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.
|6 oz.||No Yolks® Extra Broad|
|2 Tbsp||canola oil|
|12 oz.||ground pork|
|3 cloves||garlic, minced|
|1 Tbsp||ginger, minced|
|6 cups||reduced sodium chicken broth|
|2||carrots, thinly sliced|
|2 Tbsp||soy sauce|
|1 Tbsp||rice wine vinegar|
|1 Tbsp||sesame oil|
|6||baby bok choy, quartered|
|4||green onions, thinly sliced|
- 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.
Substitute ground pork with ground chicken or turkey if desired.