Serves
Serves 4
Ingredients
- Wontons:
- ¾ lb ground pork
- 1 large shallot, finely chopped
- ¼ cup bok choy leaves and stem, finely chopped
- 1 teaspoon light soy sauce
- 1 tablespoons rice wine vinegar
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- 1 tablespoon sesame oil
- 25–36 wonton wrappers
- Broth:
- 4 cups chicken or vegetable broth
- 4 cups cool water
- 2 scallions, whole
- 2 cloves garlic, smashed
- Small piece of ginger, sliced
- 2 teaspoons light soy sauce
- ½ teaspoon sugar
- 1 teaspoon rice wine vinegar
- ½ teaspoon sesame oil
- To serve:
- 1–:2 zucchini, skin on, washed
- 1 bunch baby bok choy, quartered
- 1 cup sliced shiitake mushroom caps
- 1 bunch scallions, white and light green parts, sliced
Procedure
Mix wonton filling ingredients with your hands in a large bowl until evenly combined.
To fill wontons, place a scant 2 teaspoons in the center of the wonton. Keep a small bowl of water handy to seal. Run a little water around the perimeter of the wonton. Fold the two corners together, forming a triangle. Pinch the two far corners together with a little water, similar to tortellini. As you work, place each finished wonton onto a plate and cover with a damp paper towel to keep from drying out.
Using the KitchenAid Spiralizer, spin zucchini into “noodles” on the medium spiral blade and set aside.
Add broth ingredients to a large saucepan. Heat over medium-high heat and cover. Simmer for 10 minutes. Discard garlic, ginger and scallion. Season with salt to your liking.
While broth is simmering, bring water in another large saucepan to a boil over high heat. Gently lower in the wontons with a slotted spoon and cook 4 minutes. Drain and set aside.
Add zucchini noodles, baby bok choy and mushrooms to simmering broth. Cook 1 minute. Add cooked wontons.
Ladle soup into deep bowls. Top with scallions and serve.
