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Wonton-style dumpling soup for lunch box
A comforting and tasty soup, inspired by Asian flavors, with homemade meatballs flavored with ginger and garlic, accompanied by ramen noodles and a hot wonton broth. Perfect for a comforting and complete lunch.



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Ingredients
- 500 g ground pork (or ground chicken)
- 2 tbsp fresh ginger, grated
- 4 cloves garlic, finely chopped
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp cornstarch
- 2 tbsp green onions, finely chopped
- Salt and pepper to taste
- 2 liters of wonton broth (store-bought or homemade)
- 200g ramen noodles
- 2 carrots, julienned
- 2 handfuls of bean sprouts
- 2 green onions, finely chopped (for garnish)
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Preparation
- In a bowl, mix the ground pork, ginger, garlic, soy sauce, sesame oil, cornstarch and spring onion. Season with salt and pepper. Form small balls (about 2 cm in diameter) and set aside.
- Bring a pot of water to a boil and immerse the meatballs for 5 to 7 minutes, until cooked through. Drain and set aside.
- In a saucepan, heat the wonton broth. Add the soy sauce and sesame oil if desired. Taste and adjust the seasoning if necessary.
- Cook ramen noodles according to package directions. Drain and rinse with cold water to prevent sticking.
- While the noodles are cooking, prepare the julienne carrots and rinse the bean sprouts.
- Place the uncooked ramen noodles in a container.
-Add the cooked meatballs to the same container or another small container.
- In a thermos, pour the very hot wonton broth.
-In another container, arrange the vegetables (julienned carrots and bean sprouts).
-On the spot, pour the hot broth into a bowl. Add the noodles, meatballs and vegetables. Garnish with chopped chives.
For the adventurers
Notes and tips
Notes and tips
Make Ahead: Meatballs can be made the day before and refrigerated. Vegetables can also be cut ahead of time.
Variations: You can replace the pork with chicken or ground beef to vary the flavors.
Storage: The broth should be stored in a thermos to stay hot until ready to serve.
Tasty tip: Add a few drops of hot sauce or rice vinegar to enhance the flavor of the broth.