Deconstructed Pork Wonton Soup with Bok Choy and Wonton Strips

Skip the takeout and make this savory deconstructed wonton soup at home in no time. Ground pork is simmered in a rich umami broth with garlic, ginger and soy sauce, then finished with tender wonton wrappers, bok choy and cabbage.

Top each bowl with crunchy wonton strips and scallion greens for a satisfying meal that comes together faster than delivery. It’s the perfect weeknight dinner for when you’re craving something warm and comforting.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

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

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 (all for 4 servings) 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 pork; season with half the soy sauce, 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.
4. Add 5 cups water (9 ½ 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.
5. 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.
6. 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!

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, you can substitute ground chicken or turkey for the pork. The cooking time may vary slightly, so ensure the meat is cooked through.

What can I substitute for bok choy and napa cabbage?

You can use regular cabbage, spinach or other leafy greens. Add them at the same step and cook until wilted.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The wonton wrappers may soften, but the flavor will still be delicious.