Deconstructed Wonton Soup
Deconstructed Wonton Soup
Ingredients
For the Wonton-Style Meatballs
- 1 pound ground chicken
- 2 tablespoons green onions, finely chopped (from 2 stalks)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Broth
- 1 tablespoon neutral oil, such as canola or vegetable
- 2 cloves garlic, minced
- 2 tablespoons green onions, chopped (white and light green parts)
- 2 tablespoons soy sauce
- 6 cups chicken broth
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Soup Assembly
- 4 ounces shiitake mushrooms, sliced
- 4 cups bok choy, chopped (about 2 small heads)
- 1 cup carrots, julienned or shredded
- 12 wonton wrappers, cut into 1-inch squares or triangles
For the Garnish
- 1/4 cup green onions, chopped
- 1 tablespoon chili oil, as needed
Instructions
- 1
Prepare the wonton-style meatballs: In a medium mixing bowl, combine the ground chicken, 2 tablespoons finely chopped green onions, minced fresh ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form the mixture into small, bite-sized meatballs, about 1 inch in diameter. You should get about 20-25 meatballs.
⏱️ 10 min
- 2
Start the broth: Heat the neutral oil in a large pot or Dutch oven over medium heat. Add the minced garlic and 2 tablespoons chopped green onions (white and light green parts) and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
⏱️ 3 min
- 3
Build the broth: Pour in the remaining 2 tablespoons soy sauce and stir for 30 seconds. Add the chicken broth, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Bring the broth to a gentle simmer.
⏱️ 5 min
- 4
Cook the meatballs: Carefully add the prepared wonton-style meatballs to the simmering broth. Cook for 8-10 minutes, or until the meatballs are cooked through and float to the surface.
⏱️ 10 min
- 5
Add vegetables: Stir in the sliced shiitake mushrooms, chopped bok choy, and julienned carrots. Continue to simmer for 3-5 minutes, or until the vegetables are tender-crisp.
⏱️ 5 min
- 6
Add wonton wrappers: One at a time, add the cut wonton wrappers to the soup, stirring gently after each addition to prevent sticking. Cook for 1-2 minutes, or until the wrappers are tender and translucent.
⏱️ 2 min
- 7
Serve and garnish: Ladle the Deconstructed Wonton Soup into individual bowls. Garnish generously with the remaining 1/4 cup chopped green onions and a drizzle of chili oil or chili crisp, as needed, for an extra kick. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Deconstructed Wonton Soup
Ingredients
For the Wonton-Style Meatballs
- 1 pound ground chicken
- 2 tablespoons green onions, finely chopped (from 2 stalks)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Broth
- 1 tablespoon neutral oil, such as canola or vegetable
- 2 cloves garlic, minced
- 2 tablespoons green onions, chopped (white and light green parts)
- 2 tablespoons soy sauce
- 6 cups chicken broth
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Soup Assembly
- 4 ounces shiitake mushrooms, sliced
- 4 cups bok choy, chopped (about 2 small heads)
- 1 cup carrots, julienned or shredded
- 12 wonton wrappers, cut into 1-inch squares or triangles
For the Garnish
- 1/4 cup green onions, chopped
- 1 tablespoon chili oil, as needed
Instructions
- 1
Prepare the wonton-style meatballs: In a medium mixing bowl, combine the ground chicken, 2 tablespoons finely chopped green onions, minced fresh ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form the mixture into small, bite-sized meatballs, about 1 inch in diameter. You should get about 20-25 meatballs.
⏱️ 10 min - 2
Start the broth: Heat the neutral oil in a large pot or Dutch oven over medium heat. Add the minced garlic and 2 tablespoons chopped green onions (white and light green parts) and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
⏱️ 3 min - 3
Build the broth: Pour in the remaining 2 tablespoons soy sauce and stir for 30 seconds. Add the chicken broth, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper. Bring the broth to a gentle simmer.
⏱️ 5 min - 4
Cook the meatballs: Carefully add the prepared wonton-style meatballs to the simmering broth. Cook for 8-10 minutes, or until the meatballs are cooked through and float to the surface.
⏱️ 10 min - 5
Add vegetables: Stir in the sliced shiitake mushrooms, chopped bok choy, and julienned carrots. Continue to simmer for 3-5 minutes, or until the vegetables are tender-crisp.
⏱️ 5 min - 6
Add wonton wrappers: One at a time, add the cut wonton wrappers to the soup, stirring gently after each addition to prevent sticking. Cook for 1-2 minutes, or until the wrappers are tender and translucent.
⏱️ 2 min - 7
Serve and garnish: Ladle the Deconstructed Wonton Soup into individual bowls. Garnish generously with the remaining 1/4 cup chopped green onions and a drizzle of chili oil or chili crisp, as needed, for an extra kick. Serve hot.
⏱️ 2 min