Wonton Soup with Clear Broth

A bowl of wonton soup is Chinese comfort food in its purest form. The secret lies not in a lot of spices, but in a clear, flavorful broth that smells of fresh ginger and spring onions, and in the tender dumplings that glide within it. The filling of minced pork and shrimp should be juicy, and the wrapper thin enough to practically melt in your mouth. It's a soup you make when you need something clean and warming – neither heavy nor greasy, but deeply satisfying.

• Cuisine: Chinese
• Time: 30-40 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Mix a filling of minced pork, finely chopped shrimp, grated ginger, light soy sauce, sesame oil, and a little spring onion.
2. Place a small spoonful of filling in the center of each wonton wrapper, brush the edges with water, and fold them into small parcels. Be careful not to overfill.
3. Bring chicken broth to a boil in a pot with slices of fresh ginger, a whole spring onion, and one tablespoon of Shaoxing wine.
4. Reduce heat to a gentle simmer and carefully add the wontons. They should poach, not boil vigorously.
5. Simmer for 4-6 minutes, until the filling is thoroughly heated and the wrapper is tender and slightly translucent.
6. Season the soup with light soy sauce and a few drops of sesame oil to make it rich but still clear.
7. Add a few handfuls of bok choy during the last couple of minutes, so it retains its crunch.
8. Divide the soup and wontons into bowls and top with chopped spring onion and a little crispy chili in oil.

Tips

• Frozen, pre-made dumplings can often be added directly to the soup without thawing – follow package instructions.
• If you want it vegetarian, use vegetable broth and wontons with mushroom and vegetable filling.
• Keep the soup at a gentle simmer and never a full rolling boil, so the delicate wontons don't fall apart.
• The Shaoxing wine in the broth gives it depth and a subtly sweet aroma – omit it if you want the soup to be completely pure.