Deconstructed Turkey Wonton Soup with Bok Choy and Crunchy Wonton Strips

Craving the comforting flavors of wonton soup but short on time? This deconstructed version delivers all the savory goodness without the tedious folding. Ground turkey is browned with aromatics, then simmered in a rich umami broth made with pork ramen and mushroom stock concentrates. Wonton wrappers are cut into triangles and cooked directly in the soup, along with shredded red cabbage and carrots, for a quick and satisfying meal.

Top each bowl with crunchy wonton strips and fresh scallion greens for texture and color. It’s a hearty, flavorful soup that comes together in just 25 minutes-perfect for busy weeknights. Serve with your favorite hot sauce if you like a little heat!

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Ingredients

10 ounce Ground TurkeyView 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

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView 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

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all 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 the package (use all for 4 servings). Stack the wrappers and cut diagonally into quarters to create small triangles. Separate the triangles and cover with a clean kitchen towel to prevent drying.
3. Heat sesame oil in a large pot over medium-high heat. Add ground turkey and season with half the soy sauce, ½ tsp sugar (1 tsp for 4 servings) and a pinch of black pepper. Cook, breaking up the meat, until it begins to brown, 2-3 minutes. Add scallion whites, garlic, ginger and half the shredded carrots (all for 4 servings). Stir and cook until carrots soften and turkey is cooked through, 3-4 minutes more.
4. Add 5 cups water (9½ cups for 4 servings), pork ramen stock concentrates, mushroom stock concentrate and remaining soy sauce to the pot. Stir to combine. Bring to a boil, then reduce heat to medium.
5. Carefully add the wonton triangles to the pot a small handful at a time, stirring constantly to prevent sticking. Cook until tender, 1-2 minutes. Add shredded red cabbage and stir. Remove from heat. Taste and adjust seasoning with salt and pepper.
6. Divide soup among bowls. Garnish with scallion greens and wonton strips. Serve immediately. For a spicy kick, add Sriracha or your favorite hot sauce.

Recipe Tips

FAQ

Can I use ground pork instead of turkey?

Yes, ground pork works perfectly in this recipe. Simply substitute an equal amount of ground pork for the turkey.

Can I make this soup vegetarian?

To make a vegetarian version, omit the turkey and use vegetable stock concentrates instead of pork ramen and mushroom. Add extra vegetables like mushrooms or tofu for protein.

How do I store leftovers?

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