Won-Ton Soup

Forget takeout. Homemade wonton soup comes together faster than you’d think, and the difference in flavor is night and day. Seasoned ground pork gets tucked into store-bought wonton wrappers, boiled until they float, then dropped into steaming chicken broth with soy sauce and chopped shallots.

The whole thing takes about 20 minutes from start to bowl. The wontons are silky and tender, the broth is clean and savory, and that hit of shallot on top adds just the right bite of freshness.

This is the kind of soup that warms you from the inside out on a cold night.

Kitchen Tips

• Keep a damp towel over unused wonton wrappers so they don’t dry out and crack while you work
• Use about a teaspoon of filling per wonton; overstuffing makes them burst during boiling
• Wontons are done when they float to the surface and look slightly translucent
• Add a handful of baby bok choy or sliced scallions to the broth for extra color and crunch