Deconstructed Wonton Soup
- Servings: 4
- Prep: 15 mins
- Cook Time: 25 mins
With loads of noodles, this fun take on classic Chinese take-out soup makes a satisfying dinner any night of the week.
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Ingredients
| 6 oz. | No Yolks® Extra Broad |
| 2 Tbsp | canola oil |
| 12 oz. | ground pork |
| 3 cloves | garlic, minced |
| 1 Tbsp | ginger, minced |
| 1/4 tsp | salt |
| 1/4 tsp | pepper |
| 6 cups | reduced sodium chicken broth |
| 2 | carrots, thinly sliced |
| 2 Tbsp | soy sauce |
| 1 Tbsp | rice wine vinegar |
| 1 Tbsp | sesame oil |
| 1/4 tsp | sugar |
| 6 | baby bok choy, quartered |
| 4 | green onions, thinly sliced |
Directions
- Heat 2 Tbsp oil in Dutch oven or large saucepan set over medium-high heat. Cook ground pork, garlic, ginger, salt and pepper for 5 to 8 minutes or until pork starts to brown.
- Stir in broth, 1 cup water, carrots, soy sauce, rice wine vinegar, sesame oil and sugar; bring to a boil. Reduce heat to medium. Stir in pasta and cook for 8 minutes. Stir in bok choy. Cook for 2 to 3 minutes or until pasta and bok choy are tender.
- Sprinkle with green onions before serving.
Tips
Substitute ground pork with ground chicken or turkey if desired.
