Deconstructed Wonton Soup is a comforting meal that I turn to when I’m short on time yet craving something hearty. This soup combines juicy pork meatballs, silky wonton wrappers, and tender bok choy in a flavorful chicken broth, making it a balanced dish perfect for any weeknight dinner. It’s not only quick to prepare but also satisfies my desire for something warm and nourishing.
Why You’ll Love This Deconstructed Wonton Soup
This Deconstructed Wonton Soup is not just another bowl of soup. Here are a few reasons why you will love it:
- It’s a quick dinner option, taking just 30 minutes to prepare.
- Featuring juicy pork meatballs, it’s packed with protein.
- It’s a gluten-free meal, making it suitable for various diets.
- Perfect for meal prep, it stores well for leftovers.
- The soup is versatile, allowing for creative variations.
- With simple ingredients, it’s an easy recipe to follow.
- It provides a unique wonton soup without wrappers experience.
- Great for those who love Asian flavors, this soup is a delightful twist on traditional recipes.
Ingredients for Deconstructed Wonton Soup
Gather these items:
- 1/2 lb ground pork
- 2 teaspoons grated ginger
- 1 green onion, minced
- 2 teaspoons Shaoxing wine
- 1 teaspoon light soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 teaspoons toasted sesame oil
- 6 cups chicken stock
- 2 tablespoons light soy sauce
- 2 large slices ginger
- 10 oz (4 to 6 stalks) baby bok choy
- 20 wonton wrappers
- 2 scallions, sliced
- 1/2 teaspoon white pepper
- 1 tablespoon toasted sesame oil
How to Make Deconstructed Wonton Soup Step-by-Step
- Step 1: Mix all the filling ingredients together in a medium bowl. Stir in a circular motion in one direction until the meat becomes sticky.
- Step 2: Heat the chicken stock in a medium pot. Add the light soy sauce and ginger. Once boiling, let the broth simmer for 5 minutes.
- Step 3: To cut baby bok choy, slice off and discard the end. Remove the large outer leaves. If the outer leaves are large and thick, slice the white part into 1/2” pieces and the greens into 1” pieces. Halve the core. Soak in cold tap water for 2-3 minutes, then rinse gently.
- Step 4: Turn to medium-low heat. Scoop about 1 tablespoon of the filling and drop it into the soup. Add meatballs until all filling is used. Turn to medium-high heat and let the soup come to a low boil. When meatballs float, cook for 1 more minute.
- Step 5: Add the baby bok choy and let cook for 1-2 minutes for a tender texture.
- Step 6: Add the wonton wrappers one sheet at a time. Use a spatula to push them into the soup, cooking for 1 more minute.
- Step 7: Turn off the heat. Add scallion, white pepper, and sesame oil. Mix well and serve hot.
Pro Tips for the Best Deconstructed Wonton Soup
Keep these in mind:
- This soup is best served immediately for optimal flavor.
- Store leftovers in the fridge for up to 2 days.
- For added flavor, consider using homemade chicken stock.
- Experiment with different vegetables for a low-carb wonton soup variation.
Best Ways to Serve Deconstructed Wonton Soup
Here are some serving ideas:
- Pair with steamed rice or noodles for a heartier meal.
- Top with fresh herbs like cilantro or mint for added freshness.
- Serve with chili oil for a spicy kick.
How to Store and Reheat Deconstructed Wonton Soup
To store, keep the soup in an airtight container. It can be kept in the fridge for up to 2 days. To reheat, add a splash of water to loosen the broth and heat on the stovetop until warmed through. Perfect for meal prep.
Frequently Asked Questions About Deconstructed Wonton Soup
What is Deconstructed Wonton Soup?
Deconstructed Wonton Soup is a simplified version of traditional wonton soup that allows you to enjoy the flavors without the need for wrapping the dumplings. It features meatballs, broth, and vegetables, creating a comforting and easy dish.
Can I make Deconstructed Wonton Soup ahead of time?
Yes! You can prepare the meatballs and broth in advance. When ready to eat, simply heat the soup and add the fresh ingredients. This is great for a quick dinner option.
How do I avoid common mistakes with Deconstructed Wonton Soup?
To avoid mushy wonton wrappers, add them to the soup last and only cook them briefly. Overcooking can cause them to break apart.
Variations of Deconstructed Wonton Soup You Can Try
If you want to switch things up, consider these variations:
- Try a vegan deconstructed wonton soup option using vegetable broth and tofu.
- For a gluten-free deconstructed wonton soup, use rice noodles instead of wonton wrappers.
- Add different greens like spinach or kale for added nutrition.
- For a spicy version, incorporate chili paste or fresh chilies.
For more delicious recipes, check out Apple Pie Baked Oats or S’mores Cookie Bars.
For additional tips on Asian cuisine, visit Serious Eats for a comprehensive guide.
Print
Delicious Deconstructed Wonton Soup for Quick Comfort
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Deconstructed wonton soup is a comforting weeknight dinner. It features juicy pork meatballs in chicken broth with wonton wrappers and bok choy.
Ingredients
- 1/2 lb ground pork
- 2 teaspoons grated ginger
- 1 green onion, minced
- 2 teaspoons Shaoxing wine
- 1 teaspoon light soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 teaspoons toasted sesame oil
- 6 cups chicken stock
- 2 tablespoons light soy sauce
- 2 large slices ginger
- 10 oz (4 to 6 stalks) baby bok choy
- 20 wonton wrappers
- 2 scallions, sliced
- 1/2 teaspoon white pepper
- 1 tablespoon toasted sesame oil
Instructions
- Mix all the filling ingredients together in a medium bowl. Stir in a circular motion in one direction until the meat becomes sticky.
- Heat the chicken stock in a medium pot. Add the light soy sauce and ginger. Once boiling, let the broth simmer for 5 minutes.
- To cut baby bok choy, slice off and discard the end. Remove the large outer leaves. If the outer leaves are quite large and thick, further slice the white part into 1/2” pieces and the greens into 1” pieces. Halve the core. Once cut, soak the baby bok choy in cold tap water for 2 to 3 minutes. Gently rinse with your hands to remove any dirt. Then drain off the water.
- Turn to medium-low heat. Use a spoon to scoop about 1 tablespoon of the filling, then use another spoon to release the filling into the soup. Add meatballs until all the filling is used. Turn to medium-high heat and let the soup come to a low boil. When the meatballs have floated to the top, cook for 1 more minute. Skim and discard any foam from the top while the meatballs are cooking.
- Then add the baby bok choy. Let cook for 1 minute, or 2 minutes for a very tender texture.
- Add the wonton wrappers, one sheet at a time. Use a spatula to push the wrapper into the soup. Once all the wrappers are added, cook for 1 minute.
- Turn off the heat. Add the scallion, white pepper and sesame oil. Stir to mix well. Transfer the wonton soup into individual bowls and serve hot.
Notes
- This soup is best served immediately. <li.Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 287
- Sugar: 1 g
- Sodium: 1200 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28.2 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 70 mg