Delicious Deconstructed Wonton Soup for Quick Comfort

Deconstructed wonton soup is a comforting weeknight dinner. It features juicy pork meatballs in chicken broth with wonton wrappers and bok choy.

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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.