Ingredients
Broth
- 8 c. water 3 + Tbsp Better Than Bullion
- 2 inches fresh ginger (peeled, left whole)
- 2 Tbsp soy sauce
- 2 Tbsp fish sauce
- 2 Tbsp sesame oil
- 1 diced sweet potato
- 1 sliced carrot
- 1 green onion chopped
- 1 bunch fresh mint chopped
- 3 cloves garlic minced
Wontons
- 1 lb. Ballerina Farm Ground Pork
- 3 radishes chopped
- 1 green onion chopped
- 5 shiitake mushrooms chopped
- 2 clove garlic chopped
- 2 Tbsp soy sauce
- 2 Tbsp Chinese wine
- 2 Tbsp sesame oil
- 1 Tbsp sriracha for heat
Directions
Broth
- Put all broth ingredients in a heavy-bottom pot.
- Bring to a boil and cover, let simmer while working on the wontons.
- *Later will add the wontons, bok choy, shiitake mushrooms and kale
Wontons
- In another heavy bottom skillet, brown ground pork with sesame oil.
- Next, add radishes, green onions, shiitake mushrooms and garlic. Cook for 2 minutes.
- Add soy sauce, Chinese wine and sriracha.
- Allow wonton filling to cool.
- Fill the wonton wrappers with ground pork filling.
- With the broth at a simmer, add wontons, shiitake mushrooms, bok choy, and kale
- Allow to simmer for 5-10 minutes or until wontons and bok choy are cooked. *Avoid a rolling boil, this will cause wontons to burst and break.
- Let cool slightly and serve with a sprinkling of green onions. Enjoy!
Recipe Notes
- Recipe by the fabulous @bakinghive & @melonmonologues
