Wonton Soup
Ingredients
Wonton Meatballs
-
¼
ounce
dried shiitake mushrooms
-
½
pound
raw shrimp
-
1
pound
ground pork
-
2
scallions
finely chopped
-
¼
cup
cilantro
-
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
-
as needed
none
avocado oil
Soup
-
6
cups
bone broth or chicken broth
-
1
inch
fresh ginger
-
1
teaspoon
Red Boat fish sauce
-
as needed
none
Diamond Crystal kosher salt
-
1
pound
baby bok choy
-
½
teaspoon
toasted sesame oil
-
2
scallions
thinly sliced
Instructions
- Rehydrate the dried mushrooms in water.
- Squeeze out the water from the mushrooms, discard the stems, and mince the caps.
- Chop the shrimp into a chunky paste and mix with pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, and sesame oil.
- Form a patty from the mixture and cook to taste for seasoning.
- Portion out the mixture into 20 equal blobs and roll into meatballs.
- In a large pot, bring chicken broth and ginger to a boil.
- Season the broth with fish sauce and salt, then add baby bok choy and cook until tender-crisp.
- Remove bok choy and divide into bowls.
- Add the meatballs to the broth and simmer until fully cooked.
- Stir in toasted sesame oil and serve the meatballs in bowls with soup and bok choy, garnished with scallions.
Nutrition Facts (estimated)
Servings
4
Calories
393
Total fat
26g
Total carbohydrates
8g
Total protein
30g
Sodium
0mg
Cholesterol
0mg
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