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Wonton Soup Recipe

Name: Wonton Soup
Total time: 10 min
Yield: 4
Ingredients: Salt; 2 quarts chicken stock, preferably homemade (see Tip); 12 baby bok choy, cut in halves or quarters lengthwise; 8 ounces fresh wonton noodles (optional); 20 fresh or unthawed frozen wontons; 1 scallion, thinly sliced; Soy sauce, red vinegar, chile oil or chile crisp, for serving

NYT Cooking

Wonton soup and wonton noodle soup are two mainstays of Cantonese cuisine available in restaurants across the world. They’re great slurped when dining out and even more comforting when prepared and eaten at home. Here, bok choy stands in for the usual dark green gai lan or choy sum vegetables to lend its natural sweetness to the soup. How you season the soup is up to you. If you’re starting with an intensely flavorful homemade broth, you may not need to add anything.

Ingredients

Salt

2 quarts chicken stock, preferably homemade (see Tip)

12 baby bok choy, cut in halves or quarters lengthwise

8 ounces fresh wonton noodles (optional)

20 fresh or unthawed frozen <a href="https://cooking.nytimes.com/recipes/1023822-wontons">wontons</a>

1 scallion, thinly sliced

Soy sauce, red vinegar, chile oil or chile crisp, for serving

Method

Bring a large pot of salted water to a boil. In another large saucepan, bring the chicken stock to a boil. Add the bok choy to the stock, immersing all of it, then immediately turn the heat to the lowest setting. Let stand until ready to serve, 5 to 10 minutes. Season broth with salt, to taste.

If serving with noodles, cook the noodles in the boiling water according to the package’s directions. Transfer to serving bowls with tongs or chopsticks, and bring the water back to a boil. Drop the wontons into the boiling water and gently stir to make sure they don’t stick to one another or to the bottom of the pot. When the water returns to a rapid boil, add 2 cups cold water, then adjust the heat to maintain a steady simmer. Once the wontons float on the surface, continue to simmer for 2 minutes. The dough should look slightly translucent.

Using a spider or slotted spoon, divide the wontons among the serving bowls, then divide the bok choy and broth among the bowls. Serve immediately with scallion and soy sauce, vinegar, chile oil or chile crisp.

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