Ingredients:

  • 1 lb ground pork
  • 2 tsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce, divided
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper
  • 2 green onions, whites minced (greens reserved for garnish)
  • 6 cups low-sodium chicken stock
  • 1 tbsp Shaoxing wine
  • 1 tsp granulated sugar
  • 2 cups baby bok choy, halved
  • 25 wonton wrappers, cut into 1/2-inch strips

Instructions:

  1. Heat a splash of oil in a pot over medium-high heat. Add the 1 lb ground pork, ginger, garlic, onion whites, and 1 tbsp soy sauce. Cook 5-7 minutes until the pork is deeply browned and crispy. Resist the urge to stir constantly; the crust is where the flavor lives.
  2. Pour in the 6 cups chicken stock, 1 tbsp Shaoxing wine, 1 tsp sugar, 1/4 tsp white pepper, and the remaining 1 tbsp soy sauce. Bring the liquid to a rolling boil. Use your spoon to scrape up all those browned bits from the bottom.
  3. Drop the 2 cups baby bok choy into the boiling broth. Simmer for 2 minutes until the leaves are bright green and the stems are tender crisp.
  4. Take your 25 wonton wrapper strips and drop them into the pot one handful at a time, stirring as you go. Cook for 3 minutes until the strips are translucent and silky. Adding them slowly prevents them from sticking together in one big dough ball.
  5. Turn off the heat and stir in the 1 tsp toasted sesame oil. Ladle the soup into bowls and garnish generously with the green onion tops.