Deconstructed Wonton Soup

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

600 g (1 lb 5 oz) minced (ground) pork (you can use up to 800 g/1 lb 12 oz – can also be substituted with minced chicken)

2 spring onions (scallions), finely sliced

1 tsp freshly minced garlic

1 tsp freshly minced ginger

½ tsp sea salt flakes

½ tsp cracked black pepper

1 tbsp Shoaxing cooking wine (optional)

2 tbsp tamari or all-purpose soy sauce

15 wonton wrappers, cut in half to form 30 triangles (see note 1)

6 cups (1.5 litres) reduced-salt chicken stock

2 tbsp tamari or all-purpose soy sauce

1 tbsp sesame oil

1 bunch bok choy, quartered lengthways (see note 2 for substitutions)

1 spring onion (scallion), finely sliced (optional)

4 tbsp chilli oil, store-bought or homemade (optional)

步驟

In a large bowl, combine the minced pork, spring onion, garlic, ginger, salt, pepper, Shaoxing wine (if using) and tamari. Mix well until combined. Roll into golf ball-sized balls, then place on a tray lined with baking (parchment) paper. OR you can scoop out small spoonfuls of the mixture and put them directly into the broth.

Meanwhile, heat the chicken stock in a large pot over medium–high heat. Add the tamari and sesame oil. Bring to a simmer.

Carefully drop the pork balls into the broth. Simmer until they have just changed colour, for 1–2 minutes or until cooked through.

Add the bok choy, cover and simmer for a further 1–2 minutes.

Drop in the wonton wrapper triangles, one by one, stirring gently and cook for 1–2 minutes until they are soft and silky. To check that the pork balls are cooked, remove one from the pot and cut it in half to ensure the centre is fully cooked through, if not, continue cooking for 1 minute.

Ladle into bowls and top with spring onion and a drizzle of chilli oil, if using.

營養

• 卡路里: 788
• 總脂肪: 64.6 g
• 飽和脂肪: 20.7 g
• 反式脂肪: 0.2 g
• 膽固醇: 101.7 mg
• 鈉: 172453.9 mg
• 總碳水化合物: 26.3 g
• 膳食纖維: 4.1 g
• 總糖: 2.9 g
• 蛋白質: 25.4 g