Ingredients
Scale
- 30 wonton wrappers (store-bought or homemade for extra love)
- 8 ounces ground pork (or substitute with ground chicken or turkey)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely chopped (plus extra for garnish)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 4 ounces dried egg noodles or rice noodles
- 1 cup baby spinach or bok choy, chopped (optional but adds a fresh touch)
- Salt and pepper, to taste
- 1 teaspoon vegetable oil for cooking wontons
When Mama Lou used to make wontons, she always reminded me: “The filling is where the heart is.” So don’t rush the mix—let those flavors marry well before folding your wontons.
Instructions
- In a medium bowl, combine the ground pork, minced garlic, grated ginger, chopped green onions, soy sauce, and sesame oil. Mix gently but thoroughly until well combined. This aroma will remind you of the fragrant kitchens where Mama Lou and I learned the art of patience in cooking.
- Lay out the wonton wrappers on a clean surface. Place about 1 teaspoon of filling in the center of each wrapper. Moisten the edges with a little water, then fold into a triangle or pouch shape, pressing firmly to seal. If you want to get fancy, try folding the edges like Mama Lou showed me, pinching just so to make them pretty and sealed tight.
- Bring a large pot of water to a gentle boil. Add the wontons carefully, cooking for about 3-4 minutes or until they float to the surface and the filling is cooked through. Remove with a slotted spoon and set aside.
- In a large soup pot, heat the chicken broth over medium heat. Add additional grated ginger and minced garlic for an extra boost of flavor, letting it simmer gently for 10 minutes. This slow infusion is key—the same way Mama Lou’s broth would simmer for hours to develop its soul.
- Add the noodles to the broth and cook according to package instructions, usually about 3-5 minutes, until tender but still with a slight bite.
- Stir in the baby spinach or bok choy, allowing it to wilt in the hot broth—this adds a fresh, green vibrancy that Ouma loved sneaking into her bowl.
- Season the soup with salt and pepper to taste. Then gently add the cooked wontons back into the pot to warm through for a minute or two.
- Ladle the soup into bowls and garnish with extra chopped green onions. Serve hot and enjoy the cozy embrace of this comforting classic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International