Deconstructed Pork Wonton Soup with Bok Choy and Cabbage

This deconstructed wonton soup delivers all the comforting flavors of the classic dish without the fuss of folding dumplings. Savory ground pork is simmered in a rich, umami-packed broth with tender bok choy, napa cabbage and shredded carrots. Wonton wrappers are cut into triangles and cooked directly in the soup, soaking up all the delicious flavors.

Finished with a shower of scallion greens and crunchy wonton strips, this soup comes together in under 30 minutes. It’s a perfect weeknight dinner that’s even better than takeout!

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Ingredients

2 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

12 unit Wonton WrappersView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. 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.
2. Remove half the wonton wrappers from package. Stack wonton wrappers; cut diagonally into quarters to create small triangles. Separate wonton triangles into a pile and cover with a clean kitchen towel.
3. Heat sesame oil in a large pot over medium-high heat. Add ground pork; season with half the soy sauce, ½ tsp sugar 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. Stir to combine. Cook, stirring occasionally, until carrots begin to soften and pork is cooked through, 3-4 minutes more.
4. Add 5 cups water, 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.
5. Carefully add wonton triangles to pot a small handful at a time, stirring constantly to prevent sticking. 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.
6. Divide soup between bowls. Garnish with scallion greens and wonton strips. Serve.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, ground chicken or turkey can be substituted for ground pork. Adjust cooking time as needed.

What can I use instead of wonton wrappers?

Thinly sliced fresh pasta or even lasagna sheets cut into small squares can work, though texture will differ.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.