Ingredients
Scale
- 2 quarts chicken stock
- 1 pound ground beef
- 20 wonton wrappers
- 3 heads baby bok choy
- 1 bunch green onions, divided
- 1 garlic clove, thinly sliced
- 1 (3-inch) piece ginger, peeled, or 2 teaspoons ground ginger, divided
- 2 Tablespoons soy sauce, plus more to taste
- 1 1/2 teaspoons rice or white vinegar
- 1 Tablespoon brown sugar
- 1 teaspoon Kosher salt, divided
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- Sriracha Hot Sauce or Chili Crunch (optional)
Instructions
- In a large saucepan, heat chicken stock over medium-high heat. Add chopped green onions, sliced garlic, and ginger. Stir in soy sauce, vinegar, brown sugar, and salt; bring to a boil.
- In a mixing bowl, combine ground beef with finely sliced green onions, ginger, soy sauce, sesame oil, cornstarch, and salt. Mix until well combined.
- Form the beef mixture into 1-inch meatballs and drop them into the boiling broth. Reduce heat and let simmer for 5 minutes.
- Add quartered wonton wrappers and chopped bok choy to the pot; cook for an additional 8 minutes.
- Serve hot with garnishes like chopped green onions or Sriracha.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 320
- Sugar: 4g
- Sodium: 870mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg