Naked Wonton Soup with Bok Choy & Green Onions

Directions

1. Rinse and dry all fresh produce. Trim the bok choy and cut it in half lengthwise, then chop the cilantro leaves and green onions, keeping some cilantro aside for finishing.
2. In a large pot, pour in the broth and add a splash of toasted sesame oil along with soy, Worcestershire, and chili-garlic sauce. Bring the liquid to a simmer over medium-high heat.
3. Peel and mince the garlic; peel and mince or grate the ginger. Add half of both aromatics to the pot, and reserve the rest for the pork mixture.
4. In a bowl, mix the ground pork with an egg, pepper, and the remaining garlic and ginger. Stir in half of the cilantro leaves and half of the green onions.
5. Shape small meatballs using a tablespoon and place them on a plate for easy portioning.
6. When the broth reaches a gentle boil, reduce to a simmer and slide the meatballs into the pot a few at a time to avoid splashing. Simmer until cooked through, about 5–6 minutes.
7. Trim the bok choy and add it to the pot along with the remaining cilantro and green onions.
8. Return the soup to a simmer and cook until the bok choy is tender, about 4–5 minutes more.
9. Ladle the soup into bowls, ensuring a few meatballs and bok choy pieces per serving, then serve.