Faster-Than-Takeout Pork Wonton Soup

🥘 Ingredients

• black pepper
• garlic
  6 clove
• ginger
  2 thumb
• ground pork
  30 oz
• mushroom stock concentrate
  2 unit
• pork ramen stock concentrate
  4 unit
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• shredded carrots
  4 oz
• shredded red cabbage
  8 oz
• soy sauce
  4 tbsp
• sugar
  1 tsp
• wonton strips
  2 unit
• wonton wrappers
  24 unit

🍳 Cookware

• large pot

1. 

   1

   Wash and dry produce. Thinly slice scallions , separating whites from greens. Peel and mince or grate garlic . Peel and mince or grate ginger .

   scallions: 4 unit, garlic: 6 clove, ginger: 2 thumb
2. 

   2

   Remove half the wonton wrappers (all for 4 servings) from package. TIP: Extra wonton wrappers freeze well for up to three months! Simply wrap tightly in plastic wrap and store in a freezer-friendly plastic bag. Stack wonton wrappers; cut diagonally into quarters to create small triangles. Separate wonton triangles into a pile and cover with a clean kitchen towel.

   wonton wrappers: 24 unit
3. 

   3

   Heat sesame oil in a large pot over medium-high heat. Add ground pork ; season with half the soy sauce (you'll use the rest in the next step), ½ tsp sugar (1 tsp for 4 servings), and black pepper . (TIP: Not sure how much pork to use? Reference the "Before you start" section at left for guidance.) Cook, breaking up meat into pieces, until pork begins to brown, ⏱️ 2 minutes to ⏱️ 3 minutes . Add scallion whites, garlic, ginger, and half the shredded carrots (all for 4 servings). Stir to combine. Cook, stirring occasionally, until carrots begin to soften and pork is cooked through, ⏱️ 3 minutes to ⏱️ 4 minutes .

   sesame oil: 2 tbsp, ground pork: 30 oz, soy sauce: 4 tbsp, sugar: 1 tsp, black pepper, shredded carrots: 4 oz
4. 

   4

   Add 5 cups water (9½ cups for 4 servings), pork ramen stock concentrate , mushroom stock concentrate , and remaining soy sauce to pot with pork and veggies. Stir to combine. Bring to a boil, then reduce heat to medium.

   pork ramen stock concentrate: 4 unit, mushroom stock concentrate: 2 unit
5. 

   5

   Carefully add wonton triangles to pot a small handful at a time. Cook, stirring occasionally, until wonton triangles are tender, ⏱️ 1 minutes to ⏱️ 2 minutes . Add shredded red cabbage to pot; stir to combine. Remove from heat. Taste and season with salt and pepper.

   shredded red cabbage: 8 oz, salt
6. 

   6

   Divide soup between bowls. Garnish with scallion greens and wonton strips . Serve. TIP: If you like things spicy, serve with Sriracha or your favorite hot sauce!

   wonton strips: 2 unit