Wonton Soup

01Method

1. 1

   Pour the chicken stock into a large saucepan or Dutch oven set over medium-high heat. Cut the white parts of the green onions into 1-inch segments and drop them into the pot. Add the sliced garlic and a 1-inch piece of thinly sliced ginger (or 1 teaspoon ground ginger). Stir in half the soy sauce, the vinegar, brown sugar, and half the salt. Bring to a boil, stirring occasionally.

2. 2

   Combine the ground pork in a mixing bowl. Finely slice the green tops of the remaining green onions, reserving about 3 tablespoons for garnish. Add the rest to the bowl. Grate in the remaining 2-inch piece of ginger. Mix in the remaining soy sauce, remaining salt, sesame oil, and cornstarch until thoroughly combined.

3. 3

   Roll the pork mixture into 1-inch balls and drop them into the boiling broth — or use a small spoon to drop heaping portions directly into the pot. Lower the heat to a simmer and cook for 5 minutes. Add the wonton wrappers, bok choy, and extra soy sauce to taste. Continue cooking for 8 minutes, stirring occasionally.

4. 4

   Ladle into bowls and top with the reserved green onions and hot sauce or chili crisp, if using.