Wonton Soup for the week
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
Wonton Soup for the week sits in the Soups section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- ¼ ounce dried shiitake mushrooms, soaked in water until rehydrated
- ½ pound raw shrimp, shelled and deveined
- 1 pound ground pork
- 2 scallions, finely chopped
- ¼ cup cilantro, minced
- 1 tablespoon coconut aminos
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon Red Boat fish sauce
- ¼ teaspoon ground white pepper
- ¼ teaspoon toasted sesame oil
- Avocado oil
- 6 cups bone broth, or chicken broth
- 1 inch fresh ginger, peeled and cut into thin coins
- 1 teaspoon Red Boat fish sauce
- Diamond Crystal kosher salt
- 1 pound baby bok choy, ends trimmed and cut lengthwise in half or in quarters
- ½ teaspoon toasted sesame oil
- 2 scallions, thinly sliced
Method
If you haven’t already, rehydrate your dried mushrooms. (Pro tip: Soak them in a bowl of water in the morning so they’ll be plump and tender by the time you’re ready to make dinner.)
Once you’re ready to cook, squeeze the water out of the mushrooms. Slice and discard the stems and finely mince the caps.
Finely chop the shrimp until it turns into a chunky, sticky paste.
Move the chopped shrimp to a large bowl. Tip in the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper and sesame oil.
Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed. (Alternatively, use a food processor to chop and combine the ingredients.)
Form a little patty and cook it in a small skillet over a medium burner. Taste it and season with more salt if needed. (Not ready to cook just yet? You can refrigerate the meat mixture for up to 12 hours.)
Using a medium disher, portion out 20 blobs of the mixture. Rub a little avocado oil on your palms and roll the meat into uniform-sized balls.
In a large pot, bring the chicken broth and ginger to a boil over a hot burner. Salt the broth with fish sauce and salt to taste.
Tip in the baby bok choy to the broth and cook for 2 to 3 minutes or until tender crisp. Lift the bok choy with a slotted spoon and divide into 4 soup bowls.
Tip in the meatballs to the broth and gently bubble for 4 to 5 minutes or until fully cooked. You can stab the middle of a meatball with an instant-read thermometer and it should read 145°F. The resulting meatballs should be bouncy and light.
Turn off the heat and mix in the toasted sesame oil. Divide the meatballs and soup into the four bowls. Finish with scallions.
Kitchen notes
- Shortcut to faster wonton meatballs: Substitute ¾ teaspoon of the cook Umami Stir-Fry Powder (recipe on page 43 of Regbie: Let's Go!
- ) for the dried shiitake mushrooms, Diamond Crystal kosher salt, and ground white pepper.
- Also, use a food processor to chop and mix all the meatball ingredients.
