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Naked Wonton Soup with Bok Choy & Green Onions.

  • 8
    baby bok choy
  • 56 fl oz
    chicken or vegetable broth
  • 1 small bunch
    cilantro
  • 2
    eggs
  • 4 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 small bunch
    green onions (scallions)
  • 1 ½ lb
    lean ground pork
  •  
    black pepper
  •  
    chili-garlic sauce
  •  
    soy sauce
  •  
    toasted sesame oil
  •  
    Worcestershire sauce
  • 1
    Wash and dry the fresh produce.
    2 (1 inch) pieces ginger root
    1 small bunch cilantro
    1 small bunch green onions (scallions)
    8 baby bok choy
  • 2
    Pour broth, oil, and sauces into a large pot and heat over medium-high.
    56 fl oz (7 cups) chicken or vegetable broth
    4 tsp toasted sesame oil
    2 tbsp soy sauce
    2 tsp chili-garlic sauce
  • 3
    Peel and mince garlic. Peel and mince or grate ginger. Add half of each to the pot and transfer the rest to a medium bowl.
    4 cloves garlic
  • 4
    Shave cilantro leaves off the stems; discard the stems and mince the leaves. Transfer half to the medium bowl and set the other half aside in a small bowl.
  • 5
    Trim and finely chop green onions. Add half to the medium bowl and half to the small bowl.
  • 6
    Add pork, eggs, sauces, and pepper to the medium bowl and mix with your hands until well combined.
    1 ½ lb lean ground pork
    2 eggs
    2 tsp soy sauce
    ½ tsp Worcestershire sauce
    ½ tsp black pepper
  • 7
    Using a tablespoon measure, form the pork mixture into rounded meatballs and place on a plate.
  • 8
    Once the broth begins to boil, turn down to a simmer. Carefully add the meatballs (a few at a time, to avoid splashing) to the pot. Simmer until pork is cooked through, 5-6 minutes.
  • 9
    Meanwhile, trim bok choy and slice in half lengthwise. Add to the soup along with the remaining cilantro and green onion.
  • 10
    Return soup to a simmer and cook until bok choy is tender, 4-5 minutes more.
  • 11
    To serve, divide soup between bowls and enjoy!