Jade Wonton Ramen Bowl Recipe

Prepare aromatics

Peel the ginger and smash it lightly with the flat of a knife; smash the garlic cloves. Trim and crush the white parts of the scallions. These will infuse the broth.

In a large pot, combine 6 cups chicken or vegetable stock and 1 cup water. Add the smashed ginger, garlic, and scallion whites. Bring to a gentle simmer over medium heat.

Once simmering, add 3 tablespoons low-sodium soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1/2 teaspoon white pepper, and 1/2 teaspoon salt. Reduce heat to low and simmer gently for 20 minutes to allow flavors to meld.

After simmering, strain the broth through a fine-mesh sieve into a clean pot or bowl to remove solids. Keep the broth warm over low heat while you finish the rest of the components.

Prepare filling ingredients: finely chop 1 cup bok choy leaves, mince 1 teaspoon garlic, grate 1/2 teaspoon ginger, and finely chop the 2 green onions (white parts used in broth; use green parts here or as noted).

In a medium bowl, combine 8 oz ground pork, chopped bok choy leaves, minced garlic, grated ginger, 2 tablespoons finely chopped green onions, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1/2 beaten egg, 1 teaspoon cornstarch, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix until just combined — don't overwork.

Assemble wontons: lay one wonton wrapper on a dry surface. Place about 1 teaspoon of filling in the center. Dip your finger in cold water and wet the edges of the wrapper. Fold the wrapper into a triangle by bringing two opposite corners together and press to seal, ensuring no air pockets. Optionally, bring the two outer corners together and press to make a little pouch for presentation. Repeat with remaining wrappers and filling (makes ~24 wontons).

Cook wontons: bring a medium pot of water to a gentle boil. Add wontons in batches (do not overcrowd). Cook 3–4 minutes or until wrappers are tender and filling is cooked through and they float. Remove with a slotted spoon and transfer to a plate. Alternatively, you can gently poach them directly in the simmering broth for 3–4 minutes — this imparts more flavor; if you do so, add them to the broth in the final assembly step.

Soft-boiled eggs: bring a small pot of water to a gentle boil. Carefully add eggs and boil for 6–7 minutes for jammy yolks. Remove and transfer to an ice bath for 5 minutes. Peel and halve when cool.

Prepare greens and mushrooms: trim baby bok choy and slice shiitake mushrooms. Heat 1 teaspoon vegetable oil in a skillet over medium-high heat, add mushrooms and sauté 2–3 minutes until softened. Add the bok choy and a pinch of salt and cook another 1–2 minutes until bright green and just tender. Splash 1 teaspoon rice vinegar toward the end to lift flavors, then remove from heat.

Cook noodles: bring the strained broth (or a separate pot of water if you poached wontons in the broth) to a simmer. Add 8 oz fresh ramen noodles and cook according to package instructions (typically 2–3 minutes for fresh, 4–5 for dried) until tender but still springy. Drain if cooked in water; if cooked directly in broth, leave them in.

If you cooked wontons separately, reheat them briefly in the hot broth for 30–60 seconds just before serving so they're hot throughout.

Divide noodles between 2 bowls. Ladle 3 cups of hot strained broth into each bowl (or enough to cover noodles and toppings), then arrange 10–12 wontons on top (12 per bowl if you distributed evenly), plus sautéed mushrooms and bok choy, 1/2 cup bean sprouts per bowl, and 1 halved soft-boiled egg per bowl.

Garnish each bowl with sliced scallion greens, cilantro leaves (optional), a sprinkle of toasted sesame seeds, and a drizzle of chili oil or paste to taste.

Serve immediately while broth is hot and wontons are tender. Offer extra soy sauce or chili oil at the table.