Lazy Wonton Soup

Steps

1. 1

   Separate the green onion tops from the bottoms. Slice the bottoms for the broth, and reserve the tops; keep some aside for garnish and use the rest in the pork mixture.

2. 2

   Pour the chicken stock into a pot. Add the sliced green onion bottoms, sliced fresh ginger, lightly smashed garlic, 2 tablespoons soy sauce, rice vinegar, brown sugar, and a little salt. Stir to combine, then set the pot on the stove to heat while you prepare the pork mixture.

3. 3

   Put the ground pork in a mixing bowl. Grate in fresh ginger, then add the chopped green onion tops, toasted sesame oil, a little salt, a little soy sauce, and the cornstarch.

4. 4

   Mix the pork mixture until evenly combined. Roll it into bite-size balls about 1 inch across; they do not need to be perfectly shaped. The meatballs may be made ahead and frozen, then added to the broth when ready to cook.

5. 5

   Bring the broth up to a simmer, allowing the ginger and garlic flavors to infuse. Add the pork meatballs to the simmering broth and cook for about 5 minutes, until cooked through and the broth returns to a simmer.

   Start 5-minute timer
6. 6

   Cut the wonton wrappers into quarters. Use roughly half the pack, and save the remaining wrappers for another use; the speaker says they can be wrapped and frozen.

7. 7

   Sprinkle the wrapper pieces into the soup rather than adding them as one pile, so they can separate. Simmer for about 7–8 minutes.

   Start 8-minute timer
8. 8

   Add the baby bok choy. Cook for about 3–4 minutes, until wilted. The speaker notes that fresh spinach or kale can be used instead, or the greens can be omitted.

   Start 4-minute timer
9. 9

   Serve with the reserved green onion tops and, if desired, chili crunch, sriracha, or both.