Mr. Food's Easy Wonton Soup- 1/23/96

This is the no-fold wonton soup cheat that takes a 90-minute weekend project and turns it into a weeknight dinner. Instead of wrapping individual dumplings, you slice the wonton wrappers into half-inch strips and drop them straight into the broth. The strips cook into ribbons that catch the flavors of the soup like noodles would.

The pork browns first to lay down a savory base, then the broth, ginger, soy sauce, mushrooms, and scallions all join the pot. Wonton strips go in last and need just 8 to 10 minutes to cook through. They go from dry pasta-like to silky and tender.

Ground ginger here saves another step. Fresh works if you have it, but half a teaspoon of dried gives the soup that recognizable Chinese-restaurant aroma without any extra prep.

The soy sauce-to-broth ratio is dialed in for a savory, balanced finish. Two tablespoons in 43 ounces of broth reads salty enough without overwhelming, and tamari works one-to-one if you need it gluten-free.

Kitchen Tips

• Drain the pork well after browning. Excess pork fat pools on the surface of the finished soup and turns it greasy.
• Slice the wonton wrappers in a small stack with a sharp knife for clean, uniform strips.
• Add the wonton strips at the very end. They overcook fast and turn gummy past ten minutes.
• Float thinly sliced scallion greens on top of each bowl for color and a fresh oniony hit.

Variations

• Stir in a few drops of sesame oil right before serving for a more authentic finish.
• Add baby bok choy or spinach in the last few minutes for greens.
• Swap pork for ground chicken or turkey for a lighter version, but add a splash of fish sauce for depth.