts

Servings Per Recipe 6

Calories 418

% Daily Value *
Total Fat 21g27%
Saturated Fat 7g36%
Cholesterol 107mg36%
Sodium 2213mg96%
Total Carbohydrate 25g9%
Dietary Fiber 1g5%
Total Sugars 5g
Protein 30g60%
Vitamin C 9mg10%
Calcium 88mg7%
Iron 3mg16%
Potassium 569mg12%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

Ingredients

  1. 2 quarts hen stock or broth
  2. 1 bunch inexperienced onions, divided
  3. 1 garlic clove, thinly sliced
  4. 1 (3-inch) piece fresh ginger, peeled, or 2 teaspoons floor ginger
  5. 2 tablespoons soy sauce, plus extra to taste
  6. 1 half teaspoons rice vinegar
  7. 1 tablespoon brown sugar
  8. 1 teaspoon kosher salt, divided
  9. 1 pound ground pork
  10. 2 teaspoons toasted sesame oil
  11. 2 teaspoons cornstarch
  12. three heads infant bok choy, roughly chopped (approximately 3 cups)
  13. 20 wonton wrappers, cut into quarters
  14. Sriracha warm sauce or chili crunch (optional)

Directions

fowl’s eye view of white bowl of wonton soup with pork meatballs on ticking stripe serviette with spoon

Place bird inventory in a big saucepan or Dutch oven over medium-excessive warmth. Cut white elements of inexperienced onions into 1-inch pieces and upload to broth. Add garlic clove. Thinly slice 1 inch ginger (or 1 teaspoon floor) and add to stock. Add 1 tablespoon soy sauce, vinegar, brown sugar and half of teaspoon salt. Bring aggregate to a boil, stirring occasionally.

    Place beef in a bowl. Finely slice closing inexperienced parts of green onions. Set aside 3 tablespoons for garnish. Add final onions to the bowl; grate in closing 2-inch piece of ginger. Add ultimate soy sauce, closing salt, sesame oil, and cornstarch to the bowl; blend until well blended.

    Form aggregate into 1-inch balls and upload to broth. Alternatively, use a small spoon to drop heaping teaspoons full of meat into broth. Reduce warmth to a simmer; cook 5 minutes. Add wonton wrappers, bok choy, and additional soy sauce to taste. Cook eight mins, stirring from time to time.

    Serve with reserved green onions and warm sauce or chili crisp if favored.